Nori dusted local tuna, one of many outstanding seafood dishes at a.lure. — Photo courtesy of a.lure
Low Country cuisine gets a contemporary twist at a.lure, one of the Historic District’s newest restaurants. Restaurateur Daniel Berman, who first tested the waters with popular Midtown eatery Kasey’s Gourmet Grille, utilizes locally sourced ingredients to create a menu driven by the farm-to-fork concept.
A.lure’s cuisine, prepared by award-winning executive chef Charles Zeran, is fresh and innovative while staying true to the restaurant’s Low Country approach. The appetizer menu features a number of small, Southern-inspired bites such as Savannah clams, a delightful dish with pork belly, braised leeks and white wine. Local shrimp and Georgia smoked sausage are the standout ingredients in the Low Country Boil, an inventive spin on the classic dish that also incorporates a crab cake, fingerling potatoes, collard greens, sweet corn soufflé and Old Bay hollandaise. Even the dessert menu puts an original twist on Southern classics, with tempting offerings including chocolate sweet potato mousse and white chocolate key lime cheesecake.
But it’s not just the food that has locals flocking to the West Congress Street eatery. A.lure’s ambiance is sleek, yet classic, integrating historical architectural details and modern touches. The former site of Bistro Savannah–a restaurant that Berman coincidentally managed many years ago–has been transformed into a space that is at once spacious and intimate. Whether you enjoy a drink and light meal at a.lure’s sleek bar or a full-blown meal in the restaurant, you’re guaranteed a superb Savannah dining experience.
