August 16
...serving up your daily dish.
SAVANNAH’S joins Montclair’s list of finger-lickin’ soul fooderies (though we’re still crazy for the barbecued chicken at Sweet Potato & Pecan), with a lounge to boot. For those of us who keep track of the Montclair Monopoly board, this Plofker-owned property is using the liquor license formerly held by the Marlboro Inn.
But, if word puzzles are your pastime, see how many typos you can clock in a minute (not that we Baristas are hyper-critical editors or anything).
But don’t worry Savannah, if your Stuffed Fried Chicken Wings are worth their bones, we’ll surely overlook the “Smothies” and the “Sweat” Potato Pie Cake. (Is it a cake? A pie? A floor wax?)
Looking forward to your arrival.
August 16, 2005 in Comings and Goings | Permalink
Out Door Dinning
Iced Tea's (Iced Tea's what?)
Lemonade's
Did they go to the Orsini School of Grammar or what?
Posted by: Miss Martta | Aug 16, 2005 1:01:27 PM
Wen well this dinnnning establushmint opehen?
www.m-w.com
Posted by: jimmythecreep | Aug 16, 2005 1:06:00 PM
*gets out popcorn*
My favorite was a chinese menu slipped in our front door that read "We Delivery"
I suppose that either means 'free delivery' or 'we deliver'
Posted by: delicious dish | Aug 16, 2005 1:46:21 PM
Sweat Potato Pie=Sweet Potato Pie with a Side of Wasabi
Posted by: Miss Martta | Aug 16, 2005 2:11:21 PM
The menu says the address is 12 Lackawanna Plaza. Surprising choice for Mr. Plofker's liquor license.
Posted by: The Barista | Aug 16, 2005 2:15:09 PM
wouldn't you guess that this is a "parking place" for the license for now?
Posted by: greg | Aug 16, 2005 2:24:06 PM
Cathar:
Many soul food dishes, such as collard greens and black eyed peas are traditionally cooked with pork parts for flavoring.
"All Turkey Based Products" simply means that this restaurant cooks their dishes with turkey parts instead of pork. Turkey products are an increasingly popular option in African American households as more people are beginning to cut back/or give up on eating pork altogether.
If they are serving breakfast as well, I can imagine that it also means that they will be offering turkey bacon/and or sausage options on the menu.
Posted by: tickledpink | Aug 16, 2005 2:35:51 PM
Is the turkey thing due to a convergence of soul food and Islam?
Posted by: htb | Aug 16, 2005 3:03:49 PM
"Is the turkey thing due to a convergence of soul food and Islam?"
-For some, yes. For others, it is either medically necessary or simply a personal choice for a healthier diet.
Posted by: tickledpink | Aug 16, 2005 3:54:09 PM
I knew that dishes like collard greens were traditionally cooked with pork, honest. But does this mean Savannah's doesn't use any pork at all? What, for example, are turkey "chops?" And what animal will the ribs come from? Somehow, "pulled turkey" doesn't sound as scrumptious as pulled pork. If you go into a southern or barbecue restaurant, after all, you've already basically said to hell with cardiologists and told ol' man cholesterol to have his way with you. Drat, is nothing sacred?
Posted by: cathar | Aug 16, 2005 4:12:53 PM
As a numbers geek, I really enjoy:
Montclair, NJ 07000
Would the post office be able to deliver mail? I don't know!?
Posted by: Julsey | Aug 16, 2005 5:11:52 PM
It has been my experience that turkey substitutions only pertain to the side dishes. This has been true for restaurants as well as private homes.
I can't imagine that they don't use any pork at all. There really is no alternative for BBQ ribs (except beef), and no worthy substitution for pulled pork and chopped barbecue. And yes, some things ARE still sacred. My grandma, who does cook her sides with turkey, would never deign to serve a turkey chop in her house- and neither would any other self-respecting yankee with southern roots that I know!
I have had turkey chops, and enjoyed them, but I haven't eaten pork since 1983, so it could be that I'm just be happy that I can have a "chop" at all.
Posted by: tickledpink | Aug 16, 2005 5:20:11 PM
How 'bout them "World Famous Collard Greens" -- from a restaurant that hasn't opened yet??!
Posted by: Irene | Aug 16, 2005 5:47:15 PM
Yes, Pam, I agree...
Collard greens are actually one of the rare foods rhat both taste good and are good for you. Had some in W. Va. and forgot how much I missed them.
And the grits, too.
Posted by: Miss Martta | Aug 16, 2005 8:53:55 PM
Would one of you conisseeyueors please explain to me what the heck pulled pork is? And it doesn't sound scrumptious at all, by the way. It sounds like a pig with a stretched tail
Posted by: walleroo | Aug 16, 2005 10:46:14 PM
It may be culturally insensitive of me personally to enlighten thee, walleroo, but basically it's pork cooked (in various rubs and bastings, my own favorite being SC style in mustard) for a loooonng time.
So long that it can easily be pulled off the bone, hence the name. It's therefore shredded, but ultra-juicy if cooked right, and to subsequently add or not to add assorted varieties of barbecue sauce is the stuff of lifelong warfare among bbq devotees. For a good example of the "wet" style, try the pulled pork at Memphis Pigout in Atlantic Highlands.
Posted by: cathar | Aug 16, 2005 11:36:58 PM
This is not just a "Dinning" establishment. Check out the hours--the liquor license will be put to good use at 2:30 am.
Posted by: grme | Aug 17, 2005 8:11:23 AM
