Today, the 14th of February, marks the seventh anniversary of my first date with my lovely wife.
Valentine's Day. That should be easy enough to remember, right?
This year, we decided to celebrate at a Savannah institution,
Let's start right off with this is a place that knows how to treat diners. They took our coats, sat us 15 minutes ahead of our reservation and brought us a little take-home gift with our names on the sticker.
Our server, Robert, knew both the food and drink menus.
I started with a Sazerac, my go-to cocktail when I'm at anew place. Not my favorite version in town, but it paired really nicely with the carving board we picked as a starter. [Robert also recommend a cocktail for the Mrs., which she enjoyed, but there's a story with it.]
We were treated to an amuse-bouche of cajun beans with dried chorizo, and here's where that cocktail story comes in. The cocktail itself was lemon and cherry and a booze or two, and milady tried it immediately after the very lively amuse-bouche. She said it didn't taste like anything, and she handed it over. I took a sip of water and tasted it, and told her she was out of her mind.
Lesson: Cleanse your palate. After doing that, she was quite happy 🙂
The carving board came with a bleu, a cheddar, and something Robert called "gruyere-style." All three cheeses were from Georgia, as were the meats — bone marrow (a first for both of us), some rich, creamy pork belly and an added alligator sausage. Mustard, balsamic, grapes, pear, honey and three kinds of bread (toast, lavash and papadam) accompanied the meat and cheese.
The Mrs. had a perfectly prepared bacon-wrapped filet (medium-rare), while I opted for the game bird special, a medium-rare squab. I was undecided between the squab and the duck, but I'm glad Robert recommended the squab, because, frankly, I can go to my local grocery store, turn on my oven and roast a duck. Squab is probably not going to be on very many menus I see in my life.
As we dove into dinner, Robert found milady a riesling (she's a white-wine drinker, despite the steak) that she was happy with, and I tried what they call a gentleman's flight — a rye, sour-mash and bourbon whiskey sampler.
For dessert, the Mrs. opted for a chocolate parfait with amaretto creme, served in a champagne flute, while I went for the banana beignets, served warm over vanilla ice cream.
We were in a small room with several other couples, and we all got to talking, which, in my experience, is fairly uncommon at a restaurant of this caliber. Among other things, we discussed where everyone was from, eating something like squab, and my pants.
If you can fit it in your budget ($45 was a reasonable gratuity for our meal), I'd highly recommend a visit while you're in town.