Restaurant

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The appreciation that Chef Clif Holt and the Little Savannah team has for history, the region and traditional food-ways provides a certain heft and soul to what we offer. Allowing a local house-made pantry to drive the menu, the approach is at once traditional and urbane. It is a ‘sense of place’ that one feels while reading the menu that begins the experience. Little Savannah pays homage to those who have done the work to get such delicious ingredients through the kitchen door.¬†Once through thru our door, respect and care for the ingredients play as important a role as the preparation of them. The goal in the kitchen is to make absolutely as much of what is used from scratch as possible. Simple sauces like hot pepper sauce, mustard, mayonnaise, ketchup and several other sauces are made by hand. More complicated techniques are enhanced by having, even the most basic ingredients, be made in-house. It is a return to actual preparation of ingredients that motivates the kitchen to elevate these precious products to their place on a seasonal pedestal. This ‘from scratch’ approach may at first, be perceived as rustic but the end result of each dish proves that really, this is what true cuisine is.