This stylish spot showcases exquisite African-Caribbean cuisine like jerk goat and hearth okra, paired with delightful cocktails in a warm atmosphere.
"When opening Okàn, chef Bernard Bennett hoped his restaurant would change the conversation about African American foods. “The expressions on my dishes go back to West Africa, where many enslaved people came from, and take a trip through the Caribbean and onto America,” he says. Okàn offers dishes like jollof rice, curried oxtails, peri peri chicken, Caribbean callaloo, okra with harissa paste, and shrimp sauteed in a fragrant garlic and ginger sauce." - Lynn and Cele Seldon
"Ọkàn isn’t in Savannah, but it’s only a 38-minute drive to find innovative examples of West African cuisine in an upscale, yet comfortable, dining room. Chef Bernard Bennett’s food truck of the same name often traveled to Savannah, so residents might already be familiar with the flavors from the 2023 James Beard Emerging Chef semifinalist. Standout dishes on the restaurant menu include corn pudding with blue crab, okra roasted in harissa, jerk goat with grilled pineapple, and callaloo in coconut milk — for those who like extra spice, ask for the housemade mango habanero sauce." - Kiki Dy
"Ọkàn will focus on the foods and flavors that came to the Lowcountry through enslaved Africans forced into the fields and kitchens along the South Carolina coast. The restaurant offers a variety of dishes that trace back to West Africa and travel through the Caribbean onto America, including starters like corn pudding with blue crab, okra roasted in harissa, and pumpkin seed dip with benne seed crackers, as well as entrees such as curried oxtails, peanut stew, and duck and oyster gumbo. Chef Bernard Bennett emphasizes an upscale but approachable experience with a bar that focuses on classic cocktails with a rum twist." - Erin Perkins
G. Eddie Patten, Sr
Jalesha Patten
Joshua Gilpin
Diane Stewart
Vivian Boone
Angie Arnold
Emily B
Abby Robbie