By Savannah’s Restaurant
HQ 39 | SUMMER 2000
Located at 1208 Sixth Ave., Savannah’’ was once a townhouse of an era past. When owner Ava Bostic saw the “for sale” sign on the property, she had already been searching for about a year and a half for the perfect spot to create her dream — a place where people could have a special dining experience. She immediately began negotiations that resulted in Savannah’s opening only 60 days later. Bostic is emphatic about the enthusiasm and hard work of her family and friends in beginning the venture.
“It was a group effort. I could not have done it without them. Mother (Ruth Gibson) was very supportive from the start.” Mrs. Gibson helped with decorating and in other matters with her own expertise as a former restaurant owner.
“John Coyner (the chef) was everywhere, doing everything during the preopening days. A very good friend of mine who is a local attorney chose the wine list which is one of the best in the area. My son, Rusty, became a dishwasher, and my youngest daughter, Rachel, became a waitress.” Bostic is justly proud and appreciative of her family and friends. “Absolutely every friend contributed.”
But what about the intriguing name that seems so right? “My oldest daughter Kate, who was
just married, had recently moved to Savannah, Ga. I had a list of names for the restaurant, but that seemed to be the right one. If you look inside ‘Savannah,’ you’ll find the letters to my name.”
Looking at Savannah’s is easy. The front entrance is warmed by stained glass and the fireplace flames of the foyer. Three dining areas flow into each other to provide intimacy without isolation.
The decor of understated elegance sets the southern atmosphere. Color schemes of teal, beiges and pinks blend beautifully with carved woodwork. The effect produces the best of the late 19th Century. Lovers of old window glass will enjoy gazing through the “wavy” illusions of pronounced panes that are genuine hand-blown glass and not machine produced.
When the eyes have feasted, it’s time for the taste buds. Chef John Coyner, a graduate of the prestigious Culinary Institute of America, is described by Bostic as “a truly creative Renaissance man.” Coyner will be stepping down as executive chef, but will continue to be a consulting chef while he attends the MU medical school in the fall. The new executive chef will be Mike Bowen, a native of Parkersburg, W.Va., who has been working under Coyner at Savannah’s for three years. Also in the kitchen is pastry chef Shelly Jarrell, a Marshall alumnus with a degree in Food Service Management.
At reasonable prices the menu selections are best described as eased cosmopolitan served with southern attitude and flair. The following recipe was a joint creation of Coyner and Bowen.
Savannah’s Grilled Vegetable Napoleon with Goat Cheese & Smoked Salmon Mousse.
Grilled Vegetable Napoleon Salmon Mousse preparation
With a mixer, blend:
2 oz. smoked salmon
4 oz. cream cheese
Salt and pepper to taste
Fold into mousse mixture:
1 tablespoon capers
1 tablespoon diced red onion
1 tablespoon diced green bell pepper 1/4 teaspoon dill (dried or fresh)
Vegetable preparation
1 red pepper
1 yellow pepper
1 medium zucchini
1 clove minced garlic
4 oz. goat cheese
1 medium eggplant
Grill peppers until black on all sides. Place peppers in a bag or container with a lid for approximately 10 minutes. Rinse peppers with cold water and clean off all of the black skin. Cut into quarters and remove seeds.
Cut zucchini and eggplant into long 1/4-inch-thick strips and then cut strips in half. Salt eggplant and let it rest for five minutes and then rinse to remove the bitterness. Brush eggplant and zucchini with olive oil and minced garlic. Grill both sides until lightly browned.
Construction (Use oven-proof skillet or baking sheet)
Make small squares layering the vegetables on top of each other. Start with the eggplant, yellow pepper, zucchini, then red pepper filled with salmon mousse. Top with 1 oz. of the goat cheese. (Add small slice of smoked salmon if desired.) Repeat layers again ending with the goat cheese on top. Place into a preheated 350 degree oven for five to seven minutes until the cheese is melted. Serve drizzled with basil oil.
*Create basil oil by blending small amount olive oil and fresh basil in blender.
