The Grey in Savannah. Justin Burke/UP

Q: I’m going on a trip to Savannah. Any restaurant recommendations?
Kristen: Check out The Grey. Tables are booked far in advance, but you could likely pop in for bar seating if you go on the early side. Another recommendation from Justin is Back in the Day Bakery. Have a great trip!

Q: What’s one concept you think other cities have but Charlotte doesn’t?
Kristen: A traditional Jewish deli! That’s changing soon, hopefully, as pop-up concept Meshugganah looks to open a brick-and-mortar storefront. With the closure of Sammy’s, there’s nowhere to find a breakfast counter. Justin suggests casual seafood spots, too, like crab shacks — and more independent restaurants that are kid-friendly. Also, a pie shop.

Q:I’m hosting a vegetarian for a cookout and wanted to make a portobello burger, but have no idea how. Do I marinate it or something before grilling? Tips appreciated!
Kristen: To make sure your vegetarian burger is a hit, we reached out to Matt Martin, the executive chef at Freshlist and former chef at Fern. He suggests marinating your portobello for at least 2 to 4 hours, preferably overnight. “What this will do is pull out moisture from the mushroom making it grill faster, and due to less water content in the mushroom, get a good sear,” he says. Below is his recipe for vegan steak sauce. Let your mushrooms marinate overnight, then grill on each side for 3 to 5 minutes as if you’re searing a steak. His last tips: let the mushroom rest, and — if you really want to impress — pre-cut your mushroom before if goes into the bun so that as your guest takes bites, it doesn’t pull the whole mushroom from the bun.

Vegan A1 Sauce
Yields 2 cups

½ cup pulp-free orange juice
½ cup golden raisins
¼ cup tamari (can substitute regular soy sauce)
2 tbsp. dijon mustard
½ orange with peel on
2 tbsp. ketchup
1 tbsp. tomato paste

1. Add ingredients to a saucepan, then stir and bring to a boil. Lower heat, then let simmer for 5 to 10 minutes, stirring frequently.
2. Remove from heat and press contents through a fine mesh strainer.
3. Season to taste with black pepper.

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