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The ribs are back! Savannah’s BBQ reopens after long hiatus

February 10th, 2013 Posted in Arts and Life

By Jessica Sonderegger

LOGAN—In the world of barbecue, serious BBQ artists pride themselves on original recipes and housemade sauces that can satisfy all preferences—smoky, spicy, tangy, sweet. BBQ chefs then complement their “world famous ribs” and smoked meats with only the highest quality corn bread, coleslaw, barbecue baked beans and sweet potato fries.

77099_175317125819872_6070278_nSavannah’s BBQ confronted some non-food challenges in satisfying their dedicated Logan customers when the Providence restaurant had to close in 2011 because of building problems.

Since then, the owners have been working to deliver on their promise that they’ll be back. Without a physical location, they cooked at local events such as Logan’s Summerfest and Cruise-In, keeping the memory of their all-star BBQ specialties fresh, and satisfying Logan’s demand for authentic barbecue.

“We actually gained a huge following crowd on Facebook” during the hiatus, said manager Manda Summers.

After a long-awaited relocation and renovation, Savannah’s BBQ has, indeed come back with a new menu and a new location at 880 S. Main St. Since the reopening in December, the restaurant has been busy.

“We did better that first week than our busiest week over there” in the old Providence restaurant, ” Summers said.

“And with very little advertising,” agreed co-owner Clint Rigby.

“All we had was, ‘We are now open,’ on the door,” Summers said.

So far, feedback via Facebook and Urbanspoon reviews has been positive. Guests says this is the best barbecue they’ve tasted.

In the realm of barbecue there is a differentiation between where and how barbecue is served. Summers explained that the variety offered at Savannah’s “doesn’t necessarily take on one or the other.”

She said restaurant wants to introduce a culture that is considerably unfamiliar with genuine barbecue, to an eclectic variety of sauces and meats. Savannah’s has become something of a destination restaurant among barbecue lovers, saying people have traveled from all over the nation to experience Travis Rigby’s spin on the authentic American favorite, Summers says.

And, to set the record straight, Summers wants customers to know that Savannah’s absolutely does not trim their ribs. It has become a common practice at some restaurants to trim the two or three smallest ribs off the end of a rack, she said, but real BBQ-ers don’t do that.

“Most people, restaurants, franchises cut the ends off,” Summers said, “but we don’t.” Since the December reopening, Savannah’s has started offering live music on weekends, and have recently obtained a liquor license.


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