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Unforgettable Bakery + Cafe owner shares Haitian, baguette bread recipes

The start of the COVID-19 pandemic brought out the baker in most of us. Especially out of fear of basic household items becoming obsolete. Local eateries like Unforgettable Bakery + Cafe also recreated their menu by introducing the artisan baked goods into their shop for customers to purchase.
Owner Belinda Baptiste was introduced to French bread-making by her colleague French Chef Edouard Waffalaert. She then used her ingenuity to make traditional bread recipes her own by using a healthy twist that omits the use of eggs, milk and butter in the majority of her breads.
Beyond the wooden saloon doors that lead to the quaint kitchen, one can find batches of fresh whipped icing, sautéed onions being prepared for their Belinda crab cake sandwich, and massive mixers combining fresh ingredients to create Haitian bread and French baguettes. ....

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Ardsley Station renovates Atlantic space with new ownership, menu

Those of us who live just south of Victory Drive were certainly saddened when Atlantic became a COVID collateral closure this past summer.
No one would dare blame owners Jason and Jennifer Restivo and partner Ida Rush George for choosing not to reopen their ‘neighborhood eatery’ in the thick of the pandemic, but that prudent decision left an overt void in a fabulously renovated space as well as our collective appetites.
Come the last week of March or the first week of April, eager eaters will be back at 102 E. Victory Drive when new owners Tyler and Kara Kopkas and Steve and Mary Paschall open the doors at Ardsley Station. ....

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Brock, Bromstad cookbook reflects foods found on Tybee, Savannah

Brock, Bromstad cookbook reflects foods found on Tybee, Savannah
savannahnow.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from savannahnow.com Daily Mail and Mail on Sunday newspapers.

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Pastry Chef David Paulik joins Circa Executive Chef Ja'Derrick Reed

The recent and unexpected departure of Executive Chef David Landrigan from Circa 1875 left a big toque to fill in the kitchen of the downtown French restaurant.
“We wish him well,” Jeffrey Downey said of the chef who was there from the first day, 10 years ago when co-owners Downey and Donald Lubowicki decided to develop their authentic French bar into a true brasserie-bistro.
“We didn’t see it coming,” Downey said.
So it goes, especially during this past year of unforeseen life challenges and untoward hardships in the restaurant industry.
Fortunately, an apt heir was already at Circa, and familiar face Ja’Derrick Reed now has executive chef embroidered on his chef’s coat. ....

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After fire, Public Kitchen & Bar reopens while Franklin's starts

NW Gabbey
For SavannahNow.com
The last time anyone ate at The Public Kitchen & Bar was in mid-March, moments before the COVID pandemic hit.
In July, I caught up with Jamie Durrence, managing partner of Daniel Reed Hospitality, whose properties and personnel had endured a summer month of more salt poured into an already raw wound: six restaurants closed due to the pandemic, one of which was destroyed during a night of civic unrest, another consumed in a kitchen fire, another burglarized, and another whose front glass doors were smashed in.
This month, the sun appears to be rising at long last over this collection of eateries with the resurrection of The Public and the grand opening of Franklin’s right next door. ....

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