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Restaurants & Bars

Savannah Report

mattblen | May 27, 2011 12:49 PM

Just returned from a 3 day stay in Savannah. Since I was attending a conference that included lunch, I can only report on our dinners (the wife went with me). First up was Elizabeth's. The setting in an old house was lovely and the service couldn't have been better. My wife had a flounder special which was tasty. My dish was a sesame and nut (almond if I remember correctly) crusted grouper with a peanut sauce. Both dishes were very tasty and the portions were decent without being overwhelming. But I have to say that the food lacked something indefinable that keeps me from saying that Elizabeth's is at the top rung of Savannah restaurants and, while I would not disreccomned it, I don't think the food justified the price.

Second night we went to Circa 1875, a small, quiet bistro with a quintessential bistro menu. Wife had the mussel appetizer as her entree. This was a very ample portion of mussels in a traditional wine, butter, garlic sauce with some very good bread. I had the cassoulet. The duck leg was crispy and smoky and the sausage beautifully seasoned and juicy, all on a bed of onion and white beans. An excellent, simple, food experience.

Lastly, we ate at the Pink House. Like Elizabeth's, a rambling old mansion with a rabbit warren of rooms, which keeps the noise level down. As you may be able to tell, I am not in favor of "high energy" restaurants. We were seated in an upstairs room. The wife started with a cup of she crab soup--rich, creamy and "crabby." Soooo good. She followed that with a pork tenderloin with a bourbon, honey glaze, not enough to overpower the tenderloin. That came with sweet potato and sauteed spinach. The pork was perfectly tender and juicy. I went for the shrimp and grits. This is actually on the menu as an appetizer, but they'll double it as an entree. Six good size shrimp, tail on, over grit cakes. The grits were done like polenta. Cooked with cheese and milk, then spread into a pan and chilled overnight. To serve , they are cut into triangles or squares, lightly floured and pan fried. served with a country ham gravy, again not too much, with a side of quickly sauteed green beans, snap peas and edamame. Could not have asked for anything better.

Capped off that last dinner with a stop at Leopold's Ice Cream. They have knockout ice cream, made in house. A great finish to any evening.

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Leopold's Ice Cream
212 E Broughton St, Savannah, GA 31401

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