Trust the Chef: The Delicious Art of Letting Go

By Pamela Jouan

Control. We all pretend we don’t need it—but deep down, we’re all control freaks. From emails and errands to deciding what’s for dinner, our days are one long to-do list of choices. So, when it comes to dining out, the idea of handing the reins to someone else? Terrifying. And yet, that’s exactly what a tasting menu dares you to do: sit back, relax, and trust the chef to lead the way. Sure, you picked the restaurant, so technically that choice was yours—but after that? It’s their show. One beautifully orchestrated meal where you’re along for the ride. The ultimate epicurean trust fall.

Can you handle it? With these choices, we think so.

Repeal 33

At Repeal 33 in Savannah, GA, Chef Greg Garrison’s tasting menu is grounded in passion and sharpened by trial, error, and instinct. Garrison, who previously worked in Michelin-starred restaurants in the Northeast, initially launched a tasting menu at Prohibition in both Charleston and Savannah. But it was at the latter where the concept truly found its legs.

When COVID prompted a pause, Garrison and his partners seized the moment to rebrand their Savannah location and pivot from a bar vibe to a full-fledged restaurant model. The result was Repeal 33—still rooted in vintage aesthetics, but now offering a six-course experience that shifts a couple of times seasonally. “We wanted to do something elevated,” Garrison says, “but still approachable. Something for guests who maybe aren’t as adventurous but still willing to take a shot on a value-driven experience.”

Each course—starting with a version of a potato croquette with caviar and creme fraiche and winding through dishes like a lighter, vegetable-shaved salad, octopus done right, fish, steak, and dessert—reflects Garrison’s philosophy: listen to your diners. “It's not about whether we want to do a foam or a crispy element,” he jokes, reminiscing about fine dining kitchens where the dishes were dictated by the whims of the staff. “It's about what people actually want to eat.”

But there’s subtle theatre, too—beef tartare unveiled in a smoky cloche or broth brewed in a siphon coffee maker. Truffle shavings, caviar bumps, or a carving for two—all tableside. Wine and cocktail pairings are tailored to each table’s preferences, adding a personal touch to the already intimate affair.

The menu changes roughly twice a season, depending on ingredient availability and inspiration. “It’s my vision and I write the menu, but it is still a collaborative effort with the rest of the staff.” Though the kitchen stays busy juggling a la carte and happy hour offerings alongside as many as 25 tasting menus in a night, the commitment never wavers.

A collaborative kitchen culture, a menu that evolves without ego, and a city that’s more receptive than Garrison ever expected. “Last year, our Savannah location grew by another 35 percent,” he says. “Locals are really showing up, and we sell a lot more tasting menus during the week. It shows that what we’re doing is truly resonating here.”

At Repeal 33, the tasting menu isn’t just an indulgence—it’s a gateway to elegant dining made inviting, imaginative, and unmistakably Savannah.

Circa 1886

With a deft hand, Chef Marc Collins delivers not one, but two tasting menu experiences each night for his guests. His reasoning? “Since we often draw couples and small groups looking for a memorable dining experience, I wanted to create an opportunity for guests—especially those dining together—to reconnect and explore a variety of flavors together. Two distinct tasting menus encourage conversation, curiosity, and shared discovery.”

That discovery, Collins say,s is rooted in seasonality, balance, texture, and wine pairing. From there, he gives his guests a little nudge out of their comfort zone—while still offering something familiar. “The goal is to make people pause and think, ‘Does this work?’ and ultimately trust the journey we’ve crafted. We want each course to be both a surprise and a revelation!

Common Restaurant

Inspired by a family trip to Napa, Common Restaurant’s owner, Bee Vaudrin, wanted to bring the spirit of a chef-driven tasting experience to a more relaxed, Southern setting in historic Downtown Savannah. Originally launched for the full-service bar, demand quickly spread throughout the restaurant, quickly becoming available across the entire restaurant and for private events.

Executive Chef Sean Freeman curates each menu with a mix of his personal picks, fan-favorites, and seasonal inspiration. Think: the crave-able Pineapple Situation and Short Rib Ravioli, and inventive, seasonal specials like Crab Rangoon Ravioli—all made even more special thanks to their in-house bakery, Trombone, which handles everything from fresh pasta and breads to desserts.

Guests get to "choose their own adventure”, selecting their starter, entree, and dessert for a highly personal (and flexible) experience. Vaudrin’s personal favorite? The house-made pasta, especially the ravioli, a delicious collaboration between Trombone’s handcrafted dough and the kitchen’s rich, seasonal fillings and sauces.

Chef Freeman and Pastry Chef Chelsea Clarkson collaborate closely—"some might even call it scheming”—ensuring desserts feel like a natural continuation of the savory journey. “The synergy is really felt all the way through our prep and bakery teams, who share some kitchen space, resulting in seamless mutual respect and effort.”

