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Chef Sean Freeman is not just pushing boundaries, he is redefining them; with nearly all dishes made from scratch and a kitchen that feels more like a lab of flavor, Common is chasing Michelin-level recognition in a city steeped in tradition.
Darrel Parker learned the art of barbecue from his father, who smoked meat for over 40 years; at Parker's, he keeps that legacy alive with dishes like lamb burgers, pork chop sandwiches and smoked turkey legs.
Chef Rachel Silvers is changing how we think about soul food; self-taught and driven, she puts a healthier spin on classics with dishes like meatless cabbage and collards, fried whiting and pot roast.
A tight-knit group of Filipino friends opened Narra Tree, Savannah's first Filipino restaurant; their menu is packed with soul, oxtail kare kare and pork sisig carry stories of tradition, resilience and shared dreams.