"It might seem strange to some that chefs who worked in Michelin kitchens in Chicago moved to Savannah to open a fried chicken restaurant, but it's amazing."
https://t.co/K86LXkfeiN
Hey y'all! Lots of folks are joining the waitlist online or emailing about reservations. We’ve got a huge patio + bar that are not available by reservation. Come on in! The weather is beautiful! Order a cocktail at the window while you wait. Photo by Will Crooks for Bon Appetit.
The third annual New York Times Restaurant List is here. We sent a dozen reporters, editors and critics across the U.S. to find the 50 restaurants that we’re most excited about right now. https://t.co/9eY8dFAy45
Friendly reminder that our entire patio and bar are first come, first served. We also save a couple tables inside for walk-ins. 📷: William Crooks for Bon Appetit