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Inside The Florence, Hugh Acheson's Savannah Restaurant

Hillary Dixler Canavan is Eater's restaurant editor and the author of the publication's debut book, Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters (Abrams, September 2023). Her work focuses on dining trends and the people changing the industry — and scouting the next hot restaurant you need to try on Eater's annual Best New Restaurant list.

[Photos: Stephen Thurston]

Here's a look inside The Florence, chef Hugh Acheson's newest restaurant now open in Savannah. One of the most anticipated openings of the year, The Florence resides in a converted ice factory that has been repurposed into a restaurant and coffee shop. Last week Acheson told Eater about the restaurant: "The idea is relatively simple at its core, it's just to show the similarity and ethos between Southern food and Italian food." Think hand-made pastas like a sweet corn agnolotti, pizzas, wood-fired chicken, and plenty of salumi. The two story restaurant also boasts a large terrace. Go, look:

· All The Florence Coverage on Eater [-E-]
· All Hugh Acheson Coverage on Eater [-E-]
· All Eater Inside Coverage [-E-]