Mark your calendars! On March 7th, Bohemian Hotel Savannah Riverfront unveils Coastal 15, a captivating coast-to-table dining destination poised to redefine Savannah’s River Street culinary scene. In an exclusive interview, Executive Chef Luke Wolf shares his vision for this exciting new venture.
Get ready to embark on a culinary journey as Chef Wolf blends globally-inspired coastal flavors with a touch of Southern charm. Discover what awaits you at Coastal 15, from the freshest seafood caught off the Georgia coast to locally sourced ingredients prepared with innovative techniques.
Coastal 15, renowned for its laid-back yet sophisticated ambiance, welcomes patrons to immerse themselves in the riverfront setting. With expansive openings, the restaurant captures the refreshing breeze, enhancing the dining experience. Situated prominently on Bay Street, Coastal 15 offers both indoor and outdoor seating options, a vibrant River Street bar, a cozy wine cellar that also serves as an intimate dining venue, regular art and entertainment events, a dynamic seasonal menu, and an open kitchen, embodying the essence of bohemian chic.
The menu is a culinary celebration of coastal favorites from the low country waters, featuring inventive and traditional dishes with a focus on fresh, sustainable seafood, humanely raised meats, and unique dry-aged specialties. Coastal 15 showcases regional specialties like tilefish, grouper, oysters, Georgia White Shrimp, clams, and mussels. In line with the coastal and maritime theme, the beverage menu promises a whimsical journey of sea exploration, presenting unconventional cocktails, creative names, and intricate garnishes.
This exclusive interview with Executive Chef Luke Wolf provides a deeper insight into the inspiration, design, and culinary offerings of Coastal 15.
Q: The menu at Coastal 15 features a variety of coastal favorites from low country waters. Can you discuss your familiarity with and passion for working with fresh, sustainable seafood and other regional specialties mentioned in the menu?
I feel very fortunate that my career as a chef has afforded me the opportunity to work in multiple regions of The United States with each having its own distinct array of local and regional foods to choose from. The Lowcountry is no exception! Since accepting a chef role in Savannah in 2016 I have been the beneficiary of a bounty of fresh sustainable food, flora and fauna alike. Food grown and caught nearby almost always tastes better, and if you’ve ever eaten a fresh GA Shrimp hours out of the water, you would know what I mean – there’s simply no comparison! Also, it feels good to support the surrounding community of farmers and fisherman. At Coastal 15 we will always strive to utilize the freshest local ingredients at our disposal.
Q: Coastal 15 places importance on the art of food with an open kitchen. How do you approach your role in the kitchen and ensure that the presentation and preparation of dishes align with the bohemian style and concept of the restaurant?
The bohemian style of art is one that embraces playful colors, textures, and patterns – a free spirited approach to interior decorating. I can relate to this as a chef and culinary artist. People typically “eat” with their eyes first, making it paramount to put an emphasis on the presentation of our dishes. Coastal 15 will embrace this as we showcase our refined comfort food in a contemporary fashion.
Q: Coastal 15 aims to celebrate regional specialties such as tilefish, grouper, and clams. Share a recipe highlighting your approach to preparing these ingredients, creating a dish that captures the essence of the low country waters simply and deliciously.
The “Low Country Boil” is one of our region’s most sought-after meals. Usually shared with family and friends, it’s a traditional feast that typically includes shrimp, crab, potatoes, corn and sausage. To assemble, each ingredient is added to a well-seasoned pot of boiling water in a very specific progression. If executed properly all the ingredients will be cooked to perfection at the same time. The ingredients are then emptied onto a table, or placed in a large serving vessel, and with the simple addition of butter and herbs, the dish is ready to be enjoyed. This is one of the meals that I was exposed to upon relocating to the south and will certainly take with me wherever I go. It’s always a treat! At Coastal 15 we created a “Low Country Chowder” that seeks to highlight the flavors of the Low Country Boil, with the shrimp and clams being the star of the show! To top it off, we will do all the work for you, so you won’t have to pick and peel the shrimp!
Q: Can you share a must-try recipe highlighting your expertise in working with Georgia White Shrimp, one of the regional specialties at Coastal 15? How do you bring out the flavors in a simple yet delightful way?
To be fully honest, Georgia White Shrimp is so tasty on its own it needs very little highlighting! If you want to experience this local ingredient to its fullest, I recommend ordering the shrimp cocktail, as very little gets in the way of enjoying the ingredient in its simplest form. Some foods just speak for themselves. However, at Coastal 15 we will also be utilizing GA Shrimp simply seared alongside our house made agnolotti, in our low country chowder, and of course bacon wrapped on our shrimp toast.
Q: As the largest riverfront restaurant on Bay Street, Coastal 15 invites guests to celebrate the rich history of the Lowcountry South. Share a dish/recipe inspired by the region’s culinary heritage, providing a delightful taste of tradition for diners.
As aforementioned, our “Low Country Chowder” will certainly highlight the region’s culinary heritage, but some other southern favorites on our dinner menu include our Lobster Hushpuppies with sorghum butter and our Crispy Chicken Skins with Pimento Cheese and Hot Honey. I’ll need to leave the rest of our menu up to the readers’ imagination!
Q: Coastal 15 is committed to seasonal menus. Can you discuss a dish that reflects the seasonality of ingredients, showcasing freshness while aligning with the restaurant’s bohemian style and theme? Additionally, is there anything special you would like to share with diners about this particular seasonal offering?
I was born and raised in Philadelphia, PA, a place where winter is a more defined season. As a chef, winter has always been my favorite season for cooking and while my blood has certainly thinned over the past 8 years living in the south, my desire to cook and eat warm winter foods hasn’t changed a bit! The Chicken and Dumplings dish we have developed for Coastal 15, made with house rolled Ricotta Gnocchi, Sunchokes, and Truffle Gravy is a dish I am really excited about as it embodies all things winter. Consisting of slow braised chicken thighs, local winter carrots, smashed crispy sunchokes, and ricotta gnocchi, all tied together with a black winter truffle gravy, this dish is one that speaks to me and screams cold weather cooking.
Coastal 15
Address: 102 W. Bay St. Savannah, GA
Phone: 912-721-3900
Website: https://www.kesslercollection.com/bohemian-savannah/dining/
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