Southern classics with a sophisticated modern flair.
Bringing the tastes of the Lowcountry into the modern world, a.Lure has curated a menu featuring classic Southern traditions with a modern twist. Executive Chef Bryce Knott, who began his culinary career as a dishwasher in high school, orders all of his ingredients locally, sourcing his seafood from within 100 miles of the restaurant. Each week, Chef Bryce brings a new fish from the market and features it on the menu as the local whole fish, giving his culinary crew a creative outlet to show their prowess and experiment with new flavors. But it’s their pan-seared grouper with blue crabmeat cream sauce that best represents the Lowcountry — featuring hoppin john made with Carolina gold rice and a Benne seed wafer, both of which were brought over during the slave trade and have been staples of Southern cuisine for generations. Chef Bryce prides himself on fostering a strong camaraderie in his kitchen, leading a staff of professionals dedicated to creating high-quality Southern dishes that push the envelope on what it means to be from the Lowcountry.
912-233-2111 • aluresavannah.com • 309 West Congress Street, Savannah, GA