Prohibition to open Savannah location

Little sis is growing up


Expect to see more jarred veggies at the new Prohibition. - JONATHAN BONCEK
  • Jonathan Boncek
  • Expect to see more jarred veggies at the new Prohibition.
Prohibition owner James Walsh knows a good thing when he sees one — and he sees Savannah's emerging food and bev scene as a damn good thing. That's why he and the Prohibition crew are heading south, opening a new spot on Martin Luther King Blvd., Savannah, in the next three-four months. Prohibition Part II will keep the same concept, food, and cocktails, all in a bigger space, with a kitchen three times the size of King Street's Prohibition. 

"Interestingly enough, the place we took over was an Irish restaurant," says Walsh, an Irishman himself. He says that he and his business partners, also Ireland natives, were attracted to Savannah's rich Irish history, but it's the city's emerging foodie scene that really drew them in. "Savannah isn't typically known for their food and bev scene," says Walsh. "It's not like Charleston." But he says that in the past year things have started heating up in Savannah, in big part thanks to The Florence and The Grey.

A nominee for Bon Appetit's best new restaurant last year, The Grey is located inside of an old Greyhound Station. Chef Mashama Bailey, who once worked at NYC's Prune, is whipping up Lowcountry fare with an international twist. All of this is to say, Savannah is home to a burgeoning food scene — and Charleston restaurateurs want in.
Chef Greg Garrison took over Prohibition's kitchen last summer. - PROHIBITION
  • Prohibition
  • Chef Greg Garrison took over Prohibition's kitchen last summer.

"We'll be a big fish in a smaller pond," says Walsh, who says that he now counts The Grey's owners as good friends. That pond is growing every day, with Rue de Jean recently joining the Savannah scene. Word on the street is that other Charleston chefs are peeking around in Charleston's sister city too. 

While Prohibition will maintain a similar food and drink menu, the design itself will be more "progressive," with the help of designer Benjamin Kay. Check his stuff out here. Chef Greg Garrison, who Walsh has brought on as a business partner for the second location, will have more freedom in the kitchen. Walsh promises a large cured meat selection, adding that Garrison will also be doing a lot of jarring and even cheese-making. 

Stay tuned for updates on the new spot.

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