Ole Savannah Southern Table & Bar
100 Rondout Landing
Tuesday Through Sunday, Lunch & Dinner | Monday Dinner from 4 PM
Kingston’s Rondout Landing offers some of the most spectacular waterfront views in the Hudson Valley. Ole Savannah is located directly on the Rondout, immediately west of the entrance to the Hudson River. During a recent dinner we watched a local crew rowing their racing shell upriver, as boaters from local marinas slipped by on their way out for an evening cruise.
Ole Savannah offers plenty of outdoor seating to take it all in, along with a very nice outdoor bar sporting local craft beers from Poughkeepsie’s Mill House Brewing Company and Kingston’s favorite son, Keegan Ales. The space is comfortable and casual, which fits perfectly with a casual BBQ menu, which is exactly what Ole Savannah offers.
At Ole Savanna diners will find a traditional mix of barbecue fare, including pulled pork in a number of iterations, classic Texas style smoked beef brisket, smoked chicken and St Louis style pork ribs. The key to tender BBQ is low and slow, with ovens that can keep the meat cooking around 200 degrees for the better part of a shift. A ten-pound brisket will take ten hours or more to bring to temperature, which must reach 160 degrees to break down the meat’s collagens and tenderize the cheaper cuts of meat that are used in barbecue. You can see Ole Savannah’s slow cook smokers on display as you walk past the kitchen, working overtime to keep up.
We stopped in a few times this summer on our Wednesday night out and sampled many of the offerings on the menu. On our last trip we started with a plate of pulled pork nachos “for the table” while we perused the menu and decided on dinner. The appetizers included a cast iron skillet of blackened gulf shrimp, served with slices of toasted baguette.
An appetizer of Texas-style smoked brisket arrives stuffed in an egg roll wrapper with a sweet chili sauce for dipping. Very nicely done.
As you would expect in a BBQ restaurant, the menu is long on protein and short on veggies, unless you count the panko encrusted slices of fried green tomatoes that were offered on the appetizer menu – and very nicely fried at that, drizzled with a buttermilk dressing.
A platter of brisket was easily enough for two people. It was served, as are all of the BBQ entrees, with a side of cole slaw and cup of baked beans. Additional optional sides include collard greens and a very nice mac and cheese.
Ole Savannah is a nice addition to the Rondout dining landscape, courtesy of the same folks that brought you Mariner’s Harbor and Frank Guido’s Little Italy in uptown Kingston near UPAC. This restaurant is arguably the best of the group, and certainly the one with the nicest views. BBQ fans should give it a try.