When recently I tried it, I was delighted. The theme—no longer quite so new in Savannah, but a great one—of fresh and organic remains true as ever.

On a recent evening, a friend and I dove right into the traditional Thin Crust Flatbread as one of our appetizers. Topped with aromatic fresh basic, home made mozzarella, arugula and tomato bits, plus some genuine Prosciutto de Parma, it proved to be a luscious feast in itself.

My sweet-toothed friend nearly swooned over the fresh baked bread brought to every table with butter topped with honeycomb from the Savannah Bee Company. A silken treat indeed.

We also had the Baby Arugula Salad, a delightful mix of arugula, spiced pecans, raspberries, my favorite Italian Gorgonzola, all anointed with fresh raspberry vinaigrette. These sweet, savory and pungent flavors couldn’t help but please the pickiest diner.

My friend had the Double Bone-in Niman Ranch Pork Chop. Why so many restaurants have turned to boneless pork is beyond me. The flavor never comes close to what you get when you leave the bone in. Pan seared, with creamy Parmesan grits and wilted mustard greens, the entire, tenderly delicious entrée rested atop a sugar cane gastrique. My friend had such a blissful look on her face; I thought she just might swoon! Needless to say, I managed to snag a couple tastes and I could only concur with her bliss.

My choice was one of my favorites here in Savannah, the local Black Grouper, here seared and resting on top of a luscious succotash of peas, sweet corn and lump crabmeat. All finished with a lemon and dry white wine pan sauce.

Overall, a meal fit for the most discriminating foodie.-- CS

Questions? Comments? Email Cima.

Cha Bella
102 E. Broad St.
790-7888
Hours: Daily -- 6 pm to 10 pm; Fri. & Sat. 6 pm to Midnight
Small Plates and entrees: $8 to $32
Full Bar