The Florence - Savannah, GA

Everyday on my way to and from work I used drive by this sad but interesting abandoned old building (learned it was an old ice plant). I would wish so hard that someone would come and do something cool with the space. My wish came true, an apartment developer bought it and turned it into a multi-use space. At first I was very excited, until I learned that the developer was making furnished student apartments. This is completely off topic, but I was just a little miffed that once again it was catering to the most catered to population in downtown, There are plenty of young professional and families that populate this area, who would jump at the opportunity to inhabit a cool renovated industrial space. However, I got really excited again when I learned that the restaurant going into this space would be opened by Hugh Acheson, of Food Network fame.

The Florence is stunning, located on West Victory Drive, it is in the old converted ice plant. So, it has a retro industrial feel mixed with sleek lines and warm worn wood.There are two stories. Upstairs is a bar and large patio for outdoor dining, from my understanding this has a limited bar menu. Downstairs is the main dining area and where we went from brunch.

We were sat right away, we arrived around 11:45, so I was surprised that is was not busier.  But many people still not be aware that they are now serving brunch. But I was content with it not being overly crowded, better to take pictures.

Since it is Georgia and it was a Sunday, despite our best attempts to order drinks, we had to wait until 12:30 pm. In the mean time we looked at the brunch menu. We had a female server and a guy who I assume was a server in training. No one told us but he kept skulking around our table in skinny jeans and an apron, so we assumed he was supposed to be there. When we first came in I asked the hostess if they had a gluten free menu, she told me no, but that the server could direct me to options. Our server was friendly and she seemed to want to help me with options but was kind of hemming and hawing like she wasn't not completely sure. I can't say that I was that surprised, when I ate in the bar area when they first opened the bar tender did not seem to have any education on available GF options. I chalked it up to having just opened. I had higher expectations for a restaurant with a chef/owner of Hugh's acclaim. Moving on, looking at the menu and weighing what she "suggested", I asked her to confirm with the kitchen that the Tasso Hash was GF, and if it was to put that in as my order. My husband ordered the Johnny Cakes and our companions ordered the calzone. While our food was being made and we were waiting to be able to order adult beverages, my friend ordered a cappuccino and I ordered a "sweet" tea. The server explained to me that they didn't have sweet tea (as in the traditional southern variety), but that they had Earl Grey or Darjeeling that they could put on ice and bring me some sweetener. Being that I don't drink coffee and needed some caffeine I went for the Darjeeling. They brought it out in a mason jar, with a pretentious little silver pitcher of simple syrup. My husband and I just laughed and shook our heads. We understand that Hugh is from Canada but he has come up in the southern food scene and this restaurant is in one of the most iconicly Southern cities EVER. There is science, actual chemistry that  goes into good sweet tea. The heat and bond of molecules..... Unfortunately, our dining companions, who are not from the South had to sit there and listen to us wax poetic (or scientific, if you will) about the procedures for tea. Either way, what I was served just wasn't cutting it.

Our food came out, and mine was just okay. It wasn't any better than any other skillet hash I have had or made. The only credit I give it was the perfectly poached egg and that I did not get sick (which is actually a huge credit). My husbands verdict was that his was just okay, too. Our friends said their calzone was delicious, and it looked like it would be. I hear quite frequently how well they do calzones and pizzas, unfortunately they just are not gluten free.

Our food being in the okay - to delicious category,  let me tell you what was divine: my drink! Again, I am apparently a sucker for hand crafted cocktails. It was called She Nighter One Devil, I have no idea what the name means, but it was a tasty orange concoction involving gin, mezcal and passion fruit with one of those fancy big square ice cubes. I may have had more than one. My husbands cocktail was also good but I only took a picture of it because it was served in a dainty little glass that looked funny in his big ole hands.

The delicious- but not GF calzone.

My husband's dainty beverage.

Bottom line: I am glad the space is being used and beautifully at that. The food available to me is okay (but okay is not worth the price); I wish the servers had more knowledge about Gluten Free options on the menu. I would easily comeback for the cocktails and setting, but I might eat elsewhere first.

