Savannah Restaurant Week: Kitchen 320

Kitchen 320, The Foodie Feature
Kitchen 320, The Foodie Feature
Kitchen 320, The Foodie Feature
It’s Savannah Restaurant Week, and we stopped by Kitchen 320 for a preview of their menu.
B Historic Hotel is located right off of Montgomery Street and right before Oglethorpe Avenue. Inside is Kitchen 320. The decor is trendy, urban, and high-end, what you typically expect from a boutique hotel in the historic district. The service was exceptional. Everyone was ready to help and the chef greeted us within the first five minutes of sitting down. They serve breakfast, lunch, and dinner with almost everything being made in-house or sourced locally.
Kitchen 320, The Foodie Feature
Chef Will Herrington is the Executive Chef at Kitchen 320, and his passion exudes from his person. He grew up Southern and his dishes reflect that. Of course, they have shrimp and grits aka their Georgia White Shrimp ($17). What you really want are the plates with bacon or pork fat which are plentiful. He collaborates with the most well-known purveyors in the region from Cane Water Farms for produce to Hunter Cattle Farms for his meats, and you really taste the difference.
Kitchen 320, The Foodie Feature

The Apps 

We started off with Tomato & Watermelon Salad with horseradish goat cheese, crystallized mint, and basil blossoms. This was one of those mouth-puckering, brain tingling, and “woo-hoo” inducing dishes that you only experience on occasion. (Or is it just me?) The tomatoes were pickled, the watermelon grilled to perfection, and the goat cheese added that creamy, savory element that had me fighting with my guest over who’d get the last bite!
Kitchen 320, The Foodie Feature
Next were the Golden Scallops with smoked fennel puree, arugula, pickled green garlic, and Cane Water farm radish. Let me start off by saying that while some crave chocolate, I crave anything with garlicky goodness! This dish is making my mouth water to remember. The smoked fennel puree complimented the soft scallops so well. I loved the crunchy bits from the radish and arugula too.
Kitchen 320, The Foodie Feature
This segued into the last appetizer perfectly, Hoe Cakes n’ Field Peas. A classic, uniquely Southern dish or as Chef Will puts it “poor man’s dishes elevated”. Most high falootin’ (“fancy” for my yankees)  restaurants will not be caught with something so simple on their menus. It’s so simple that it was brilliant. Fresh field peas with house-cured bacon and garden garnish. Beautiful and tasty. You get to play and soak up the bacon essence that is left over with your hoe cakes. Picture cornbread flattened into pancakes with a crispy edge. This chef speaks to a country girl’s heart and stomach!
Kitchen 320, The Foodie Feature

Drinks

Now when it comes to drinking, Kitchen 320 has a pro on their hands. Andre is their lead mixologist, and he composed a whole menu of spirits for any and all tastes. We tried out the Noble Jones which had Plantation pineapple rum, Luxardo Maraschino liqueur, and a brûléed pineapple to bite on later. I ordered the Dutch Honey Bee which was so aptly named after the bourbon barrel-aged gin with Savannah Bee Co. honey and sprinkled with bee pollen. A little bird tells me that the Seaport Cannon House Punch was another to come back for.
Kitchen 320, The Foodie Feature
Kitchen 320, The Foodie Feature

Entree

I have a confession to make… I may have forgotten to take a picture of the entree, because… Look, everyone has had that moment where you know you are supposed to take a photo, but your fork magically sinks into the dish once it’s landed in front of you! That’s what happened here. Chef Herrington obliged to let me come into the kitchen (one of the cleanest ones I’ve seen by the way) and watch him build this paella. I walk in to smell the seafood, see the pan full of Hunter Cattle sausage, Georgia white shrimp, fennel, Carolina gold rice, fish fumet, field peas, and smoked Sappelo clams bubbling, and watching him delicately sprinkle edible blossoms over each plate. Ahh, the magic of a chef at work. (You can catch the video on IG or FB). Need I say more?

Dessert

Last, but not least was the Leopold’s Golden Spoon Ice Cream Sundae. This was developed specifically for Kitchen 320. It has a blueberry swirl, candied ginger, Savannah Bee Co Wildflower Honey, blueberry compote, and lemon Chantilly cream. So light and creamy with a punch from the ginger.
Kitchen 320, The Foodie Feature
We were pleasantly surprised when Chef Will popped back up with a gift. As a true Southern gentleman, he made us his homemade cookie crisps and banana jam. He said that this combo reminded him of Dunkaroos as a kid, so he had to make an adult version. He was so spot-on! All I can say is “yum”. No shame… I definitely ate the rest of that jam with a spoon after the cookies were gone!
Where have you eaten for Savannah Restaurant Week? Tag us in your food photos @thefoodiefeaturesavannah!
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