SpeCial meNuS all day long
Georgia on my mind
Peter Karpinski is co-founder/COO of Denver-based Sage Restaurant Group, which
operates restaurants that function as independent establishments within hotels. These
venues cater to the neighboring communities and hotel guests, a win-win for the hotel
and the restaurant. For the restaurant, there’s a ready-made clientele of hotel guests who
often arrive or depart at nontraditional hours, and for the hotel, a restaurant that provides
an overall dining experience not ordinarily found in traditional hotel restaurants.
Karpinski subscribes to the concept of the third space—at its simplest, where
one spends time other than at work or at home. “We are trying to create third-place
spaces,” he says. “There is a whole generation of a more-flexible workforce who
are available during the day and who may want to come and sit with their laptops.
We want people to treat it like it’s their own.
“Our first step in opening a restaurant is to go into the community and look into its DNA—how
does it tick? What is the environment? Its ethos? All the spaces we create are different, adapted to
Sage Restaurant Group’s newest establishment is The Emporium Kitchen & Wine Market at
Perry Lane Hotel in the heart of Savannah, Georgia’s, historic district. Executive chef Andrew
Wilson and general manager Doug Snyder are in charge of the back of the house and the front of
the house, respectively.
“In the early morning, we see a lot of business people stopping in for coffee and pastries, while
Down in the valley
later, hotel guests join us for a la carte breakfast,” Snyder says. “Lunch is a great mix of hotel
guests, tourists and local residents, and in the evening, it can range from locals getting together for
a glass of wine and charcuterie to a sit-down, more-formal dinner.”
Daily “supper” specials include duck cassoulet, bouillabaisse, hunter’s chicken and Georgia
The food-centric city of Hudson-—located in New York’s Hudson River Valley with its
resurgence in farms offering specialty produce and grass-fed meat and poultry—is attracting chefs
from New York and other urban areas. John Carr, who served as executive chef at New York’s
Sfoglia and Eli’s Table, and Jeffrey Gimmel, owner of Swoon Kitchenbar in Hudson, recently took
over Cafe Le Perche.
“All-day dining creates a new solution to competition and costs,” Carr says, pointing out
that it makes sense to utilize real estate as much as possible and not limit its income-generating
possibilities just to the evening. “Consumers have changing tastes. In an all-day establishment,
customers can eat when they want and get the same quality food that they would get at a more-
formal dinner, usually at a less-expensive price point.”
Hudson, a small city of fewer than six thousand, has a surprisingly varied population. There
are second-home weekenders, mostly from New York; empty-nesters wishing to remain in a rural
environment yet wanting accessible and walkable food/retail establishments; longtime established
residents; and a growing number of tourists, many of whom arrive by train at the station at the foot
of Hudson’s main street.
“We are hopefully creating a space where we will have a steady stream of customers,” says
Carr. “To do that, we are working to make the space as welcoming for casual breakfast eaters as
those desiring a full-service dinner.”
He adds that the menu differentiates itself from those of similar establishments while trying
to satisfy a diverse clientele. There is an egg sandwich on a house-baked brioche with Gruyere, an
above, Top: breads at high Street
above, bo TTom: eastern Standard’s
petit steak tartare.
oppoSi Te, CloCKwiSe From leFT:
1) veselka’s reuben sandwich is made
with locally smoked ham from the
butcher across the street. 2) The bar
at eastern Standard. 3) The deluxe
meat combo—meat-stuffed cabbage
with pierogi and smoked kielbasa,
fried onions, sour cream and beet/
horseradish salad—at veselka.