1 FRIED GATOR
Alligator Soul
Alligator tail, like venison or ostrich, is an exotic treat for the truly adventurous carnivore. The basement level restaurant Alligator Soul specializes in preparing this rare cut of meat allowing foodies to try the dish with no gator wrasslin’ necessary! Created by Executive Chef Chris Dinello, this distinctive, signature appetizer begins with fresh, farm-raised Florida gator tail, thinly sliced, then lightly fried and served with a Creole-spiced gravy. It’s then seated next to a bed of crispy, fresh mesculin greens, drizzled with extra virgin olive oil and lemon dressing and topped with a vibrant red pepper coulis. According to Mike Finkenaur, sous chef, “We kept trying until we hit upon the best way to prepare it so it wouldn’t be too chewy. First, we soak the gator in alcohol, lemon, and buttermilk. Next, we pound it with a meat tenderizer to soften it up even more. Before frying, we dip it in flour, egg and a special Cajun seasoning patented right here in Savannah by the original owner, Hillary Craig.”
114 BARNARD STREET, 912.232.7899, ALLIGATORSOUL.COM