Renowned Chef Joins Cohen's Retreat
More than a year into this new role, Landrigan wants Smith’s diverse enterprise not to be defined by its differentiated spaces. Instead, imagine an aligned tableau that spreads across the establishment’s expanse by way of combining brunch and lunch menus and “refining” some of the dinner offerings that “echo” in the banquet area and vice versa.
“He wants quality in every ingredient, and he’s taking the time and the care to make sure that we are partnering with the right vendors,” said Smith. “It’s making a huge difference in the way the dishes are coming out.”
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Connect Savannah
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