Savor


Eat This: Ashley Mac’s Salad Trio

It’s easy to see and taste why Baby Bleu is their most popular salad. It is colorful, fresh, and sweet-tart.

Ocean’s Butter Poached Lobster Melts in Your Mouth

Ocean recently completed a lovely remodel of the restaurant, but one thing that has not changed is its wide net of fresh seafood cooked to perfection.

Eat This: Holler and Dash’s Strawberry Biscuit

The biscuit is layered with a mountain of whipped cream, dollops of cream cheese, and slices of strawberries.

Eat This: The Grill at Iron City’s Vegetable Plate

A good Southerner never serves a vegetable plate without something fried and sliced onions.

Eat This: Another Broken Egg’s Blueberry-Goat Cheese Pancakes

Another Broken Egg whips up a new pancake.

Eat This: Pita Pockets at Sol’s Sandwich Shop

Grab a pita pocket and go—or a pasta salad and stay—Sol’s downtown is open for breakfast and lunch, and offers catering.

Eat This: Silvertron’s Butternut Squash Ravioli

Marco Morosini’s plate arrives full of lovely golden squares of al dente pasta filled with rich, savory butternut squash and tossed with homemade pesto and cheese.

Pair This: Galley & Garden’s Cider-Braised Game Hen & Hard Cider

Executive chef James Boyce starts with a beautiful Duncan Farm game hen and braises and cooks it in both cider and cider vinegar from Scott Farms.

Pair This: Dyron’s Winter Mix Grill & Satsuma Old Fashioned

Chef Randall Baldwin’s meaty masterpiece is layered with grilled South Carolina quail, grilled venison, and chicken apple sausage.

Pair This: Seasons 52’s New Old Fashioned & Lobster Ravioli

Seasons 52’s novel take on an old fashioned cocktail arrives in a large low ball, over the rocks with a sidecar of Breaker bourbon. Their delicate, al dente white and black raviolis are filled with succulent, shredded lobster.

Eat This: Klinger’s German Sausage Platter

Flavors and textures of porky brat intermingle with notes of garlic from the knackwurst and smokiness from the bohemian for the ultimate sausage synthesis.