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The Thompson Savannah Hotel Review

"The hotel’s signature farm-to-table restaurant that highlights fresh, locally sourced ingredients and contemporary Southern flavors. The ever-evolving menu ranges from raw and vegetable-forward starters like beef tartare and garden basil bucatini to hearty mains such as a wood-grilled ribeye and takikomi gohan market fish, while desserts are a highlight—most notably a Carolina gold rice pudding made with South Carolina blueberries, makrut lime, and milk crumb, and a local blackberry cobbler with sweet biscuit crunch and vanilla ice cream."