The best restaurants in Savannah offer a taste of Southern hospitality and fine regional fare.
Step back in time as you wander down Savannah’s cobblestone streets past antebellum homes and through gorgeous oak-lined squares. The history and southern hospitality of this charming city extend to its culinary scene, which has roots in the past as well as modern innovations. The best restaurants in Savannah range from comforting Southern fare to a fusion of tradition with modern techniques and global influences. From shrimp and grits to fried chicken, cornbread to collard greens, the flavors of Savannah are truly unique. Seasonal ingredients from the region star in dishes at many establishments around the city, while innovative techniques and international flavors star at others. Dine in elegant environs or cozy, family-style settings. As you explore the best things to do in Savannah, the opportunity to rest and revive at these soul-warming eateries makes Savannah a haven for those who love culinary exploration.
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The Grey serves upmarket and inventive Southern staples in a re-imagined Greyhound bus station. Chef Mashama Bailey takes country cooking to unprecedented levels. The diner bar’s shrimp hushpuppies and ham-and-potato croquettes served alongside an effervescent Daisy de Santiago make for the perfect starter. Plus, the dining room’s cacio e pepe is the warm hug you didn’t know you needed.
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Look no further than Olde Pink House for Southern charm and a classic Southern meal. Located in one of Savannah’s squares, this elegant Colonial-era mansion with large columns and a soft pink exterior is one of the best spots for an intimate fine-dining experience. Enjoy a candlelit dinner (or a drink in the Tavern, complemented by live piano music) of sophisticated new Southern cuisine.
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One of the oldest restaurants in Savannah, Mrs. Wilkes is the pinnacle of Southern hospitality and cooking. Strangers become friends when dining here as meals are served family-style at tables of ten. Dig into platters of fried chicken, black eyed peas, cornbread dressing, and other southern home-cooking staples (the menu changes daily) as you share stories with your new friends.
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Grab a spot on the wraparound porch of this historic house for a taste of true Southern ambiance. The menu at Common Thread is focused on seasonal fare—local veggies, fresh-caught seafood, farm-raised beef and pork—with an emphasis on unique preparations like poached shrimp with a larb dressing, grilled asparagus with tahini and a jammy egg or chicken with a piri piri marinade. There’s a full, separate vegetarian menu as well.
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The team behind Cotton and Rye—so named for Georgia’s historic cash crops—cut their teeth in South Florida, and it shows in the airy palette, modern lounge and sparkling flavors of the unpretentious fare at this former Thomas Square bank remade into a sleek space. Start with a house-made sausage-and-cheese board complemented by a bourbon cocktail. If the crab-stuffed Carolina trout is available, don’t think twice about ordering it.
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Olympia Cafe has been a River Street landmark for decades. Visitors and locals alike (not to mention a slew of celebs) flock to the hospitable cafe for traditional Greek and Mediterranean fare. The menu includes gyros, moussaka, spanakopita, meats, seafood and the ever-popular saganaki—flaming cheese.
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Located in the historic neighborhood of Sandfly near the Isle of Hope, this Memphis-born barbecue joint with Savannah flare is a local favorite. Sample meats by the pound slathered in homemade barbecue sauce, smoked sausage, baked beans, and some of the best Brunswick stew around.
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Perched on the edge of the Herb River, The Wyld Dock Bar is framed by the peaceful salt marsh. Some folks come to unwind at one of two outdoor bars—pain killer slushy in hand, of course—and listen to a local player pick some tunes. Families play cornhole as they await scallop corn fritters with habanero butter, salted watermelon and off-menu steamed prawns as big as sausages. Boaters are welcome.
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A relatively new spot for Mediterranean fare, Shuk has quickly gained a following. From chicken shawarma and shakshuka to doner kebabs and muhamara, it’s a top spot for the foods, dips and spreads of the region. Shuk is often crowded and does not take reservations, but there’s plenty of seating and the the atmosphere is convivial for all who dine.
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Things are a little slower in the South, and a long, leisurely brunch is a great way to soak in the easygoing atmosphere. Collins Quarter, with locations Downtown and in Forsyth Park, serves up an all-day brunch that consists of both Southern favorites—buttermilk biscuits, bananas foster, french toast, eggs benedict, grits—alongside Australian-influenced dishes like bubble and squeak and smashed peas (the owners are Australian). Sandwiches, burgers and salads are also available.
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For casual, reliable fare, head for the 1965 Chevy Truck parked in front of this unassuming pub in Midtown. The vibe is laid-back and convivial; you’re sure to make friends. Best of all, the food — including many vegetarian options — is made with high quality, local ingredients. The pub is a local favorite and gives back by supporting a number of community organizations.
The Crystal Beer Parlor boasts a rich history, evolving from a grocery store to a speakeasy to its current incarnation as one of Savannah’s most popular restaurants. The extensive bar menu has something for everyone, from burgers and salads to fried seafood platters and Southern sides like cole slaw, Savannah red rice and massive onion rings. It’s family-friendly and great for groups, with an adjacent gift shop stocking Crystal Trading Company goods.
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This hidden gem tucked behind a dentist office on Wilmington Island and helmed by a French-trained chef who marries the rich traditions of French cooking techniques with the flavors of his native Pakistan in tried-and-true Lowcountry dishes. An oyster po’ boy gets its heat from sriracha aioli. A simple crab and shrimp cake is elevated by a sharp curry tingle. The typical chicken-and-waffle combo is revived with smoky tandoori. Need we say more?
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