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Eat It and Like It: Random ruminations ahead of dog days of summer

  • Paula Deen’s Creek House
  • Chef Sean Brock
 

Eat It and Like It: Random ruminations ahead of dog days of summer

06 Jun 2017

Since we’re talking about dog days, I’ll start with dog food, how about that? Long story short, our friends at Hunter Cattle Co. in Brooklet may have accidentally found themselves in the pet food business. More on that another time.

I caught up with celebrity chef Sean Brock at the Atlanta Food & Wine Festival last week. We had a short chat about his vision for Husk in Savannah. You will find that on my website, eatitandlikeit.com.

Meanwhile, Paula Deen’s Creek House is now open for business on Whitemarsh Island in the old Uncle Bubba’s location. I hope to get there very soon.

A hopscotch game up the street from Paula, Ele Tran is giving her Ele Fine Fusion location a rather large makeover. If you’ve not driven by lately, think indoor/outdoor. Pergolas and casual. Ele tells me the new name will be Current.

Speaking of indoor/outdoor, the remodel at the DeSoto looks amazing. If you haven’t heard, the DeSoto Hilton is dropping the “Hilton” name as of Aug. 1. There’s a complete remodel going on there. Big plans for the front porch facing Liberty Street. It’s expected to open to the public June 12.

In other hotels, new chefs are in at Andaz Savannah’s 22 Square as well as Hotel Indigo across the street. I’ve seen the menu at 22 Square and it looks fantastic. I’ll be catching up with Indigo soon. I’ll keep you posted.

Save this for a rainy day: Hilton Head Island is rolling out a big time steakhouse and tavern. Darren Clarke’s Tavern (yes, owned by the golfer) is operated by a 15-year veteran of the Smith & Wollensky chain. They want that same quality here.

Work continues at Rise, a doughnut and biscuit shop on Broughton, near Bull Street. I would expect them to be open pretty soon. I’m working on a full update.

Down at the other end of Broughton, East End Provisions is the latest from The Gaslight Group and Executive Chef James Levens. Work continues hot and heavy in the old Juarez location on Broughton and Price. They have their fingers crossed for August. We shall see.

Drink it and like it: A number of area bars and restaurants are participating in Negroni Week through June 10. Best part is a portion of every Negroni sold will go to a local charity. Cheers!

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