Savannah, don’t let the Food Network fool you. We’re not just fried chicken anymore. We’re sweet potato gnocchi and chipotle-citrus barbecue. We’re boat-fresh sushi, complex curry and garden-ripe baba ghanoush.
Our tastemakers hail from as far away as Pakistan and Laos—and as close as Yamacraw Village. Some bear credentials from the finest culinary institutes; others graduated from rent parties and matriculated at the ends of their mamas’ apron strings. Last year, our Epicures issue asked the question, “Are we a food city?” and discovered that we’re well on our way to becoming one. This year, we asked, “Who’s hungry?”—in every sense of the word. In this issue, we sought out the risk-takers and the spice shakers, the people whose passion for flavor is driving our food forward. Along the way, we began to take notes on how to make the most of Savannah’s epicurean experience—how to connect the dots and become creative consumers, shaping the Hostess City into the culinary capital of the future. 1. Ask about the specials. Menus are the staff’s best guess about what will sell, day in and day out, in a city of tourists and timid eaters. But the specials are a chef’s true treasure trove. Just look at North Beach Bar & Grill’s classically trained Mir Ali as an example. Sure, his fish taco is tasty beach fare, but the pan-roasted duck with leek bread pudding and truffle honey on his chalkboard? Out of this world. 2. Become a regular. In a city where many of the economic drivers are transient—tourism, the military, the ports—your weekly routine can help anchor a local business. And your feedback can help improve one. Love the steak but hate the service? Speak up. Think of it as helping to protect a neighbor’s investment. 3. Take risks. Don’t let a restaurant’s look or location deter you from trying the food. Many of Savannah’s most mouthwatering meals simmer behind hand-painted signs. And if you’ve ever picked up the fresh Friday banh mi along with a handful of lottery tickets at Chinatown Market, you know good things can turn up where you least expect them. 4. Get personal. Put Savannah’s cult of character to work and get to know your favorite chef the same way you might follow a performing or visual artist. Learn his or her habits, talents and hours—and introduce your new friend to other kindred spirits. We discovered all the flavors in this issue by word of mouth, asking foodies to tell us who makes their favorite plates. The result is an issue that favors taste over hype. 5. Get in the mix. Use the chefs’ recipes in this issue to take advantage of Savannah’s abundant local produce—and to support area farmers and fishermen. Help end hunger with America’s Second Harvest of Coastal Georgia. Get on board with the city’s ongoing food truck movement. After all, why just consume when you can create? Warmly,
Annabelle Carr, Editor 


















