The Grey

109 Martin Luther King Jr Blvd. Savannah, GA 31401 • (912) 662-5999thegreyrestaurant.com

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No. Not the movie with Liam Neeson. And not the two-time Global Advertising Agency of the year. The James Beard nominated restaurant in Savannah built in an old, refurbished Greyhound bus terminal. A spectacular renovation loaded with reclaimed elements that really bring old and new together with masterful skill. My money says the interior designer most likely came from SCAD.

But not to be out-shined by the gleaming art deco fixtures, the service glows just as bright with a waitstaff full of personality, a touch of hipster and a genuine love for the menu as they come armed with great recommendations and some of the most poetic preparation descriptions I’ve ever heard about a dish. And this isn’t just our waitress I’m referring to. I eavesdropped on our neighbor’s waiter and he was every bit as deft. So was the maitre’d who spoke just as lovingly about the restoration.

The cuisine doesn’t disappoint either, although we did get off to a rocky start with a rather thin cocktail menu that managed to strikeout on the one gin cocktail we chose. The wine by the glass fared much better.

The other slacker of the night was the pickled oyster appetizer, which was mostly our fault, because we didn’t listen to the recommendations of our server. They weren’t bad by any stretch, but they were definitely in need of a brighter, citrus element and the crisp they are served with gets soggy fast, which throws the whole intent of textural contrast out the window. So if you order them, pounce or pay.

After that, however, The Grey was pure gold, the first winner being our other starter/middle, the sizzling smoky pig. It’s essentially a cast iron dish filled with pulled pork, then topped with a sunny side egg and spicy-sweet red pepper jam. And the moment you cut into the egg, it oozes all over the pork, mixing with the jam and yowzer is this thing smokin’ indeed. Spicy, sweet and savory all over the place. Which bodes well for you, because they also give you these potato bread hot buns that are like little pillows of pleasure, perfect for sopping up the piggy goodness.

For mains, it was battle for moist supremacy. Both the swordfish tagine and the pork shank (pictured) were as succulent as I’ve ever had. The Moroccan spices of the tagine could’ve stood to be a bit bigger if you ask me, but as we know, I’m hard to please when it comes to the spice. And while the pork shank was fall-off-the-bone moist and the mess o’ greens brought a nice, leafy bitterness to the dish, the Johnny cake was big miss that added zero to the party. But the party definitely needed a starch and my guess is that the former supporting act, the cornbread, was a much better companion.

But speaking of True Companions, to quote one of my favorite Marc Cohn songs, I highly recommend getting a side of the grilled endives with bleu cheese and pecans. It was my favorite thing of the night and an ultimate for all endive kind. It’s plenty amazing on its own, but it went very nicely with the shank, lucky for me.

Ending strong, we chose the Rum Baba for dessert, which is essentially a rum soaked brioche drizzled with simple syrup atop a lily pad of spiced whipped cream and accented with exploding cranberries and chunks of dry brittle chocolate almost of the Mexican variety. And all I can say is, whoa daddy! So damn good. Spicy and sweet, with a wonderfully bright burst of tartness from the cranberries. Such a great ending to a great meal.

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R+D Kitchen

1323 Montana Ave. Santa Monica, CA 90403 • (310) 395-3314 • http://rd-kitchen.com/locations/santamonica

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Don’t hold this against RnD, but it’s actually the sister restaurant to Houston’s. I know. I know. But hear me out, because she’s one hot sis and an awesome plan B should you not be able to get a reservation at you’re A. So awesome, in fact, that this might just become your new plan A, if only they took reservations.

The décor is pretty standard, like a contemporary version of a Bennigan’s, with lots of booth seating, wood paneled walls and an open kitchen. And the wait staff runs a tag team method of service, which actually proves very nice, because there’s always someone around to take care of you, so no need to flag any one down like you’re a castaway on Gilligan’s Island.

The Jack Rabbit was our cocktail of choice for the evening, a tequila and grapefruit combo that was good, but not exactly memorable, hence why I had to ask my friend what the hell the name was again.

For a starter, with resounding praise, I recommend their deviled eggs (pictured) with a heavenly hit of horseradish. But as sinfully good as they were, even better is the Ding’s Crispy Chicken Sandwich, dubbed their best seller and for good reason. It’s an Ultimate, right up there with the one at Son of a Gun, if you ask me, which I assume you are since this is my blog. But beyond the fried chicken, what makes the Ding sing is the wonderfully soft, fresh-baked bread from Bandera, the generous amounts of slaw and the contrast that’s created between all of the crunchy elements and the pillowy goodness of that bun.

The other entrée we tried, the salmon, was also good, but not quite at the same level as the Ding. Served up with a sizable mountain of mashed potatoes and sauteed greens.

Sadly we were so full at this point that we didn’t order dessert. But happily that didn’t matter, because our server wouldn’t hear of it, tapping into her inner Jewish grandmother by bringing us their warm, chocolate chip, oatmeal cookies on the house. Which were hard to resist, because A. they were warm and B. they were free. So that helped a lot. Enough to have me debating between three and four knives. But I lean four because it’s a chain. And for a chain, that’s worth a golf clap right there.

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The Ultimate Grilled Cheese

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Greens – San Francisco, CA

As vegetarian places go, Greens is way up there for me. And a huge part of the reason behind that is this sandwich alone. It is so damn good we bought the cookbook right there on the spot, just so we could replicate it at home. It’s fontina with marinated cremini mushrooms and harissa on a bread that knows how to be the man behind the man.

Beecher’s – New York, NY

Figs, honey and cheese are like the Three Musketeers of deliciousness. And Beecher’s puts them together in proportionate perfection on a raisin walnut bread that only adds to the party. I know it sounds so stupidly simple that you could even make it home, but as I have said more times than you would probably care to hear, simplicity is the root of greatness.

Melts – Armonk, NY

Similar to Beecher’s, this place is a treasure trove of grilled cheese greatness. But once you sift through all of the treasure you will come upon the Hope Diamond of grilled cheeses, The Heat. Made with home pickled jalapenos to get that perfect level of spiciness, cherry peppers, Sriracha and muenster. It will melt your heart, along with your tongue.