The attention-grabbing menu is another matter. On every visit, I’ve been torn between several items, and those I’ve sampled have been superb.

For starters, there’s the balsamic infused Asparagus Soup with asparagus tips. This is asparagus soup in its purest form, undiluted by much of anything. Subtly seasoned, I’ve eaten it hot and I’ve taken home a portion and eaten it cold. Either way, for asparagus-lovers, the soup is a subtly seasoned bowl of delight.

Even the house salad, mixed greens with tomatoes, sunflower seeds with fresh citrus vinaigrette, tastes as though each green leaf were hand picked.

On one visit, I sampled a friend’s crab cakes. With their Asiago Cheese dressing, they’re a light and fluffy crab-packed winner.

Being one of my favorite fish, the Red Snapper Teriyaki, grabbed my attention on my very first visit. Served with Pad Thai Noodles, Napa cabbage, Shitake mushrooms, peanuts and a Litchi Sabayon, the dish is good. But the delicious snapper is a bit overwhelmed by the Pad Thai, which could easily stand on its own.

On another trip, I succumbed to the Chilean Sea Bass, not so much because I’m a fan of sea bass, but because it was served en papillote (wrapped in a package), my favorite way of fish preparation. Injected with truffles, and wrapped up with purple potatoes, beets, asparagus and peach essence, this dish elevates sea bass to its highest purpose. Another fish dish I loved the flounder, normally a fairly boring fish, here elevated to culinary heights by a slight blackening, the freshest of tastes, and seasoning to delight.

My companion ordered the BBQ Pork Loin. With Asiago gratin potatoes, buerre noisette Lady Apples and fried pickles, he promptly pronounced it the best pork loin he’d ever tasted.

For those who love surf and turf, the chef has a prime cut beef tenderloin topped with one a crab cake and served with a sweet potato croquette, braised ramps (I didn’t know you could even get them in Savannah!) and a pomegranate reduction. Another version of tenderloin I recently tried was the all-time winner among beef dishes: Coffee Crusted Tenderloin of Beef with sour-cream mashed potatoes, shitake mushrooms and an espresso cream sauce.

For lunch, which I thus far haven’t tried, there are equally unique sounding sandwiches salads and wraps.

A wide variety of intriguing desserts deck the menu each day. So far, I haven’t had the room to try a one, but my bet is all are delectable.

Questions? Comments? Email Editor@SavannahBest.com.

New South Cafe
2601 Skidaway
Savannah, GA 31404
Tel: 232-7558
Open Tuesday through Saturday
Lunch: 11am - 3pm
Dinner: 5pm - 9pm

Entrees: $25 - $34
Beer and wine only
Reservations recommended