The terrace-level restaurant in Midtown’s swank Epicurean Hotel serves creative dishes like hay-smoked rack of lamb and king trumpet oyster mushrooms with cherry confit. Ask for a bar seat at the open kitchen to see the magic happen.
The Virgin Hotel’s upscale restaurant from local chef Alex Harrell serves elevated Southern entrees (sirloin and frites, Gulf shrimp pappardelle), but the snappy cocktails are especially appealing. Try the honey lavender spritz with Lillet Rose.
At the Thompson Savannah’s signature restaurant, acclaimed chef Robert Newton (author of Seeking the South) lets local ingredients shine in dishes like shrimp toast with benne seeds, grilled market fish with green peas and herbs, and Carolina Gold rice pudding.
This article appears in the Spring & Summer 2022 issue of Southbound.