Restaurateurs Billy and Jenn Streck announced that Savannah Sasser has been tapped as the Executive Chef for Hampton + Hudson – a bar and restaurant located in Inman Park. Sasser, a chef and butcher, was formerly with Twain’s Brewpub & Billiards. A Georgia Grown Chef and an active member of the La Dames d’Escoffier International Atlanta Chapter, Chef Sasser has introduced a spring menu, including more vegan options.
“I work towards a kitchen environment that is seasonal and local as much as possible; a place where guests know where their food is coming from is what I strive for,” says Sasser. “Not only did we decide to move in a healthier direction, most of our food is now sourced from local farmers as a way to give back to and support the community. It also allows us to use the freshest ingredients possible.”
The new menu includes: house-made Pasta of the Day; Fresh Market Fish Daily; Cured Salmon Deviled Eggs – house cured salmon, cucumber relish and dill; Bee’s Knees Burger – Brasstown beef burger with H+H smoked pimento cheese, pickled green tomato chutney, H+H bacon cut and cured by Sasser, and a Ratio Bakery sesame bun; Vegan Spring Vegetables and Dumplings – compressed carrots, peas, fiddlehead ferns, and foraged mushrooms; and the vegan fava bean and quinoa burger – curry fried Brussels sprouts, lemon aioli, Pure Abundance cashew cheese, and a sesame seed bun. Sasser introduced a charcuterie selection called the H+H Board, which boasts duck pastrami jerky, sour cherry mustard, chicken liver pate, Vidalia onion compote, smoked pickled vegetables, and H+H cheese straws. New takes on signature offerings like the Charred Octopus, Hampton + Hudson Hot Chicken Biscuit Sliders, and Hangover Fries are also sure to impress. Finally, inspired by fun, childhood comfort food, desserts like the new vegan Banana Pudding, Sasser’s house-made H+H Whoopie Pie, Jess’s Cobbler and homemade ice cream sandwiches that change daily are ideal endings (or beginnings) to any meal.
To compliment the new menu, imbibers can also sip on spring cocktails that play to the season. Additions to the already extensive craft beer, wine and classic cocktail options now include: Exquisite Corpse – Broker’s Gin, Cocchi Americano, lemon, basil, and absinthe; Below Sea Level – George Dickle No. No. 8, pure cane syrup, Peychaud’s Bitters, and 1821 Spicy Creole Bitters; Kentucky Castro – Four Roses Yellow Label, Demerara syrup, lime juice, mint, topped with soda; Fancy Talk – Cathead Honey Suckle Vodka, seasonal fruit syrup, lemon, prosecco; and Like a Glove – Blackwell Rum, lime, ginger shrub, fresh pineapple puree, 1821 Spicy Creole Bitters, float Decanter Bitters; cucumber garnish, and more. With two cocktails always on draft, Hampton + Hudson now has the Ripe and Ready Gin and Tonic and the H&H Old Fashioned. Finally, named after the local neighborhood dog (and regular), Ruby, coffee lovers can enjoy the Ruby White coffee cocktail made with Banjo Cold Brew nitro coffee, cognac crème de cacao, triple sec, cream, and chocolate bitters.
“Savannah is a great addition to our H+H family. She is passionate, creative, talented and shares our sentiment about being community driven. We are so happy to have her as a part of our team, and we can’t wait to see what we can do together,” says Billy Streck.