Savannah’s Culinary Revolution: Fleeting’s Guest Chef Pop-Ups

April 7, 2025

Nestled within the Thompson Savannah Hotel in Savannah, Georgia, Fleeting restaurant is redefining the dining experience with its rotating pop-up series. We spoke with Director of Restaurants, Bars, Entertainment & Culinary Experience, Brittany Hahn, about this initiative which celebrates culinary creativity, local talent, and an ever-evolving menu that keeps diners coming back for more.

“The whole concept of Fleeting is to always be evolving and growing,” Hahn explains. “If you come here for dinner one night and then return for another pop-up, it’s a completely different menu. It’s whimsical—a fleeting moment.” This philosophy drives the restaurant’s unique approach to dining, where guest chefs take center stage to showcase their talents and introduce fresh concepts to the Savannah food scene.

The pop-up series originated as a way to draw locals to the Eastern Wharf area, where Fleeting is located. “We were kind of the only people here on the Eastern Wharf,” Hahn recalls. “It started as a way to bring rotation into the restaurant and get people to come over here and see what we’re all about.” Now firmly established, the pop-ups have become a cornerstone of Fleeting’s identity, offering a platform for guest chefs to shine while enriching the culinary culture of Savannah.

Darling Oyster

Recent guest chefs include Chris Hathcock, Fleeting’s own – Victoria Shore, and Brian Gomez of Common Thread, with upcoming appearances by Justin Ferrera and Billy Ziegler. Hahn emphasizes the importance of highlighting local talent: “Even though we are a high-property hotel restaurant, we still think it’s very important to bring all of the local artists, chefs, and talent to us and support them.”

The pop-ups have proven successful not only in attracting new diners but also in fostering loyalty among locals. According to Hahn, about 70% of first-time pop-up attendees return to try Fleeting’s regular menu. “It’s changed a lot,” she says. “A lot of locals who had never been here before come for the pop-ups. It’s great because they’ll go up to Bar Julian after dinner or recommend the hotel to friends.”

For Hahn’s team, the rotating menus offer exciting challenges and opportunities for growth. “It’s incredible for our servers’ education,” she notes. “Before Chef Chris [Hathcock] did shinpkaku, our servers had never served sake before. Learning about different ingredients and drinks keeps them on their toes and helps them excel at what they’re good at.”

Spread SHINPAKU

One pop-up series featured The Darling Oyster Bar from Charleston, giving Savannah diners an exclusive preview of its upcoming local location. Hahn sees these collaborations as essential to maintaining Fleeting’s unique identity: “For us to be as unique as possible, we need to keep bringing in these different ideas.”

Hahn’s vision for Fleeting extends beyond its pop-ups; it embodies a commitment to innovation and community engagement. “We like to act like an independent restaurant,” she says proudly. “Thompson Savannah is all about culture living here—highlighting local is very important.”

Fleeting’s pop-ups are more than just dinners; they are experiences that connect people through food, creativity, and culture. As Hahn puts it: “It’s all about evolving and growing with the name—Fleeting.”

Crybaby Chino