~ A History of Savannah’s Restaurant ~
The main white building was built as a single family residence in 1903. Over the
years it has also been a boarding house and Doctors’offices.
In the Fall of 1996, I was looking for a spot to open a Restaurant. After viewing
many potential sites, I was driving down Sixth Avenue when I saw a small “For Sale
by Owner” sign in the front yard of this building. At that time the building was
owned by the Hospital down the street and this was the first day they had placed it
on the market.
After touring the building and learning that the parking lot was also included, I
knew this was the place I had been searching for. I chose the name Savannah’s
because the house had a Southern air that reminded me of the homes I had seen in
Savannah, many of which had been converted to Restaurants, and my daughter Kate was
in the process of moving there.
Next, I needed a Chef. At my husband’s suggestion that I “just put an ad in the paper,”
I found the perfect Chef, John Coyner, a graduate of the Culinary Institute of
America. He signed on board quickly after looking over the building.
Things happened fast. We started ordering equipment and the contractor and his crew
worked feverishly to convert the small kitchen into a commercial Restaurant kitchen.
To my amazement, we were open in four weeks with a lot of help from family and friends.
We have grown over the years. In 2002 we acquired and remodeled the building next
door, joining it to the Restaurant to create space for our Bistro and the “Magnolia
Room” catering facility. Family, my husband John (he’s the wine guy), our Chef and
Staff and you, our Customers, continue to help us thrive.
We have received the Wine Spectator Award of Excellence each year since 1999 and
in 2006 we were honored with the Award of Distinction from Wine Enthusiast Magazine and
a Five Diamond Award of Excellence from the North American Restaurant Association.
We are open Tuesday through Saturday for Dinner. The Bistro opens at 5:00 pm, the Restaurant at 5:30.
Thanks for your support and we welcome any suggestions for improvement -- Ava