Food & Drink » Cuisine Feature

Five takeaways: The Florence

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$4 Meatballs?

Aw yeah. Not just any old Italian meatballs, these basil, parmesan and orange-zest-tinged appetizers are tasty without being too heavy or at all greasy, yet substantial enough to justify the price. Split one with your dining partner or grab one apiece, you won't regret it. They're like little meatcakes for your mouth!

Old World Quality

A former light-industrial space, the interior of the Florence is refreshingly unpretentious—indeed, it often gets downright loud and boisterous, especially when there’s a big crowd (which is always). But you’ll notice little touches of high quality all around, from the marble tabletops and bar backsplashes to the cast iron skillets containing your entrees (how much does all that cookware cost, yikes).

Flavor Fave

If you’re a saltaholic or a pepperhead, prepare to be disappointed. While so many chefs today opt to overpower food with heavy spices, the food at the Florence represents a subtle marriage of flavors. That way, each ingredient's true nature can come out and play. The Florence's small but well-curated menu offers a wide range of Italian-inspired entrees, from Sicilian Fisherman's Stew to gourmet wood-fired pizzas. For a rare and special Italian treat, go for the Ricotta Cavetelli, scrumptious dumplings of ricotta cheese with roasted pork shoulder, flavored with crispy kale strips.

Bar Flies

Whether it's upstairs at the rooftop bar or at the downstairs bar in the main dining room, bartenders at the Florence are pleasant and attentive. Specialty cocktails include The Florence Cup, an Italianate version of the summer standby Pimm's Cup using Amaro Montenegro. Beers on tap include Georgia craft beers and rotating Italian brews. And the wine list? Like the food menu, curated with care and as well as a sense of fun.

In Closing

Save room for a final course, including—no surprise at a great Italian place—what is possibly the best cup of espresso in Savannah. There's blackberry panna cotta and cannolis, si, but we'll leave you with these four words: OLIVE OIL POUND CAKE.

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