east end provisions

THE Gaslight Group welcomed their newest brainchild, East End Provisions Neighborhood Kitchen & Bar, to the Savannah food scene earlier this month.

Owners Brian and Jennifer Huskey opened their fifth restaurant, this one on the east end of Broughton Street in the historic reclaimed building of the former Juarez Mexican Restaurant.

The 5 Spot, B Matthew’s, Blowin’ Smoke and Abe’s on Lincoln all have intentional branding, according to Adrienne Ritchey, General Manager of East End Provisions.

East End Provisions now has its own place in the restaurant collection, offering a more sophisticated appeal.

“East End is not aiming to be pretentious or unapproachable, but seeking to give a little more thoughtful and elevated cuisine as well as dining experience to our guests,” says Ritchey.

Given its residential location downtown, this is truly a “place for locals to come and feel comfortable. The price points are focused on repeat customers,” assures Ritchey.

The Gaslight Group was even able to procure the former Southern Motors’ parking lot across the street. This way, locals who are not in walking distance can pop in and out without hunting for parking.

The space boasts a full transformation, with neutral textures and tones that contribute to the upscale yet laidback atmosphere. The horseshoe bar in the front entryway hails patrons off the streets, seen from oversized windows scaling the facade.

An intimate dining room with camel leather seating, tufted high-back velvet banquettes and exposed brick walls make for an elegant dining ambience.

Downstairs, Lot 33 is a Prohibition-esque bar that awaits those who seek a brisk cocktail and lounging experience.

Its brick laden floors and walls along with bourbon barrels, wooden high-tops and sleek sectional generate a speakeasy vibe.

While classic cocktails set the tone, East End Provisions provides a farm-to-table experience with their newly established lunch and dinner menus.

Executive Chef Dan Milner and his loyal counterpart, Sous Chef German Ruiz, helm East End’s kitchen.

The focus of East End’s cuisine is fresh, quality and seasonal fare. Milner describes the menu as “eclectic.”

“The food is farm-to-table and as regionally sourced as possible,” Milner says.

Milner and Ruiz are inspired by their heritage and experiences, developing dishes that range from Italian, Peruvian, Asian, and French origins.

Milner, an Ohio native, grew up seeking a passion that “captured him.”

“I have always loved to cook since 3 or 4, so I went to culinary school. It captured me. I realized I made a good choice.”

After graduating from the Le Cordon Bleu Institute of Culinary Arts in Pittsburgh, Milner came to Savannah for an externship at The Westin.

Ruiz, on the other hand, developed a passion for food given his artistic abilities. He spent a few years in Savannah, helping open Naan Appetit in Pooler and serving as a sous chef at Cohen’s Retreat.

About a year ago, the two met while working at Vic’s on the River and bonded.

“It was our passion for food and respect for food. We have a similar skillset. We knew that someday we would run a place together,” says Milner.

With that, the partners in crime recruited their most devoted former colleagues and formed the East End kitchen family.

Milner beams, “It’s a lot of fun in my kitchen. But when it’s time to work, you gotta work. [The kitchen staff] are inspired, fresh, bright-eyed and want to learn.”

The newfangled menu is allocated into sections for sharing, salads, flatbreads, sides and entrees.

For a communal snack, nosh on East End Chicken Wings, sourced from Springer Mountain Farms. The wings are brined, dry rubbed and charred over a wood-burning fire. Don’t forget to dunk them into homemade roasted garlic ranch.