What is the chef at Colt & Alison’s food philosophy?

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Colt & Alison executive chef John Helfrich’s food philosophy is all about the best ingredients, and at this steakhouse inside The Lodge at Sea Island, that means meat. Helfrich, who’s worked at The Lodge since it opened its doors in 2001, features top cuts in his dishes. USDA wet- and dry-aged beef fill the meaty menu, like filet mignon, bone-in ribeye and veal chop. You’ll also find seafood that is sourced locally, like pickled Georgia shrimp, and imported catches from all over the world, like Chilean sea bass. He also likes to keep things seasonal. Summer squash accompanies the chive-crusted Atlantic salmon, and salads rotate with the season (beets with spoonsful of goat cheese on a bed of arugula and pecan sprinkles in the spring; heirloom tomatoes with fresh mozzarella in the fall).

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