Our 1st night took us to A.Lure here in the Southern food capital of Savannah.
We were not sure if the name was allure or whether it was a. lure which meant it was a seafood restaurant as in a fishing lure, which proved to be the correct explanation.
What seemed like a teeny restaurant with 12 to 15 tables with about 4 or 5 high tops in the middle actually had a large back room as well with much local art on brick walls.
Our server Curtis came over with a big smile and explained a lot of the menu to us as we sat and looked at it for a while and chatted with the folks at the next table who told us their food was fabulous.
Will and I ordered blood orange martinis made from Ghost Coast vodka, Stirrings triple sec and blood orange puree with hibiscus bitters, lime cordial and hibiscus flowers..Yum, But alas the martini glass was not filled very full.
Curtis convinced us that the braised rabbit open faced ravioli with a rabbit-bacon syrup, butternut squash, spinac,h mushrooms and rosemary and thyme cream was something that people came from hundreds of miles away for. Indeed it was a delicious rich and filling dish but I can't say I would come back for it over and over.
We ordered a bottle of Square Plumb and Level Cabernet Sauvignon and Cabernet Franc blend 2015 from Dry Creek, California which was fruit forward and delicious with everything we ate, so much so that we ordered a second bottle and took the remains home with us as Savannah allows you to walk down the street with open bottles and drinks!!
Delicious focaccia and buttermilk biscuits arrived with a raspberry pineapple and rose water jam, And Sam had to ask for extra focaccia.
For main courses Will had the Smoked Duck Breast with Georgia gold barbeque sauce, duck confit baked beans, pickled mustard and cole slaw. The beans sadly came cold and had to be sent back for a warm up while the duck came on the extremely rare side which caused will to leave a number of pieces on the plate, as there was plenty but he didn't want to be bothered asking for them to cook the rest, as there was more than enough. Samuel ordered a dish called Peas and Carrots which was a wild mushroom risotto with peas and carrots and a carrot ginger reduction, which he gobbled up. My meat loaf made with Smith brothers ground filet mignon, and foie gras and truffle-Madeira demi-glace had a dapple of cauliflower puree and what were called blue cheese fingerling fries although the cheese was very mild. The green bean casserole on the side was a big hit.
Desserts sounded 20 times better than they actually were as the mint chocolate chip creme brulee came out chilled and the brulee was not crunchy at all. Bourbon chocolate pecan pie with butter pecan ice cream in bourbon caramel was delicious but the crust would have failed any test.
The service here was winning and the setting is beautiful but it seemed that Curtis really hyped up everything so much more than it was and we really had a nice time but didn't enjoy every bite.