Recipe - Adobo Pork Waffles

The expression "necessity is the mother of all invention" rings true in my kitchen all to often. Recently, dinner time was approaching and I had made no plans. So much like an episode of the television show Chopped, I cobbled together a random assortment of ingredients with the intent of creating a cohesive dinner. Frozen waffles, check, sliced Havarti cheese, check, pork sirolin, check. The resulting meal was delicious. Definitely hubby approved and even toddler approved. Check out the recipe below for Adobo Pork Waffles:

Ingredients:

6 frozen gluten free waffles (heat up as directed) or make 6 fresh GF waffles
1lb pork sirloin - cut into 1/4 inch cubes
6 thin slices of Havarti Cheese (I use Boar's Head brand) - cut in half
1 tablespoon of olive oil
3 large button mushrooms - sliced
1 mini yellow sweet pepper- diced
1 mini red sweet pepper- diced
1 mini orange sweet pepper- diced
1/2 a small yellow onion - diced
1 tablespoon of minced garlic
Adobo seasoning mix (in the Hispanic section of most grocery stores, the Badia brand say GF)
white wine
arugula
1 sliced hass avocado

Instructions:

Prepare waffles as directed. Sprinkle the raw chopped pork with Adobo seasoning. About one teaspoon.

In a skillet over medium high heat add olive oil. When oil is hot add garlic, mushroom, onion and peppers. Saute until the onions are translucent and peppers soft. Use a splash of wine to deglaze the pan. Add the seasoned pork into the pan with vegetables, Add another sprinkle of Adobo seasoning, to taste. Saute until the pork is cooked through. Deglaze the pan again with another healthy splash of wine. You want it to help create a little sauce to the mixture.

On a plate put a warm waffle, top with a half slice of Havarti cheese. Add 1/6th of the meat and vegetable mixture to the waffle and cheese. Top this with the other half of Havarti, a handful of arugula and a couple slices of avocado. ( note:For my husband I plated two waffles and just ne for my toddler)

Hope you enjoy it as much as we did.

Z2 - Savannah, GA

It was one of those days, you know, where I just could not get it together. It was a Friday and we were trying to leave to go out of town. On a trip that was unexpected and that I did not want to go on, but alas, not going was not an option. I had intended to make dinner for the road. Celiac's have very limited road trip options and the "options" we do have can be questionable and inconsistent. It is an awful experience to be stuck in the car for hours with the tell-tale sings of "glutening". So, a lot of the time I pack a car pic-nick. It wasn't happening this day.

Somewhere, I read that Z2  (formerly Zunzi's 2, but I'll get to that) had gluten free French bread as an option for their sandwiches, I thought this might make great road trip food. My husband had ridden his bike to work, so I asked him if he could swing by on the way home and pick up some sandwiches for he road. He was apparently having a bit of a day too because his response was that it was over 100° and that he just wanted to get home and pack for this road trip and that I had a wonderful car with air-conditioning and plenty of time. So why didn't I go do it?

Not particularly happy about it, but I went. Z2 is located on Drayton St. and E. Bay Lane. It is in the thriving heart of touristy, historic downtown. It is summer, the height of tourist season and a Friday afternoon in a city that on a slow day is hard to find (paid) parking. After circling around for the second time, I had a searing reminder as to why I asked my bicycle-riding husband to make this trip for me. On the third time around, I tried to squeeze down a narrow alley that had a dumpster on one side and a meandering pedestrian on the other. In my concentration to not hit the pedestrian, I was jarred by the realty that I was too close to the dumpster. That reality being that I had hit my passenger side mirror on it. After taking a moment to right my mirror, I was about ready to give up. But, luckily, I came upon a magic 30 minute parking space right around the corner from this place.

