Wildflower Cafe Opens at the Telfair Museum With Fresh Lunch Options

Chef Annie Coleman returns to her Lowcountry roots and joins Savannah-based chef Brandon Carter (Farm Bluffton and Common Thread) to open a new fast-casual lunch-only spot Wildflower Cafe (207 West York Street, Savannah) on Wednesday, March 1. The establishment is in partnership with the Telfair Museum and is located in the Jepson Center’s atrium, which showcases stunning views of Telfair Square.

Coleman grew up outside Savannah in Beaufort, South Carolina, where her appreciation of ingredients started on the family farm. After graduating from college, Coleman’s interest in cooking brought her to the Ferrandi Culinary Institute in Paris focused on baking and pastries. After relocating stateside, Coleman joined Michelin-starred restaurant the Dabney and quickly became the pastry chef. When COVID hit, Coleman relocated to her home in Beaufort to help with the family farm. After returning to Washington, D.C., Coleman decided Savannah was the place she wanted to be, which led her to connect with Carter to expand the growing Farm Hospitality Group.

Coleman will bring her well-known desserts like the pink lemonade tart, as well as other rotating pastries to this Savannah lunch spot. In addition to the pastries, Wildflower will focus on bringing a fresh lunch option to the area. The menu will highlight items that are textually interesting, including whole grains with locally sourced, seasonal vegetables. Lunch options will range from snacks like smashed cucumbers to bowls like the citrus Caesar with satsuma and puffed grains. Flatbreads include a chicken salad option with zhoug and garlic labneh.

Partnering with the historical Telfair Museums allows Wildflower Cafe to incorporate dishes that support local artists and exhibits that will change throughout the year. Wildflower Cafe plans to enhance the Telfair Museum’s mission to connect people of all ages and backgrounds with food and art.

Savannah has long been a rich cultural food city but now more and more chefs are entering the area. Carter states that the food and beverage landscape and standards continue to evolve and progress in the area and they are excited to be a part of this expanding and dynamic food scene.

The restaurant will be open every day from 11 a.m. to 4 p.m. and will have wine and beer options in the future.