EAST END PROVISIONS, THE FORMER DRUG
STORE TURNED RESTAURANT SPECIALIZED
IN LOCALLY SOURCED FOODS.
it was a task worth undertaking in creating a
menu built on quality. Fortunately, a friend
of Beeco’s mentioned Hunter Cattle Co. to
Beeco, and now Moon River not only uses
their ground beef in their famed burgers,
they’ve also come full circle.
“Being a brewpub, bratwurst is a natural
for us. They actually make a bratwurst now
using our beer,” he said.
ALLIGATOR SOUL
912-232-7899 • ALLIGATORSOUL.COM
Savannah-area farms have been part of
Alligator Soul’s DNA for the last eight years,
and Executive Chef Stephen McLain is
Above left: Russo carefully filets a flounder for packaging.
proud sign
of the
network
of of
farmers
who supply
Above right: Russo's famous
Here:
Inside
Russo's
his kitchen. Almost any pork item on his
menu came from Savannah River Farms
(along with some chicken and beef ), while
his vegetables come in from an array of lo-
cals farmers: winter greens from collards to
kale from Canewater Farms; herbs and salad
greens from Kachina Farms; staples from
potatoes to onions from Joseph Field Farms
on St. John’s Island.
“We work together menu by menu,”
McLain said of his local sources. “It’s a labor
of love.”
EAST END PROVISIONS
912-335-5522 • EASTENDSAVANNAH.COM
CHEF STEPHEN AT ALLIGATOR SOUL IN SAVANNAH, GEORGIA.
today they offer fresh eggs as well as some seriously
prize-winning pork.
Restaurants, especially, have grown to embrace
the farm-to-table movement. Here are a few where
you can sample some of the area’s great local prod-
ucts.
142
S OUT H MAGA ZI NE.C OM
MOON RIVER
912.447.0943 • MOONRIVERBREWING.COM
“Whenever we can, we like to do stuff locally and
offer food that’s raised organically,” said Moon River
Brewing Company Owner Gene Beeco. “In this part
of the world, it’s a little bit more difficult to do.” But
The menu at East End Provisions reflects
their dedication to sourcing from area farms.
The East End wings proudly proclaim their
pedigree from Springer Mountain Farms.
The Entelman burger blends beef and bris-
ket from Savannah River Farms, and their
famed Bahn Mi just wouldn’t be the same
without Hunter Cattle Co. pork tenderloin.
In fact, when opening up East End Provi-
sions, Chef Dan Miller tested Hunter Cattle’s
pork tenderloin against two other vendors.
When it won hands down, he decided to up
the stakes. “We were so impressed with it,
we cooked it well done and put it up against a
medium and it was still more juicy and more
flavorful than the medium one.”