In this episode of “Diners, Drive-Ins, and Dives,” Guy Fieri travels to Savannah, Georgia, to explore some extraordinary Southern cuisine. This time, he’s headed to The Garage at Victory North, located on Victory Drive. The restaurant is helmed by Chef Todd Harris, who puts a unique twist on local ingredients to create unforgettable dishes.
A Unique Gastronomic Experience
The Garage at Victory North isn’t your typical restaurant; it’s a place where comfort meets creativity. “You come in, you’re comfortable, you’re having amazing food,” says one satisfied customer. The ambiance is casual, yet the food is anything but ordinary. Chef Todd Harris, who is always going “100 miles an hour,” has crafted a menu that is deeply rooted in Southern flavors while incorporating upscale, eclectic elements.
The Star of the Show: Blue Crab Flatbread
One of the standout dishes at The Garage is the Blue Crab Flatbread. As Guy dives into the process of making this culinary masterpiece, he is impressed by the attention to detail and the use of local ingredients.
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The journey begins with the dough. Chef Todd uses high-gluten bread flour, kosher salt, dry active yeast, olive oil, and water. The dough is left to rest, allowing the yeast to work its magic. “Just let that yeast do its work,” Guy comments.
Next, they move on to the spread that forms the base of the flatbread. This spread is a luxurious blend of cream cheese, mascarpone, lime juice, salt, and fresh blue crab meat. “Just one kiss, I mean just like a wha,” says Guy, mimicking the delicate touch of flavor.
The Unique Ingredients
Chef Todd doesn’t stop there. He adds a vinaigrette made from Old Bay, red wine vinegar, and extra virgin olive oil, giving the dish an extra layer of complexity. But what really sets this dish apart is the fermented corn. Corn is grilled, then fermented in a two-percent salt brine for three days. “I don’t think I’ve ever seen this,” Guy remarks, fascinated by the process.
Assembling the Flatbread
After the dough has proofed, it is portioned out, rolled, and cooked. The crab spread is then added, and the flatbread is baked for about six minutes. Once it’s out of the oven, it’s time to dress it up. Chef Todd tops the flatbread with scallions, dill, cilantro, parsley, Old Bay vinaigrette, fermented corn, and a touch of lime zest.
“This is like shrimp toast gone wild,” Guy exclaims as he watches the final touches being added.
The Verdict
Guy is blown away by the Blue Crab Flatbread. “It’s silky, it’s creamy, it’s salty, it’s funky,” he says, savoring each bite. “You have the caramelization of those cheeses, the herbaceousness of the salad, and then you get these little pops of this funky corn that has so much more depth than I anticipated. Delicious dish.”
One customer echoes these sentiments: “I can taste the fresh crab, then you put all the fresh herbs together, and it’s just an unctuous bite.”