Steakhouse & Wine Room · est. 2019
Rare evenings,
done well.
Dry-aged beef over white oak, seven hundred bottles resting beneath the floor, and not one person hurrying you toward the door.
The house
Copper pans, low light, no hurry.
The room runs on cast iron, candle smoke, and a cellar with opinions. Whole ribs of Georgia beef hang forty-two days in the salt room; the fire is white oak, split out back; the last pour is whenever you say it is. Dinner here is not before the evening — it is the evening.
Dinner · chosen cuts
Tonight, in highlights.
A taste of the board — it changes with the market. Point at a dish; it will show itself.
-
89Bone-In Ribeye
42-day dry age · white-oak fire · smoked marrow butter
-
72Filet au Poivre
green peppercorn · cognac cream · charred spring onion
-
46Diver Scallops
squid-ink risotto · brown butter · preserved lemon
-
19The Copper Old Fashioned
barrel-rested rye · demerara · a little orange smoke — from the bar
-
17Dark Chocolate, Gold Leaf
70% single-origin cru · salted caramel · candied cocoa nib
Below the floor
The wine room.
Six steps down, eleven degrees cooler. Burgundy you’ve heard rumors about, Rioja older than the staff, and a sommelier who would rather find your bottle than sell you one.
Private dining
The Vine Room.
One walnut table for eighteen, its own wall of the cellar, and a menu written for your night alone. Rehearsal dinners, deals worth toasting, birthdays that end late.
- Seats 18
- Five courses, paired
- Sommelier at the table
Claim your corner of the room.
The dining room books by phone, thirty days out. The bar pours for walk-ins from five.
Call (404) 555-0144Find us
22 Lantern Row
Savannah, GA 31401
Valet on Lantern Row.
The bar takes no reservations — that’s the point.
Hours
- Tuesday – Thursday
- 5 – 10
- Friday – Saturday
- 5 – 11
- Sunday
- 4 – 9
- Monday
- dark