It’s been almost a year since owners Joe and Laurie Dixon took over Savannah’s Restaurant on West Jefferson Avenue.
The couple has implemented many changes, including porch dining, an upscale wine and craft beer list and by utilizing the once inactive greenhouse, they now can provide super fresh herbs for their many new item dishes, including Chicken Savannah. The restaurant also has a very affordable and tasty catering menu and will deliver to Trenton homes and businesses.
“We have addressed every space in the facility, adding new and more functional kitchen equipment, now we are headed upstairs,” Laurie Dixon said.
The Dixons have plans to offer another unique dining and banquet setting on their third floor.
“The lounge area that will be complete with televisions and large roomy couches and chairs will entertain 20 guests comfortably with a bar set up,” she said. “We are also remodeling another very comfortable room that will seat 10, so guests may rent out the entire area for all types of functions.”
Along with these changes, another unique feature of the small restaurant is that they employ not just one but three certified culinary chefs. Executive Chef Jack Doyle leads the group with his insistence on cleanliness, attention to detail, presentation and service.
He said this team is like a second family to him.
“It is unheard of to employ more than one chef at many smaller establishments.” said Doyle. “But the Dixons’ goal is to make this the best place to dine Downriver.”
Not only does the trio work together like brothers, they all bring some unique and special additions to the menu offerings.
“It just works,” Laurie Dixon said. “They work together well when we are busy and when emergencies happen they cover for each other. Chef Aaron Renaud has over 20 years experience and has worked in the best eateries from Ann Arbor to Detroit and the Ford Yacht Club, and he recently created our specialty, Chicken Savannah.”
Chef Tom Dixon, who happens to be Joe Dixon’s son, has worked all around Downriver and Detroit with certification from Monroe Community College in Culinary Arts. He brought a new bourbon beef tip appetizer to the restaurant that is served on toasted bread with cheese and a homemade onion spread.
“I have worked with Chef Aaron in three different locations, and I have always been inspired with how he runs the kitchen along with really enjoying working with him,” Tom Dixon said.
Ben, Laurie Dixon’s son, also is the primary prep cook for the facility.
“We have learned many things this year,” Joe Dixon said. “We know what we expect in a dining experience and we think we have created a really unique dining experience, with our attention to detail, including rotating wine selections, new menu items including gluten free and special dietary options. We expect to make continual changes to provide a boutique dining experience diners will appreciate.”