There were thee restaurants in Savannah that Michele really wanted to try for dinner. They are all very popular but we managed to get reservations.
Cotton and Rye is located outside of the historical center of Savannah.
I had shrimp and grits and it was really good.
Michele had BBQ lamb ribs
Once again I had fried soft-shell crab.
With my meal, I had a beer
As a side I had Broccolini, vegetable that looks like skinny broccoli, but is actually related to asparagus.
Michele has fried chicken thighs with mac and cheese. The chicken was crispy and juicy and the mac and cheese was creamy with a golden crust.
The Old Pink House Restaurant & Tavern had a fire in December and had just reopened the week we were in town. This is a Savannah institution and Michele really wanted to go here. They were only open for dinner at 5:00 and were not taking reservations. We passed by in the morning and were given a tour of the restaurant and liked the setting. We were told to come at 4:45 and we would get a table. We had a drink in the bar and were seated at 5:30
I had pork sliders to start.
Michele had a shrimp cocktail
We both had hamburgers.
Bourgogne 2014 Jean-Luc Joillot made from 100% Pinot Noir
The night before we left we went to The Grey. Michele had seen a program on Netflix about the restaurant and the chef, Mashama Bailey. She and her partners opened the restaurant in an Art Deco Greyhound Bus terminal across from the courthouse in historic downtown Savannah.
They sent out seasoned popcorn which was very tasty
I started with a fennel, anchovy and Parmigiano Reggiano salad.
Michele had the foie gras terrine with orange zest
which came with delicious toasted milk bread.
We both had the soft-shell crabs. Yes, again! We loved the food, the atmosphere — in fact everything about this place. No wonder it is so popular.
Savannah is a wonderful food town and we had a very good time going to the museums, historical houses and the restaurants. The temperature was in the high 70’s for the time were were there.
Charles Scicolone on Wine 