“The two philosophies met really well,” echoed Jerry Slater.
As construction on the space nears completion for an anticipated opening the first week of May, Sasser is working to finalize the food menu.
“It’s very French-esque,” she said. “Gougeres with crème fraiche and caviar, scallops, crudo, pasta and sausages – you’ll see all of that.”
Sasser called her tenure at Hampton + Hudson “a good experience” and noted that the position challenged her creativity. “I’ve had to push my boundaries,” she said.
“She brought a different perspective to Hampton + Hudson that we will continue,” said co-owner Billy Streck, citing as examples the food-related events as well as healthy food options that Sasser added to the menu. He called Sasser’s move to the Expat “a great opportunity” for her. “This is right up her alley. I think she will do really well out there.”
Streck expects to make a decision regarding Sasser’s replacement in the next week.
Savannah Sasser leaving Twain’s Brewpub & Billiards as executive chef
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