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Putts snd Pans

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Putts snd Pans, Saint Simons Island, GA.

05/03/2026

🗣️🔊Happy Sunday, friends. Say it back please 🗣️🔊
Some recent flavors as we work into the summer months 🤌🏻🤌🏻 while these are all , the pimento cheese and bacon jam burger on the brioche and the ham, egg, and cheese on their Cathead biscuit deserve a special shoutout.
The braised bone-in short ribs from a last night were the best I’d ever made, a few little tweaks to the technique was all it took
Also it should be noted that if you add crispy fried onions and jalapeños to a Wagyu flank steak taco and pair it with cotija cheese and Chipotle ranch it makes a preettyyyy slammin taco 🌮 the last picture features a fried catfish taco with a corn salsa and that same chipotle ranch 🥵
Busy season is here, more on the way 👉🏻👉🏻

03/10/2026

Pizza night at the Love’s 🍕 breaking in new setup…friends, we have a new #1 tidiest setup on the block 😮‍💨 coming out of this kitchen. Homemade dough recipe is dialed in, more pizza on the way 👀

01/18/2026

Ello friends happy Sunday say it back please 🗣️🗣️🗣️
2025 was another record breaking year thanks to you fine folks, I can’t thank you enough for trusting me with your caloric intake. If we’re still accepting year-end summaries, here’s a few of my favorite dishes, moments, and brown water acquisitions over the past 12 months. Looking forward to more of the same in 2026 🫡 🤌🏻🤌🏻

10/19/2025

Happy Sunday, friends 🗣️🗣️🗣️say it back🗣️🗣️🗣️ Some recent for your Sunday feed. It has been by far the busiest year to date and I can’t thank you fine people enough for being hungry and trusting these batches to satisfy your needs🤌🏻🤌🏻
Beginning with some children’s menu offerings that could eeaassillyy be on the adult menu, we’ve got chicken tendies and potentially the sexiest mac and cheese I’ve ever made. Followed closely by a couple pork chops Marsala, a sautéed shrimp appetizer with a Thai chili aioli, and then a piece of fish I made myself. I honestly forget what type of fish it is but I thought it looked nice 🥲 rounding it out we’ve got a couple steak photos, a full spread that included lump crab cakes and very view of the sound, classic arancini getting crispy in the fryer, and some fresh baked salmon.
Keep swiping for a look at me and Pongo’s daily breakfast routine and where I go to after I accidentally cook noodles past al dente
It is exclusively

09/25/2025

Friends, this cherry tomato pasta needed to be shared. You’ve seen it on my story a handful of times in the last few weeks and you will continue to see it. It makes me feel all of the things 🤌🏻🤌🏻
Take a container of cherry tomatoes, a couple tablespoons of butter and a drizzle of extra virgin olive oil and cook down on medium heat. As the tomatoes soften smash them down and continue to cook. Add some fresh basil. Toss in your 3/4 done noodles, a couple ladles of pasta water and cook the rest of the way. Sprinkle in some salt and optional sugar if you want it sweeter. Finish with parm and more fresh basil 🌿

07/11/2025

🗣️🗣️HAPPY FRIDAY no reason not to say it BACK🗣️🗣️🗣️🗣️ a couple recent pasta dishes for your feed, an upgrade of an old classic and a with the orichiette on slide 2️⃣
First is the cajunator, given its name back in 2020 by the man has had a bit of an upgrade with the addition of chipotle bacon and an helping of chopped Calabrian chilis. Rounded out with blackened chicken and andouille sausage and topped with Calabrian chilis breadcrumbs this will literally light your mouth on physical fire. Flames inside the mouth. Paramedics en route. The heat can be tamed, this specific for Ian was as he prefers it 🔥
Next is a simple sausage and mushroom orichiette in a white wine sauce finished with the same Calabrian chili breadcrumbs from the the cajunator. Simple and lovely, this noodle will be revisited in the near future.
It’s and it always has been 👏🏻

12/05/2022

Happy Monday, friends 🗣️ say it baaack 🗣️ been a wonderful and busy holiday season so far, here’s a little recap of some of dishes I’ve been making lately 🤌🏼🤌🏼🤌🏼
Sausage and burrata pizza finished with fresh basil and balsamic glaze, easily the tastiest pizza to come out of the
Pan seared Ribeye with a very simple mushroom pan sauce🤌🏼🤌🏼🤌🏼
Pad Thai with some crumbled tofu instead of cubed. Gives it the feel of having scrambled eggs in there 🥚
Classic caprese salad and lastly the fried shrimp 🍤 😮‍💨😮‍💨
Slide directly into the DMs or shoot me an email at [email protected] if you’d like to see any number of these at your next get together with friends and family ☺️

11/09/2022

After the starting the day watching my breakfast sandwich hit the floor, crying, collecting myself, and starting over…we bookend this Tuesday with some braised beef short ribs to balance out my emotions 😫😭☺️🤌🏼
Butter, heavy cream, rosemary, and for the first time I added some fresh dill into the potato’s like a madman…fantastic result, will be doing it again.
For the gravy, strain the stock, let it reduce by about 2/3 on medium/low heat then add a few k***s of COLD COLD butter and mix in off the heat, will thicken perfectly then salt to taste 😄
You’re looking at a on this Tuesday

10/31/2022

🎃 HAPPY HALLOWEEN SAY IT BACK 🎃 friends, it’s scary to think I’ve never made this little number before today, but I will be making it again probably more often then a doctor would recommend👨‍⚕️
This consists of a buttermilk fried spicy 🌶 chicken thigh, topped off with a couple slices of chipotle Gouda, homemade ranch, applewood smoked bacon, a few pickles, lettuce and tomato 🤌🏼 also went ahead and hand cut some Russet potato’s for some fries and finished those little daddies off with some Parmesan, out of respect 😮‍💨
I let my chicken thighs sit in a mix of buttermilk, Cajun seasoning, hot sauce and pickle juice for about an hour before tossing it into seasoned flour, then frying it for about 6-7 minutes at 350° in peanut oil. Let it rest for at least 5 minutes before testing or you will demolish your tongue like I did 🫠

10/06/2022

🚨LUNCH TIME BATCH ALERT🚨Happy Thursday friends, SAY IT BACK 🗣🗣🗣
One of my favorite sandwiches of all time, full of simple and fresh ingredients- starting with pan seared chicken, fresh pesto, Buffalo mozzarella, roasted red peppers, and finished with a drizzle of balsamic glaze 😮‍💨😮‍💨
You’re looking at a very

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Saint Simons Island, GA

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