Carl D.
Yelp
We recently took the First Squares Food Tour operated by Savannah Taste Experience and were very impressed, especially as we discovered that "Southern food" isn't always what you might expect.
Presented as a "3 hour walking tour," it was less physically demanding than its length might imply. Our guides Josh and Jordan explained we'd be waking about a mile total, so it was very do-able for all of us, most of whom would qualify for a senior discount.
We started at the 22 Square Restaurant inside the Andaz Hotel located just off Ellis Square near City Market. There, we sample the chef's take on the Southern staple shrimp and grits. Our guides explained that the chef took a different approach than many, making the grits creamier and imparting more flavor. The chef also added a bit of braised pork belly and melted leeks, which gave the sauce a much fuller flavor profile than other versions we had tried.
From there, we walked to The River House for their take on she-crab soup and the option of sampling Chatham Artillery Punch, an alcoholic concoction of uncertain origins that is today one of Savannah's most noted drinks. Do a Google search for the recipe if you're interested.
After that, we began exploring the foods brought to the area by the immigrants who arrived over the centuries, thus bringing them under the umbrella of "Southern cuisine."
At The Little Crown, we sampled an English sausage roll, served inside a pretty authentic recreation of an English pub. Hot sausage surrounded by flakey crust, it was delicious.
At the Prohibition Museum and bar we sampled - what else? - bar food. Nibbles included boiled peanuts, deviled egg, pickled veggies and a wedge of pimento cheese sandwich.
For more of the food immigrants brought, we popped into a Scottish pub and grill by the name Molly McPhersons, were we were served samples of Shepherd's Pie. While ground beef-based, the seasonings definitely elevated it above its basic ingredients of beef and potatoes. It's a good thing I didn't realize the extent of the bar's scotch inventory or the tour might have ended right there, at least for my wife and me.
Our final stop was the Savannah Bee Company where we compared and contrasted various types of honey, sampled an amuse bouche of thinly sliced Granny Smith apple topped with a fruit compote, cheese and a dollop of honey. We also had the opportunity to order the honey-based alcoholic beverage mead.
We came away from our delightful afternoon of nibbling mulling the thought that, in every city of any size, the food scene is as varied as the population of the area, and how catch-all terms like "Southern cuisine" don't do any area the justice it is due.
Check out this area -- and this tour -- for yourself. I don't think you'll be disappointed.
