In an age when so many chefs go ballistic with fat and salt and walloping flavors, Steven Satterfield stands confident in his love of the understated. So many of his dishes are edible essays on the season. Rhubarb chutney with confit rabbit; fava beans and green garlic with sauteed shrimp; snapper fillet with English peas, pickled onion, and radishes—hello, spring! Look out for Satterfield’s Savannah red rice with smoked sausage and shrimp, which nods to his South Georgia childhood. Co-owner and front-of-house maestro Neal McCarthy assembles a suave wine list heavy on Old World varietals. — Atlanta Magazine
