Rubbed's Menu Turns Out 'Big Hits'; SavannahBlue Is Becoming 'Hot Spot in Record Time'

—€” Molly Abraham visits downtown's new SavannahBlue: "Watching the trains go by through big windows gives an urban feel to SavannahBlue, which takes its inspiration from the deep South and adds a sophisticated spin in both décor and menu," the critic writes. Chef Christopher McClendon "has a subtle touch with the fare." The "convivial" atmosphere is an ideal setting for the restaurant's sharable dishes and appetizers. "Service is both caring and professional, and adds to what is a very good experience." Three stars. [Detroit News]

— Serena Maria Daniels puts the revamped Rubbed menu to the test: "The constantly changing menu is consistent in turning out big hits," she reports. Rubbed's signature charcuterie is "rich in smokiness and spice" and on the chef's board is "paired with a menagerie of sweet, salty, and spicy treats. Fresh tasting cantaloupe pairs with the prosciutto, while an earthy, six-month-old Manchego and an aromatic Fontina cut the saltiness of the meats." Mains come in limited supply and run the risk of running out, she writes. The sous-vide dry-aged Wagyu New York strip was "melt-in-your-mouth tender on the inside, nice and charred on the outside." Staff were "friendly and eager to please, though at times they did not seem to know the menu (probably because it changes often)." [Metro Times]