Chef’s TABLE

In some restaurant kitchens, there is a table reserved for special guests who have a privileged dining experience that includes a front row view of the chef at work. This is referred to as the “chef’s table”. In this series, we aim to give our readers a chef’s table experience as we introduce you to some of our area’s chefs and their cuisine with a behind the scenes glimpse into their kitchens and a taste of their fare.

Chef’s Table: Cha Bella (Savannah)

Article by: LeeAnna Tatum, Photos: Tara Ruby

There are three things you won’t find in the kitchen at Cha Bella: a microwave, a freezer, or a deep fryer.

What you will find is three chefs who work together in a family atmosphere of cooperation and camaraderie … everyone doing their part to get food on the table. Each bringing their own individual tastes and talents to a decidedly team-oriented menu.

Chef Michael Lacy is one of the restaurant’s four co-owners. Having grown up in the restaurant business, Michael pursued other career opportunities for a while before returning to his true passion - food.

The key word with Michael is “fun”. He likes being in the restaurant, enjoys bantering with members of the staff and enjoys working with food - creating dishes from scratch.

Chef Michael Lacy

“We have three rules in the kitchen: money grows on trees, always play with your food, and nobody uses the f-word in the kitchen … which is ‘fried’! The other one we use all the time,” he laughed.

Michael not only gets creative in the kitchen but also does some of the carpentry and other work in the restaurant with his life partner and fellow chef, Candice Carver.

Chefs Michael and Candice in the kitchen

“It’s a labor of love,” he said of the work that goes into keeping the historical building in repair and making updates and improvements.

“We all do the work ourselves, it puts heart in the building … There’s definitely a lot of character here. Online, it says this building is haunted, there’s a ghost. I hear voices,” he said with a laugh, “ … it could just be in my own head.”

Chef Candice Carver enjoys being part of a team where creativity is encouraged and enjoys getting to try out new things in the kitchen. She also likes working with basic ingredients and not relying on pre-packaged components.

“We change our menu pretty much whenever we feel like it,” Candice explained. “If we cook something at home and we find something very fun that we did that we want to try in the restaurant …. Or if something comes into season … It’s a lot of fun. It gives us a chance to create. I think that’s one of the better things about not being a one-chef driven place, that we all have freedom … to explore, push your creative bounds - which is a lot of fun.”

Chef Jameco (Meco) Bragg has been working at the location since before it became Cha Bella. He started out as a dishwasher when he was 14 and worked his way onto the line. He started cooking when he was 19 and hasn’t looked back!

Chef Meco

“I just love cooking because it’s the best thing in the world, to me,” Meco said with a grin. He enjoys being able to experiment and develop new dishes for the restaurant.

The menu changes frequently and is apt to represent seasonal ingredients that are available locally. Reflective of the team in the kitchen, the menu is diverse and creative.

The atmosphere too is eclectic, part fine dining and part corner bar; this is a place where long-term relationships are important and developing repeat customers is valued over simply drawing large numbers in the door. The clientele here is more likely to be locals than tourists.

It was a cold, rainy evening when I visited Cha Bella, which is unfortunate because they have a great outdoor patio space complete with swings! When the weather cooperates, there’s also a small garden plot used there to grow herbs and veggies for use in the kitchen.

Spice Braised Short Ribs

Tara Ruby, my dining partner and photographer for the evening, and I were served menu items of the chefs’ choosing which included: Spice Braised Short Ribs, Sage and Thyme Chicken, Mushroom and Ricotta Ravioli and Key Lime Pie for dessert.

Mushroom & Ricotta Ravioli (garlic kale, sage brown butter, almond slivers)

Sage & Thyme Chicken (Gruyere and prosciutto, with pumpkin risotto, toasted pumpkin seeds and balsamic reduction)

While we enjoyed all the dishes prepared for us, our favorite dish was the short ribs. They were fall-offthe-bone- tender and a depth of flavor that made me want to lick my plate clean. They were served au ju with gnocchi and honey-glazed carrots.

Key Lime Pie

The pumpkin risotto served with the chicken dish is also worthy of its own mention - creamy and delicious and a unique preparation. The sage brown butter over the ravioli was also a highlight and the pie was delectable.