Partnering with local vendors ensures seasonality. “Our tasting menu is a fusion of the timelessness of Lowcountry cuisine, seasonal freshness, and a dedication to hospitality,” says Vaudrin. At Common Restaurant, the tasting menu isn’t just a meal—it’s a celebration of Savannah, seasonality, and the team’s creative collaborations. 

Honeysuckle Rose

There’s a certain kind of energy that defines the tasting menu experience at Honeysuckle Rose—a celebration of hospitality that’s delightfully social, individually tasty, and carefully choreographed. Tucked into a cozy, 32-seat space in Charleston, Honeysuckle Rose feels less like a restaurant and more like an intimate dinner party hosted by friends who also happen to be experts in food, wine, and ambiance. 

Co-owners Kelleanne Jones and Chef Ryan Jones have designed a three-hour tasting experience—meticulously paced at 22 minutes per course—that blends elegance with personality. This isn’t their first foray into the world of tasting menus—they previously helmed a celebrated concept in Connecticut. But from the moment they encountered this space, the pull was undeniable.

The energy at Honeysuckle Rose is carefully curated yet effortlessly relaxed—think Justin Timberlake followed by Kenny Rogers on the playlist, warm hand towels to start the evening, and guests making friends across tables. Even before guests arrive, hospitality takes center stage. Diners are prescreened for everything from food allergies to water preferences—even whether they’re left-handed or right. Substitutions aren’t just allowed; they’re anticipated. “We don’t say no,” says Chef Ryan. “On any given night, we might be running 14 slightly different menus to meet individual needs.”

That thoughtful attention carries through every detail: a wax-stamped menu card greets each guest, and the evening ends with a round of applause for the entire crew—dishwasher included—a parting treat, and sometimes, an invitation to keep the night going. “It’s not unusual for the whole room to head out together after a meal,” says Kelleanne. “From the moment you sit down, you’re welcomed like you’re in our home.”

Chef Ryan and his kitchen team, led by Chef River Hill, deliver a constantly evolving tasting menu, with two to three courses rotating in and out weekly. The structure typically flows from oysters and caviar with Champagne to light crudo, seasonal fish, wild cards like foie gras, then onto the likes of game and wagyu beef, before a sweet, memorable note.

Wine pairings are offered, but the growing star is the non-alcoholic beverage program. Designed by Beverage Director Ty Halliday, the lineup mirrors classic cocktails—think martinis and old fashioneds—with nuance and sophistication, not just sweetness. About 15 percent of diners opt in, and the number is rising.

Throughout the evening, guests are invited into the kitchen, wine glass in hand, to meet the chefs and ask questions—just like they would at a friend’s dinner party. “We want it to feel like something you’ll never forget,” says Kelleanne. Together with Chef Ryan, she’s making that very difficult to do. 

Ma’am Saab

At Ma’am Saab, the Chef’s Tasting Experience is a bold and bright love affair with dishes that speak to regional diversity. Executive Chef Jason Lapp—formerly of Kwei Fei—joined forces with owner Raheel Gauba, a Karachi native, to craft a menu that Gauba says “explores Pakistani tradition through a modern lens.” 

The three-course tasting menu shifts with the seasons and the marketplace, but always delivers an immersive journey through the country’s culinary landscape, which is intertwined with that of its neighbor, India. Think street food reimagined like Samosa Chaat, rich comfort dishes like Butter Paneer, and a “boldly unapologetically spiced” Chicken Karahi. “This menu doesn’t tiptoe around flavor—it amps it up like a hard rock anthem where every spice hits with purpose and attitude.”

For those new to Pakistani cuisine, this is a perfect, high-energy crash course—flavor-packed, approachable, and wildly fun to eat. 

Maya Del Sol Kitchen 

On Saturday nights, the vibe shifts at Maya Del Sol Kitchen when Chef Raul Sanchez rolls out a Chef’s Table Dinner menu at his vibrant Mexican spot. A veteran of tasting menus from his days at R Kitchen, Sanchez keeps non-themed nights firmly rooted in tradition—think dishes inspired by his mother and grandmother. Follow them on social to catch themed menus, announced a month in advance.

R Kitchen

Owner Ross Webb has always redefined hospitality—ditching the traditional restaurant model for a communal, tasting-menu kitchen, first in Downtown Charleston and then with a second location in West Ashley. Now, he’s taking it further, bringing the same intention to the source. For the past five years, Webb has been quietly building R Farm on 60 acres in Bennettsville, SC, where hydroponic produce and pasture-raised chickens are finally thriving. This year, he hopes to supply 100 percent of his restaurants’ produce from the farm and eventually collaborate with other chefs, churches, and veteran groups. 

While he still cooks Tuesday nights in West Ashley, Webb is happy to transition from table to farm. “I am so proud of the team I trained and the community I built. My chefs are so much better than me! Guests come in as strangers and leave like family,” he says. “That’s the magic of a kitchen versus a restaurant setting—everyone is welcome.” 

