Entertaining is one of Savannah’s favorite customs, and food is deeply embedded in Low Country traditions. Dishes often reflect Savannah’s respect for tradition, ethnic population and quirky persona that makes Savannah a professional when it comes to Southern hospitality.
Local favorites range from all the delicacy of the Georgia Coast and modern American favorites, to down-home cooking and international cuisine all served with a tall glass of ice tea, sweetened of course. All presented with perfection by area chefs whose personalities and gifts are presented in the dishes they prepare.
Local chefs prepare meals from the kitchens of boarding houses and cafés where fried chicken and homemade biscuits are passed around the tables where strangers become friends and patrons become family. Steaming platters of fresh seafood is served in sea-side bungalows blended with all the feisty spices of the Caribbean.
In the stately grand mansions and restored façades of the Historic District, dishes are served with precision and care. Here, the ambiance and service is only rivaled by the eclectic blend of flavors and superior ingredients that are fused together with all the grace and charm of the Old South.
Savannahains like to take their love for food outdoors. Some highly enjoyed casual meals are outdoor barbeques, oyster roasts on the beach and a coastal favorite known as the Lowcountry boil. This popular concoction consists of boiled shrimp, corn on the cob, onions, sausage and potatoes all boiled together and dumped on long tables where party-goers stand and devour the feast. Cocktails flow as freely in Savannah as the water of the Savannah River so don’t forget to ask for the “to-go cup” from your favorite restaurant or pub.
It was the bounty of the Southern plantation lands, the warm breezes of the mild Lowcountry climate and the fresh and salt waters of the Atlantic and its tidal creeks that produced the means by which Southern hospitality became a legend. Warm summers forced kitchens in the plantation home to be separate from the main house. This separation caused a division between the family of the plantation and the black cooks that eventually led to a specialized labor force that turned slaves into America’s first group of professional chefs. The secrets of those plantation cooks were handed down verbally over the decades and remain a key ingredient of the culinary community in Savannah today.
Savannah is known for her timeless beauty, seductive charms and gracious hospitality; and entertaining come as naturally as her Low Country surroundings and ingredients that make her fare unique. Taste the traditions of old and sample the flavors of new in Savannah, Est. 1733.