Pican

Does the “revitalization” of a city always have to include $25 fried chicken?

Uptown, baby. Uptown. Walk inside Pican and you see modern sturdy glamour and your grandmother’s house in Savannah. They have a pretty slick bar and a nice cocktail book. I had a mini mint julep and made eye contact with people as I drank it.

Our waitress was a certified hustler. Every recommendation she made, everything Pican does well apparently was also the most expensive thing in its place on the menu. She was cute, though, and not annoying so I tipped her $20 on $87.

The smoked gouda mac and cheese was good like mac and cheese always is but too rich. 2 bites was plenty. The collard greens looked and tasted like they had been taking a ham hock bath for the past 20 hours. The jalapeno corn bread was flaky and firm and spicy and buttery. I didn’t get the grilled pork chop b/c it came with pork belly and I think it’s time restaurants took a step back from pork belly. The seared flounder with clams, chorizo, toasted hominy and pickled radish in a light fishstock broth was a plate of good. The black-eyed pea cakes were creative and complex.

The fried chicken was good, too. In no way worth $25 but good.