SAVANNAH, Ga. () – Keeping it fresh and fun are two things that are at the top of the to-do list for The Fitzroy in downtown Savannah. Located just a few steps off Bay Street, this gastropub and its chef are working hard to make something special out of the best ingredients southeast Georgia has to offer.

sat down with Daniel Rinehart, the Executive Chef at the Fitzroy. Rinehart is originally from California but moved east with his wife a few years ago when they decided Georgia seemed like an easier place to live than Los Angeles.

Rinehart spent the past few years working at the Sea Island Resort on St. Simons Island. The chef says it was the independent restaurant scene in Savannah that drew him here:

“The staff is like a small family and there’s just a lot of creativity to be had. You’re kind of part of a community as far as other restaurants, your vendors and your staff. It’s just a nice feeling and I am really happy to be here.”

According to Rinehart, local is so key to him because it ensures a consistent level of quality. It gives you the best chance at making your food as fresh and delicious as possible. He also says it allows for the ability to narrow in on what should go on the menu:

“Sometimes it helps to start with the product itself instead of choosing what I want to cook. I will see what is at peak season, what looks the best right now and then you go from there.”

We asked the chef what his recommended items would be for those planning on coming in. First would be starting with some Georgia shrimp with chili garlic butter. Next would be a nice beet salad with ricotta, lemon juice and olive oil. Then finish it all off with the flounder entree featuring South Carolina asparagus and peas.

The Fitzroy is a place for all. Whether you are looking for a quick cocktail and snack or an amazing sit-down meal. Rinehart and his staff are committed to making sure your experience is amazing and one of a kind. Both of the dining options are also available on the restaurant’s rooftop deck.

To view the full drink and dinner menu, click here.

Tip from the chef: When I asked the chef if he could teach me how to cook, Rinehart had this to say,

” I could give you some pointers. Salt, butter and lemon juice. Home cooks don’t use enough acidity, they don’t make their food vibrant and bright. Always have fresh lemons next to your thing of salt when you’re cooking.”