retrospective: the olde pink house

Suzy and I had been dating for a couple of years, and we decided that we should go to Savannah, GA for our first multi-day getaway. We made reservations at the Marshall House, the city's oldest hotel, dating back to 1861. It has a gorgeous exterior, complete with a wrought iron second-story porch on the front. The authentic 19th-century features (clawfoot tubs, original doors, windows, rails, and moldings) are charming, but this is no fixer-upper. We had all the latest modern amenities. (The hotel is also supposedly haunted, a big selling point for me...not so much for Suzy.)

How relaxing does this look?

But while we were on our trip, we had one of the most amazing meals! We had reservations that evening at The Olde Pink House, which is actually connected to the Planter's Inn (another historic hotel). The building--actually an 18th century mansion--looks like it was painted in Pepto Bismol. And like its color inspiration, it will do wonders for your tummy!

Our table was in what used to be the living room. The restaurant has kept the layout of an old(e) house, which adds great character and makes the restaurant seem very quaint and intimate since there are only a few tables in each room. It was a little weird when I asked the waiter where the bathroom was and he said, "Go out into the foyer, up the main staircase, through the second room to the right." But it didn't matter...the food was unbe-freakin-lievable!

Dead serious: I think our table was the two-top straightaway in front of the window.

We decided to try the Chateau Saint Michelle Merlot with our meal, which ended up being a great choice. It is not expensive at all ($15-20/bottle in most grocery stores), but it is easy to drink and goes with pretty much anything. We started by splitting fried calamari, and I had a wedge salad (my favorite) while Suzy tried the mixed green salad with pecans and goat cheese.

Then came the brilliance from the kitchen. Suzy ordered the bourbon molasses grilled pork tenderloin. It was served in medallions, drizzled with a reduction sauce made from the marinade, along with a sweet potato and collard greens. If you've got a sweet tooth, this is the dish for you! Layers upon layers of buttery and sugary flavors, with just-enough of a slightly bitter/acidic taste from the collards.

I had their signature item: flounder with apricot shallot glaze. Whoever came up with this dish should be awarded an honorary doctorate from SCAD, because it is a work of art! The flounder is served whole (that might freak out some people...it did Suzy), and it's been scored in a diagonal crossing pattern and coated with the apricot shallot sauce. It gets baked first, letting the semi-sweet fruit flavor cook into the fish. Then it gets flash fried to give it a crispy outer layer. And because it's been scored, you get these perfect fork-sized squares of flaky deliciousness every time you take a bite. One of the best fish items I've ever had.

After dinner, we went downstairs to the piano bar to listen to some music before going for an evening walk.

It has been four years since we went there, but even as recently as last night, Suzy and I talked about this meal. It was that good.

By now, you're probably thinking: What the heck does this have to do with faith? Short answer: Nothing...

...But that dinner was delicious enough to make you believe that the Creator of the universe was in that kichen, cooking up another beautiful creation for human beings to enjoy.
(How's that for "meaningful"?)