As you can imagine I was a bit flustered by the time I walked up to the great old sandy brick three story building that is home to Z2. Walking through the door you are hit with that chaotic, eclectic, energetic charm that you get from these historic buildings that host great night life. A hippish dread-locked someone greeted me with such warmth and familiarity, that you would have thought I was a regular. When I said I needed to order take-out she asked a near by server to take my order as there was an issue with the POS system that had to be dealt with. He poised a pen over pad, waiting for me to order and only after my hesitant pause realized that I might actually need a menu. It was actually warming, to be mistaken as a familiar. I was promptly handed a menu and in my still slightly dazed state, I asked about the gluten free bread (not immediately noticing that they have a big red GF next to items that they can do gluten free). This guy was great. he assured me that they could handle gluten free and that the kitchen was well prepared because one of the owners, while not having celiac disease, had a very seriously reactive gluten intolerance. He then went on to point out that they have CALAMARI!! Fried in a dedicated fryer. Say what?!? It had been over five years since I had calamari. I was so excited and so torn. Calamari is not good road trip food. But, man, did I want some. I told him I would have to come back to try it. As I ordered the two sandwiches on gluten free french bread he said "are you sure you don't want an order of calamari to go too"? I did, I really did want some. So I got some.

It was so good. I got back to my car and just sat there shoving my face full of tender,fresh, fried rings from heaven. In truth, I was very scared because it looked and tasted so much like regular calamari. But it was awesome, and I had no issues with it... other than over indulgence. The sandwiches were good, but it would not be fair to review them as I did not eat them until much later when we were on the road. A future post will happen when I can actually eat in the restaurant.

The server that took my order was awesome. On top of reassuring me with all the information about gluten free, being under standing and sympathetic of my loopy state, taking the time to visually inspect my order to make sure it was indeed the GF versions, He gave me the down low on Zunzi's/Z2.

Z2, was originally Zunzi's 2. Zunzi's is the South African restaurant that has some Food Network fame, but they were a lunch only take-out place, so the owner's opened Zunzi's 2 as a sit down evening place. Apparently, they have sold the original Zunzi's to the Five Guys brand and they will be franchising it. So now only Z2 (hence the name change) is the only one owned by the original owners. Also, this is why Z2 is the only one with the gluten free options. As the server said, if you want to support local eat Z2, if you want to support big corporate eat Zunzi's

Bottom line: The people and food totally turned my meh day around. If all the food is as good as the calamari and all the staff is as informed as the guy I dealt with, I'll be back a lot.

To visit their website: Z2 Savannah

Soho South Cafe - Savannah, GA

Years ago, before we lived here, when the husband and I were in Savannah interviewing for a job, someone highly recommended that we eat at Soho South.  It was a bit of  let down, the decor, while "eclectic", had the dated feel of a wanna be artist late 90's New York loft. The food was just okay, nothing exciting or novel, but the service was AWFUL. After we moved here we decided to give it another try, the service had gotten even worse. The server even went as far as to say  "it's kind of our thing, what we are known for". Yikes, we were done. Not worth our time or money. Or, at least we thought. Then I heard that they had been bought out by Daniel Reed Hospitality, they own several other restaurants that I really like. Just driving by, you could see that they had renovated the interior.
I gave it another shot.

Fast forward, my really good girlfriend and I had the rare opportunity for a kid free, husband free lunch. We opted for Soho South Cafe since she had never been. The restaurant was not overly busy when we showed up and we were promptly sat in the bar area. This is a beautiful space. The makeover still has an eclectic artistic vibe, but it is done in a fresh way. The table we sat at is in front of huge plate glass windows that over looks the oak lined Liberty St., it was nice to take in the bustle of lunch pedestrians from the cool cozy interior of the bar.

The bar tender was very sweet and enthusiastic about their new cocktail menu. So, without much effort she talked me into a libation.  The seasonal mojito had my attention, the bar tender gave me the choice of strawberry or watermelon. Watermelon won. It was a great choice. It maybe that I am not overly picky when it comes to cocktails, but I have been very impressed with the hand crafted cocktails lately. They are fresh, subtle and not overly sweet.

