One thing I'm finding in Savannah is one of those things that's nice to see in a business community: businesses in the same industry recommending each other. Without variety, an industry dies down. Without competition, an individual business can get lazy.
In a big tourist town (12 million visitors a year, and they don't allow cruise ships to dock here), there will never be a shortage of restaurants. But that doesn't mean they can't strive to be the best.
My conversation with Chef Brandon Whitestone of The Olde Pink House started with me saying we had a great night that included a dessert stop and him recommending another bar.
@JoshShear been to Andaz bar yet? Scott is the best bartender in town.
We got our reservations in (even two weeks out, a Monday, a 7 p.m. seating request had to be pushed out to 7:15, so if you're planning on a trip, call early), and spent way too long staring at the menu over those two weeks. We made sure we read the bad reviews on Yelp so we knew what to watch out for (mostly the complaints were about cold food and long prep times; not only did we not experience either, but the latter isn't something we were worried about — if you're looking to not wait for your food, either pick a fast food place or pick a destination not in the deep south).
So, Monday night, off to The Olde Pink House we went.
We managed to get parking nearby; Miss Kimberly and Chef Brandon both made sure to introduce themselves. We were seated in what was the master bedroom of the original house, next to a window overlooking Reynolds Square. The window still had some of the original panes in it (you can tell because old panes had a higher lead content, creating the appearance of waves in the glass).
Now, it was need-a-flash-on-your-camera-dark in there and people were enjoying their vacations and Valentine's Day celebrations, so we didn't take pictures of our food; we'll have to let the words do it.
Jenny started with a semi-sweet riesling; I ordered a Sazerac cocktail (Herbsaint is essentially absinthe, so that's what's typically used, if you're looking cross-eyed at the recipe). Both were delivered promptly and cold.
We shared three appetizers. First, a charcuterie that included a fantastic mustard that must have been house-made and a local camembert-style cheese, along with some Berkshire meat and tasty accoutrements. After that, we had artichoke fritters; these were artichoke hearts stuffed with goat cheese and lightly batter-fried, done with a spicy sauce. Then, jalapeño poppers, stuffed with some very creamy mac & cheese. All were delicious.
For dinner, Jenny had sea scallops and shrimp tossed over fettuccine with a cream sauce, and asked them to toss in some spinach. I had their house specialty, scored flounder, which is a whole fish (sans head), scored into little medallions, then cooked and topped with a spicy apricot glaze. It was delicious. To eat it, you pop up the medallions, chew, swallow, repeat, then flip the fish and do it again on the other side. They claim to be the first to serve it in this style, though it's a popular method for cooking flounder in other locales as well.
While we dined, a maitre d' came by a couple of times, as did our server. We felt well-attended-to and well-fed, and will most certainly be back.
We then walked five blocks to the Andaz Hotel (which Chef Brandon mentioned in his first tweet to me), for coffee and dessert. The hotel restaurant, 22 Square, offers a much different environment from Olde Pink House, very contemporary, with modern art on the walls and some exposed brick. The cocktail list looked interesting, but we were at a nice finishing-up point.
Jenny had ice cream and berries. It was a raspberry base with some Italian wedding cookies mixed in, made by Leopold's specifically for the restaurant and only available there. I had a dark and stormy chocolate cake, which, as the name implies, is derived from the rum-and-ginger ale cocktail. The cake tasted like a chocolate gingerbread, and the rum was pleasantly infused in the icing. It came with a scoop of very creamy vanilla ice cream, which I can only imagine must have come from Leopold's as well.
I think next time we try 22 Square, it will be for pre-dinner cocktails, and we'll sit at the bar. While the food was delicious and I love what they're doing with local food, the contemporary atmosphere was a little overwhelming to me with the bright colors and the art and the more open space allowing sound to travel a little more. But we'll definitely be back to Olde Pink House at some point.