Savor


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.

Eat This: Southern Kitchen & Bar’s Southern Stir Fry

The Southern Stir Fry arrives in a generous bowl, piping hot, with Conecuh sausage, fresh okra sliced in half, fresh grape tomatoes, chopped red onions, and a generous helping of shoepeg corn.

Eat This: SAW’s Pork n’Greens

The Pork ‘n Greens is a colorful tower of flavors and textures. . On top of a creamy bed of yellow grits are some of the best greens I have ever tasted.