Chef Sean Freeman is not just pushing boundaries, he is redefining them; with nearly all dishes made from scratch and a kitchen that feels more like a lab of flavor, Common is chasing Michelin-level recognition in a city steeped in tradition.
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Chef Sean Freeman is not just pushing boundaries, he is redefining them; with nearly all dishes made from scratch and a kitchen that feels more like a lab of flavor, Common is chasing Michelin-level recognition in a city steeped in tradition.
Darrel Parker learned the art of barbecue from his father, who smoked meat for over 40 years; at Parker's, he keeps that legacy alive with dishes like lamb burgers, pork chop sandwiches and smoked turkey legs.
Chef Mir Ali brings his global upbringing to the table at Lili's, named after his daughter; this Savannah gem fuses Southern comfort with South Asian and French influences, crafting dishes like curry crab cakes and tandoori-spiced lamb.
In a quiet corner of Savannah, Klom Klom Thai has become a magnet for locals and celebrities alike; chef Ann Healy and PJ introduce rare Northern Thai dishes like duck Chiang Mai khao soy and boat noodles that aren't easy to find.
Step into Narobia's, and you're stepping into a family reunion; chef Renée Reid and daughter Sieda serve up classics like liver and onions and shrimp and grits drenched in their signature gravy; it's more than breakfast, it's history on a plate.
Chef Bernard Bennett brings the African diaspora to fine dining with West African and Caribbean-inspired dishes, such as djon djon noodles and pork belly griot; Okan honors a legacy that Savannah knows, one of resilience, rhythm and reinvention.
A tight-knit group of Filipino friends opened Narra Tree, Savannah's first Filipino restaurant; their menu is packed with soul, oxtail kare kare and pork sisig carry stories of tradition, resilience and shared dreams.
Chef Rachel Silvers is changing how we think about soul food; self-taught and driven, she puts a healthier spin on classics with dishes like meatless cabbage and collards, fried whiting and pot roast.
Darrel Parker learned the art of barbecue from his father, who smoked meat for over 40 years; at Parker's, he keeps that legacy alive with dishes like lamb burgers, pork chop sandwiches and smoked turkey legs.
Chef Sean Freeman is not just pushing boundaries, he is redefining them; with nearly all dishes made from scratch and a kitchen that feels more like a lab of flavor, Common is chasing Michelin-level recognition in a city steeped in tradition.
In a quiet corner of Savannah, Klom Klom Thai has become a magnet for locals and celebrities alike; chef Ann Healy and PJ introduce rare Northern Thai dishes like duck Chiang Mai khao soy and boat noodles that aren't easy to find.
Chef Bernard Bennett brings the African diaspora to fine dining with West African and Caribbean-inspired dishes, such as djon djon noodles and pork belly griot; Okan honors a legacy that Savannah knows, one of resilience, rhythm and reinvention.
Step into Narobia's, and you're stepping into a family reunion; chef Renée Reid and daughter Sieda serve up classics like liver and onions and shrimp and grits drenched in their signature gravy; it's more than breakfast, it's history on a plate.
A tight-knit group of Filipino friends opened Narra Tree, Savannah's first Filipino restaurant; their menu is packed with soul, oxtail kare kare and pork sisig carry stories of tradition, resilience and shared dreams.
Chef Rachel Silvers is changing how we think about soul food; self-taught and driven, she puts a healthier spin on classics with dishes like meatless cabbage and collards, fried whiting and pot roast.
Chef Mir Ali brings his global upbringing to the table at Lili's, named after his daughter; this Savannah gem fuses Southern comfort with South Asian and French influences, crafting dishes like curry crab cakes and tandoori-spiced lamb.
