There's a new Chef in town and he's here to bring you American Brasserie with a Southern Accent!
There is a new Chef in town! — and he’s here to show off his Bourbon Brined Berkshire Porkchop!
Executive Chef Andrew Wilson has passion for food and for sharing his experiences through every single ingredient.
I got to spend a few hours with Chef Andrew and got a sneak peek behind his Bourbon Brined Berkshire Porkchop, Brussel Sprouts and Local Ground Grits, and let me tell you, his personality shines through his food as if it were a part of his soul!
He refers to his style of food as an “American Brasserie with a Southern Accent” and once experiencing a dish for yourself, I’m afraid you’d have to agree.
The dining area and kitchen are in an open format so that Chef Andrew can share his many stories about his adventures in cuisine and spend time with his guests as they try his many delicious dishes.
Located adjacent to the Perry Lane Hotel in downtown Savannah, his incredible new restaurant called the Emporium Kitchen and Wine Market has been open to the public for only the past few weeks. From fresh fish to wild mushrooms, The Emporium’s Kitchen restaurant showcases locally-sourced, quality menu items that will take your dining experience to the next level. With signature menu items such as Cocquilles St. Jacques, Local Salmon en Papillote, Rabbit Ragout with House-Made Pappardelle, or Fruits de Mer Tower, The Emporium Kitchen is a dining experience that one should not miss.
If you are craving amazing food paired with a little southern charm and hospitality, I highly recommend spending the evening at the Emporium Kitchen and Wine Market and give your compliments to the Chef!