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There’s no such thing as perfection, we’re all just pretty much Wing-N-It!, according to owner Wing-N-It Savannah owner Kenneth Rouche. Rouche and his crew are creating a new wave of catering services and private events with the introduction of pop-up restaurants. The pop-up restaurant scene is a COVID-friendly alternative to the food truck and catering option that includes a mobile kitchen and a set menu with mostly ala carte options in outside event spaces. The concept also creates a mystery appeal that goes against the grain by popping up at various locations with little to no advertisement. Since Wing-N-It Savannah’s introduction into the food scene, they have strived to create an experience within their food standards that focuses on customer service, collaboration and entertainment. ....
The start of the COVID-19 pandemic brought out the baker in most of us. Especially out of fear of basic household items becoming obsolete. Local eateries like Unforgettable Bakery + Cafe also recreated their menu by introducing the artisan baked goods into their shop for customers to purchase. Owner Belinda Baptiste was introduced to French bread-making by her colleague French Chef Edouard Waffalaert. She then used her ingenuity to make traditional bread recipes her own by using a healthy twist that omits the use of eggs, milk and butter in the majority of her breads. Beyond the wooden saloon doors that lead to the quaint kitchen, one can find batches of fresh whipped icing, sautéed onions being prepared for their Belinda crab cake sandwich, and massive mixers combining fresh ingredients to create Haitian bread and French baguettes. ....
Those of us who live just south of Victory Drive were certainly saddened when Atlantic became a COVID collateral closure this past summer. No one would dare blame owners Jason and Jennifer Restivo and partner Ida Rush George for choosing not to reopen their ‘neighborhood eatery’ in the thick of the pandemic, but that prudent decision left an overt void in a fabulously renovated space as well as our collective appetites. Come the last week of March or the first week of April, eager eaters will be back at 102 E. Victory Drive when new owners Tyler and Kara Kopkas and Steve and Mary Paschall open the doors at Ardsley Station. ....
Brock, Bromstad cookbook reflects foods found on Tybee, Savannah savannahnow.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from savannahnow.com Daily Mail and Mail on Sunday newspapers.
The recent and unexpected departure of Executive Chef David Landrigan from Circa 1875 left a big toque to fill in the kitchen of the downtown French restaurant. “We wish him well,” Jeffrey Downey said of the chef who was there from the first day, 10 years ago when co-owners Downey and Donald Lubowicki decided to develop their authentic French bar into a true brasserie-bistro. “We didn’t see it coming,” Downey said. So it goes, especially during this past year of unforeseen life challenges and untoward hardships in the restaurant industry. Fortunately, an apt heir was already at Circa, and familiar face Ja’Derrick Reed now has executive chef embroidered on his chef’s coat. ....