The menu at Soho South is not fussy, sandwiches, salads, soups, and a couple of entrees. But they are doing these simple items well with quality ingredients. And, they have the wonderful feature of labeling which items can be V- vegetarian, VE- Vegan and GF- Gluten Free. This automatically makes me breath a little easier, knowing I won't have to explain as much. When ordering I said "okay, I see the GF on the menu that is obviously gluten free, but I am celiac so do you need to make an extra notation of that when I order" and she said " yes, I put it in the system. What are you thinking about?". At this point I told her I was interested in a burger. She did inform me that the GF next to the burger just means they do it with out the bun, not that they have GF bread. I told her that I was okay with that because a lot of the time the GF bread isn't great anyways. Overall, she seemed very informed about what gluten free is and how the restaurant handles it and even what specials could be made gluten free.

I ordered the PB&J burger with the gazpacho (the daily special) as my side. Let me be clear the PB&J in this stands for Pimento cheese, Bacon & Jalapeno. It was delicious. The burger had the thickness of a hand patted burger and it was cooked to a juicy medium. The bacon was crisp. The Pimento cheesy and the fresh jalapenos made a nice counterpoint to all that richness. The gazpacho was refreshing and cool with just enough texture to be very pleasant. My friend also had a burger with full gluten, which she said was also delicious. We meandered at the table for a while enjoying the setting and our conversation. The bartender did not seem in any hurry for us to leave. It was a languid, enjoyable lunch.

Bottom line: We will be back, maybe for brunch, maybe with our husbands next time.

To visit their website: Soho South Cafe

Recipe - Summer Rolls

I live in the South.
The steamy, sultry, damp, oppressively hot South. When we are deep in the midst of one of our scorching summers, I sometimes don't feel like eating much less cooking. I have found that Summer Rolls are a great compromise. There is very little actual cooking, but a good bit of chopping and rolling.. They are very versatile, too. You can roll up any sort of ingredients you have on hand and whip up a tasty dipping sauce. Below is my go-to recipe:

*please note that I have celiac disease and all the ingredients I use are gluten free, even if not denoted in the recipe*

Summer rolls:
6-8 Gluten Free Rice paper wrappers
1 lb Diced white meat chicken (can sub mushrooms for vegetarian or just add them for additional flavor)
1 tablespoon Olive oil
1 teaspoon Sesame oil
1 can of diced water chestnuts
Peanut butter
Sriracha sauce
Rice wine vinegar
Sesame seeds
Gluten free soy sauce

The amount of fresh veggies will be at your preference:Lettuce ( I use romaine, it forms a nice little cup)Match stick carrots
Cucumber cut into thin half moons
Cilantro- chopped
Avocado cut thin length wise
Lime wedge

Dipping sauce:

Gluten free soy sauce
Fruit preserve (a fig would be good but I have also had success with strawberry)
Rice wine vinegar
Sesame seeds

Roll directions:

In skillet combine 1 tablespoon of olive oil and 1 teaspoon of sesame oil saute the chicken. Add water chestnuts. Salt and pepper to taste. When chicken is cooked add a heaping spoonful of peanut butter to skillet (bear with me here I typically just eyeball this, no real measurement). As peanut butter starts melting add in a splash of soy sauce and a dash of rice vinegar. Also add some sriracha to taste, but keep in mind this will had heat. Mix this all together (I suggest tasting it to see if you need additional of any components). Mix it in well to the chicken/
water chestnut mixture so that it is evenly coated, sprinkle with sesame seeds. you are looking for a thicker sauce/glaze.
At your work surface (I work on a plastic cutting mat because the rice paper does not stick to it as bad) get a big bowl of hot water. Dip one rice paper in the hot water so that it is fully emerged and flexible. Lay it on your surface.
On the wrap put a piece of lettuce in the middle so that it forms a cup. You will want to make sure you have at least a 1/2" of wrapper on either skinny side of the lettuce. Spoon your your chicken mixture onto lettuce. Then layer (lengthwise with lettuce) the carrots, cucumbers, cilantro and avocado. Squeeze lime over it. Then wrap like a burrito. Pull one end over the meat and veg and then pull it back some to make it compact. Flip the small ends in and continue rolling. Right before closing dip finger in water and run along the edge before sealing. Repeat for desired number of rolls.

