Thrive A Carry Out Café in Savannah
Savannah, GA. Café Serves Locavore Fruit, Veggies and Cheese
Feb 28, 2009
Owner Wendy Armstrong's goal is to spotlight local products and produce on her shelves and in her cooking so hungry diners receive an authentic taste of true Southern comfort.
"Savannah was ready for a place that utilized the local resources," says Armstrong. "And eco friendly too," she adds, a nod to the to-go containers made from recycled materials and themselves recyclable.
On the Way to Tybee Island
Located on Marsh Island, halfway between Savannah proper and Tybee Island, Armstrong, after years of serving as a personal chef aboard private yachts, decided to return to her southern roots and open shop in the late fall of '08.
"It's not easy running a small business with a new concept," she admits. That said, judging from the ten-deep crowd in line on a recent weekday near lunchtime, Armstrong and her friendly staff have nothing to worry about.
Home Grown Staples
The first thing that stands out is the fresh produce near the front door. Armstrong takes pride in the fact that the fruit, veggies and herbs all come from local farmers, "and it is all organic."
Take a quick tour of a few nearby shelves with pantry staples and it is evident that she's made an effort to source dry goods from local low-country resources. Savannah Bee Company's Honey House wild, raw honeys are for sale along with grains, beans and handcrafted artisan Georgia cheeses.
The Cooking Shines
The deli, however, is where everything comes together. Armstrong has a tightly edited line of perennials and daily specials, all of which offer diners a taste of local goodness. Steamed wild Georgia shrimp and crab cakes provide a succulent taste of the area's fresh fish, while free range chicken dazzles either roasted, or in Thrive's signature chicken salad, studded with local grapes, almonds and dried cranberries.
Though heat is often the mainstay of Georgia weather, Armstrong makes the most of cool days by turning local squash into a spicy pumpkin soup. The soup hits a warming and fragrant note, striking a balance between the sweetness of the pumpkin and a velvety spice blend that is assertive, yet pleasantly subtle on the palate.
Vegan and Vegetarian Options
A good selection of creative sandwiches are available as are several vegan options-go for the insalata di farro, an ancient Roman grain that's toasty in flavor and combined with local cherry tomatoes and cucumbers-as are traditional vegetarian favorites such as lasagna and spinach quiche.
How Sweet It Is!
It would be a mistake not to sample what clearly is a labor of love for Thrive: dessert. "Our cookies, brownies, cupcakes and pies are all homemade," says Armstrong. Though each of the selections is truly as good as it looks, a surprising standout is the lemon poppyseed almond cookies sweetened with agave nectar. Clearly in Armstrong's kitchen, being vegan does not mean settling.
Thrive is great for visitors en route to nearby Tybee island, daytrippers in and out of Savannah who want to pop in for a bite to go, or boaters who want a great boxed lunch. Want to eat in? That's no problem. Thrive has several bar-height tables and chairs where guests can sit, linger and enjoy a place where food is both a matter of delicious nourishment and sensible sustainability.
References: Interviews conducted by the author, and www.thriveacarryoutcafe.com
 |
