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Welcome to Savannah, America's Most Beautiful City
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By Cima Star |
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It’s interesting, in a quirky sort of way, to walk into your old neighborhood bank, and find yourself in a beautiful restaurant with a lovely bar and charming outdoor patio..
And, as it turned out, a restaurant with a uniquely tantalizing menu. Right off, I spotted two items I haven’t seen on menus in many years. A salad of romaine, avocado, radishes, and red onions is no surprise, but the dressing, Green Goddess, ubiquitous when I was growing up in California, certainly is. Even more intriguing was the Steak Tartare, a delicious and once highly popular appetizer, served with a farm quail egg and caraway lavash. Tempted as we were by both, my guest opted for Crab Fritters, fluffy little balls of intense blue crab (no crab-flavored dough here), served with avocado and a sweet chili sauce. I went straight for the bliss of soft shell crab, here crisped to perfection and served with a tasty corn cake, snow peas and a lovely rouille. This fascinating menu offered ever more dilemmas over entrees. The black grouper sounded wonderful as did the rabbit, the Kurobuta pork chop and a chicken breast with a confit thigh. Finally we settled on an order of the red snapper and one of Liberty duck breast. Our choices proved to be unassailably excellent.. The Liberty duck breast hails from Sonoma County, where this specialty breed was developed from a version of Pekin Duck, originated in Denmark, of all places. These are free range ducks fed on corn and grains with never a touch of antibiotics or hormones. Larger than average ducks, their market age is about 9 weeks. Tender as butter, plump and lean, this little masterpiece was served with roasted faro, corn, beets, pea shoots and an orange-coriander sauce. Simply superb. The red snapper was superb, too, with fresh from the sea flavor and plated with an unlikely but heavenly eggplant cous cous gallete with almonds and raisins, among other things, and olive tapenade and caper-raisin broth. I’ve no idea where executive chef Keith Latture hails from, but he is influenced by California trends and North Italian and Mediterranean cuisine. The dessert menu was tempting, ranging from Panna Cotta to a White Chocolate Macedemia Cake. Next time, we’ll save room! Questions? Comments? Email Editor@SavannahBest.com.
Local 11 Ten
Entrees: $22 - $32 |
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