James Beard–nominated chef Jacques Larson, famed for Charleston’s The Obstinate Daughter and Wild Olive, will bring a new dining concept to Savannah next year.
Lester’s will occupy the basement of the new boutique hotel, The Douglas, and will include outdoor seating. Construction at 18 East Oglethorpe Ave. is underway to add more guest rooms and the full-service restaurant, according to Eater Carolinas.
“The space is very small. And, on top of that, there’s no hood system over there so we really had to think of what we could do. For me, it was a no-brainer to do an oyster bar,” Larson told the outlet.
An official menu is still in the works, however, it is likely to lean French with small plates like terrines and pates—dishes made from meat, seafood or vegetables. Terrines are loaf-shaped, often layered or molded and served hot or cold in slices. Pates are ground, seasoned and usually spreadable, often served on bread or crackers.
Lester’s will feature local white shrimp, oysters, sardines and smoked salmon, and will serve lunch and dinner seven days a week.
What Now Charleston reached out to the team. This article may be updated.
