Thursday, April 6, 2017

Meet Hampton + Hudson’s new Executive Chef Savannah Sasser!

New Executive Chef Savannah Sasser plans on making us drool!
One of my favorite restaurants in ATL 
continues to make moves!

Hey Y’all!
Although I am still regrouping from doing some Cruisin’ For A Brewsin’ in Memphis this past week (see some of my kicking it on my Instagram hashtag #cruisinforabrewsinmemphis), but I couldn’t wait to tell you about one of my favorite restaurants making a serious power move.
My favorite husband and wife restaurant team—Hampton + Hudson’s Billy and Jenn Streck—just signed a super talented executive chef and butcher named Savannah Sasser. She was formerly with Twain’s Brewpub in Decatur, but now is blessing Inman Park’s bustling restaurant scene with her skills. Below is the official press release along with more pics from Caren West PR.
Make sure you check Hampton out! I dig it! They have a dope beer selection, too.

Cheers!
Ale

Hampton + Hudson Announces Savannah Sasser As Executive Chef And Introduces New Menu

New, Chef-Driven Menu Featuring Spring Offerings, Signature Favorites and Seasonal Cocktails is Now Available


Restaurateurs Billy and Jenn Streck are excited to announce that Savannah Sasser has been tapped as the Executive Chef for Hampton + Hudson - a community driven bar and restaurant located in the heart of Inman Park. Formerly with Twain’s Brewpub & Billiards, Sasser, a celebrated chef and butcher, brings a wealth of experience to one of Atlanta’s hottest haunts. A Georgia Crown Chef and an active member of the La Dames d’Escoffier International Atlanta Chapter, Chef Sasser has introduced a spring menu featuring an array of new items, including more vegan options, along with her creative spin on signature favorites.

"I work towards a kitchen environment that is seasonal and local as much as possible; a place where guests know where their food is coming from is what I strive for,” says Sasser.  “Not only did we decide to move in a healthier direction, most of our food is now sourced from local farmers as a way to give back to and support the community. It also allows us to use the freshest ingredients possible.”


With a diverse range of options for all tastes, from sharable starters, salads and daily flatbreads to bountiful entrees and decadent desserts, immediate standouts on the new menu include:  house-made Pasta of the Day; Fresh Market Fish Daily; Cured Salmon Deviled Eggs – house cured salmon, cucumber relish and dill; Bee’s Knees Burger - Brasstown beef burger with H+H smoked pimento cheese, pickled green tomato chutney, H+H bacon cut and cured by Sasser, and a Ratio Bakery sesame bun; Vegan Spring Vegetables and Dumplings - compressed carrots, peas, fiddlehead ferns, and foraged mushrooms; and the vegan fava bean and quinoa burger - curry fried Brussels sprouts, lemon aioli, Pure Abundance cashew cheese, and a sesame seed bun. Charcuterie lovers will delight to see Sasser has introduced the H+H Board, which boasts duck pastrami jerky, sour cherry mustard, chicken liver pate, Vidalia onion compote, smoked pickled vegetables, and H+H cheese straws.  New takes on signature offerings like the Charred Octopus, Hampton + Hudson Hot Chicken Biscuit Sliders, and Hangover Fries are also sure to impress. Finally, inspired by fun, childhood comfort food, desserts like the new vegan Banana Pudding, Sasser’s house-made H+H Whoopie Pie, Jess’s Cobbler and homemade ice cream sandwiches that change daily are ideal endings (or beginnings) to any meal.
To compliment the new menu, imbibers can also sip on spring cocktails that play to the season. Additions to the already extensive craft beer, wine and classic cocktail options now include:  Exquisite Corpse – Broker’s Gin, Cocchi Americano, lemon, basil, and absinthe; Below Sea Level - George Dickle No. No. 8, pure cane syrup, Peychaud’s Bitters, and 1821 Spicy Creole Bitters; Kentucky Castro - Four Roses Yellow Label, Demerara syrup, lime juice, mint, topped with soda; Fancy Talk - Cathead Honey Suckle Vodka, seasonal fruit syrup, lemon, prosecco; and Like a Glove - Blackwell Rum, lime, ginger shrub, fresh pineapple puree, 1821 Spicy Creole Bitters, float Decanter Bitters; cucumber garnish, and more. With two cocktails always on draft, Hampton + Hudson now has the Ripe and Ready Gin and Tonic and the H&H Old Fashioned. Finally, named after the local neighborhood dog (and regular), Ruby, coffee lovers can enjoy the Ruby White coffee cocktail made with Banjo Cold Brew nitro coffee, cognac crème de cacao, triple sec, cream, and chocolate bitters.
"Savannah is a great addition to our H+H family. She is passionate, creative, talented and shares our sentiment about being community driven. We are so happy to have her as a part of our team, and we can’t wait to see what we can do together,” says Billy Streck.

Hampton + Hudson serves lunch, dinner, late night snacks and weekend brunch. The new lunch and dinner is now available. For more information and to see the full menus, visit www.hamptonhudson.com.

About Hampton + Hudson:
Restaurateurs Billy and Jenn Streck opened their first solo concept, Hampton + Hudson, a community driven bar and restaurant, in Inman Park in May of 2016.  Together the two are created a distinct neighborhood bar and restaurant that focuses on the overall experience, redefines how diners look at pub food, and features a well-rounded bar program. The 3,500-square foot space boasts a mezzanine, large, central bar, private dining areas and an intimate outdoor patio.  Hampton + Hudson is located in Inman Park at 299 N. Highland Ave., Unit L, Atlanta, GA 30307. Hours of operation are Monday through Friday from 11 a.m. to 2:30 a.m., Saturday from 10 a.m. to 2:30 a.m. and Sunday 10 a.m. to midnight. For more on Hampton + Hudson, visit www.hamptonandhudson.com. Stay connected on Twitter at @_HamptonHudson and on Instagram at @HamptonHudson and on Facebook at www.facebook.com/hamptonandhudson.
 

No comments:

Post a Comment