Sorelle

Chef Nick Dugan’s Chef’s Experience tasting menu at Sorelle is both deeply personal and crowd-pleasing—"a family-style journey through our greatest hits,” many of which have become guest favorites, too. “It’s what I would order,” Dugan says. The progression balances comfort with creativity, like the swordfish piccata, a dish rooted in an early food memory. As a middle school dishwasher at a mom-and-pop Italian restaurant in Upstate New York, Dugan tasted piccata sauce from a pan—and was instantly hooked. That moment, he says, set him on the path to becoming a chef.

The tasting menu evolves intentionally, with about 60 percent staying evergreen while 40 percent changes seasonally. That rhythm gives the team room to perfect each dish while allowing repeat guests to enjoy their favorites while still discovering something new. “Specials also spotlight hyper-seasonal ingredients that appear for just a few days or weeks.”

One highlight each year is the December Feast of the Seven Fishes tasting, a nod to Dugan’s Italian-American roots. “It’s all about celebration, holiday, and family,” he says. Now in its third year, each version offers familiar flavors with fresh twists—an evolving tribute to a beloved tradition that captures the heart of Sorelle’s seasonal storytelling. 

The Italian Boy After Dark

At The Pass, Chef Anthony Marini isn’t just serving sandwiches and selling provisions—he’s throwing a dinner party every night. “The space feels like a rowhome in Northeast Philly, going back to my roots,” he says. “I cook, crack jokes, pour wine—we talk, we laugh. It’s real. It’s personal.”

With just 700 square feet and 12 seats, intimacy isn’t a vibe—it’s the model. “Sure, we’d love to serve more people,” Marini says, “but this size? It’s what gives it that dinner party energy.”

Lately, the vibe’s gotten a boost from monthly guest chef collaborative dinners. “They bring fresh energy, highlight Charleston talent, and keep things a little unpredictable—in the best way,” he says.

Want in? Follow The Italian Boy After Dark on social media for upcoming events and behind-the-scenes videos for a taste of what’s ahead.

The Restaurant at Zero George

At The Restaurant at Zero George, Chef de Cuisine Tyler Chavis orchestrates an eight-course tasting menu that seems to double once you count the sidecars, snacks, and petits fours. Clocking in at around two to two-and-a-half hours, the meal is as much about trust as it is about technique. “Tasting menus ask diners to surrender control,” Chavis says—and he makes sure that surrender feels like a joyride.

The menu flexes with the seasons, sometimes with subtle shifts, sometimes with a full course swap. A few staples remain, but the rest? Ever-changing, ever-intriguing. Chavis anchors every dish in taste—balancing salt, acid, sweet, bitter, and umami. “This foundation of flavor builds familiarity and trust, even as we push creative boundaries.”

The first course—a whimsical parade of bite-sized snacks—is a tone-setter. Think dinner-party playfulness meets haute cuisine precision. “They’re meant to surprise and delight,” Chavis says, “and knock off any pretension right out of the gate.”

Favorite guest reaction? “When something as small as one of the snacks early on makes a big impact. It’s a powerful reminder that attention to detail matters most.” 

The Tasting Room on 9th

At the heart of The Tasting Menu Series is a simple idea: connection. “One table, 12 guests, sharing a meal,” says owner and sommelier Lisa Lee. “The table is the one place people put down their phones and really engage.” Held once a month on a Sunday evening, these intimate dinners are less about spectacle and more about intention. When Robert Kaufman, a Michelin-starred chef from Chicago, wandered into her bar, the missing piece clicked into place. “Luxury isn’t loud—it’s curated,” Lisa explains. Each experience is unrepeatable, with candlelight, florals, and music setting the stage for chef-led storytelling and shared laughter. “That exact dinner, with those exact guests… cannot be replicated.” That’s what makes it so magical.

Wild Common

At Wild Common, Executive Chef Vinson Petrillo delivers a deeply personal experience through a five-course tasting menu that balances precision, creativity, and warmth. Drawing from his time leading the kitchen at McCrady’s Tavern, Petrillo sees the format as “a beautiful opportunity to share pieces of my story with each guest through the dishes we serve.”

The evening begins with a curated lineup of refined small bites, followed by a vegetable-forward course, seafood, the signature bread service, an entrée, and dessert—finished with a delicate petit four. The meal unfolds over 90 minutes to two hours, designed for savoring each moment.

The menu is ever evolving. “Whenever the team is inspired by a new technique or ingredient, something new finds its way onto the menu,” Petrillo explains. At the core is storytelling—his, and that of the entire team, front to back.

Behind the scenes, timing is everything. Executing such a choreographed experience demands precision and intuition. And skill. Petrillo especially values the challenge of transforming vegetables with technical finesse—"a beautifully executed carrot or green bean is incredibly rewarding.”

As for the vibe? It’s warm, intentional, and interactive. “We approach hospitality as if we’re welcoming guests into our own homes,” says Petrillo. His frequent presence in the dining room underscores the restaurant’s commitment to heartfelt, highly personal hospitality.