Dipping sauce:

Combine soy sauce and preserve in even proportion. Dash in rice vinegar. Stir well and taste. Adjust ingredients to taste (more vinegar or preserves, etc.)
Finish off with a sprinkle of sesame seeds
Enjoy!

Treylor Park - Savannah, GA

Do you know that feeling of let down when you keep hearing about an awesome new place, that everybody LOVES and raves about the food but you check out their online menu and can't imagine that there is anyway that a person with Celiacs could eat there?

That was me with Treylor Park. Over and over again I saw accolades on facebook and it kept popping up in list of "must try" places in Savannah. One recent evening my husband and I decided we were going to hop on our bikes and eat dinner downtown (if you have never ridden bikes through downtown Savannah, you should. It is the best way to see the city and you do not have to worry about parking.). We weren't real sure where we wanted to end up and it was still early, so I suggested that we go to Treylot Park to have a drink while we decided where to eat.

Treylor Park is located on Bay Street between Drayton and Abercorn. I can't really say much about the interior, it looked inviting but we breezed right back to their Beer Garden too fast for me to take in any real detail. Now, the Beer Garden is cute. It is a little bricked in stucco courtyard that opens up to the alley vi a beautifully detailed gate. Truthfully, next time we go we will probably just come up the alley and straight to the Beer Garden. It has a bar running down one side and a smattering of tall bistro tables on the other. There is a small canopy and fans to combat the summer heat and lights strung from end to end. Sitting at the bar and looking up through the lights to the tall historic brick buildings surrounding it is nostalgic. Also, cute but no kitschy, is the model Airstream trailer parked next to some ivy on the back side of the bar. So far, so good.

My husband ordered a bourbon on the rocks, while I perused the drink selections. The Tire Swing is what I settled on, a muddle of cucumber and berries mixed with lemon juice, vodka, Pimm's cup and a little bit of simple syrup. It was light, refreshing and not overly sweet. A nicely crafted cocktail. We were enjoying our drinks and surroundings so much and my husband was drooling over the gluten bomb of a menu. We are talking tacos made out of pancakes,  cheddar and apple pie sandwiches, fried Bologna sandwiches. All kind of homey classics, with promising hints of elevation. I decided to test the waters and see if there was any possible way they could accommodate my dietary needs.

This is how I started out with the bar tender "Okay, I am going to ask you a question and it is alright to tell me 'no', to be honest with me". He looked rightfully scared. I went on " I have celiacs disease and have to eat gluten free. Is there anything on the menu I can eat? That would not likely be cross contaminated"? He looked immediately relieved but then made that screwed up face that universally means "not so much". But then he spoke  "My boyfriend has celiacs, so I get it. I know how hard it can be". Phew. while it sucks to have this condition and I would not wish it on anyone, it is so nice to deal with someone who understands. Sparing the tedium of the rest of our conversation, the one thing he assured me they could do GF with out cross contamination were their PB&J wings. I was optimistically skeptical, they just didn't sound like a combo that should work. But, oh did they! Six huge sloppy peanut-buttery glazed wings of glory, nested on a wooden tray with a mason jar dunking pool of peach and cinnamon jelly sauce. They were so good. My husband said "if every restaurant did just one gluten free option as well as this, like really really well, I think most people who have to eat gluten free would be okay with that". He is right. I wouldn't complain. Since I was content (and greedily did not want him to eat the rest of the wings), I encouraged him to order something else. He ordered the fried Bologna sandwich. Needless to say, he was also very happy.

Bottom line: this was a surprisingly wonderful experience. I will definitely be stopping in again, at the very least for a drink and some PB&J wings!

To visit their website: Treylor Park