River Tavern
River Tavern introduced farm-to-table cooking to Connecticut fourteen years ago, and although many copied the format, it’s still the go-to for their daily changing menu and innovative use of locally sourced ingredients. While you’ll rarely have the same entree twice here, there is a dessert that their devoted customers would heartily protest if removed from the menu: Date Pudding with Dark Rum Caramel Sauce, otherwise known as sticky toffee. Warm, comforting and completely irresistible, the airy date cake sits in a puddle of caramel with a dollop of freshly whipped, barely sweetened cream. The combination of gooey sauce, steaming cake and cooling cream is a wonder. Sometimes we skip dinner and just order pudding, with a Vodka Pink (their signature cocktail) on the side. It’s on my short list of best desserts, ever. Plan ahead, each serving is made to order.

The Ox
Perfectly cooked on their Josper grill, this 6oz rump steak from basement steak and cocktail joint The Ox is a treat not to miss. Served with skin-on fries and a choice of two sauces, our top tip is to head over early on a Monday night, where you can enjoy the dish - plus a glass of wine - for just £12.50.

The Collins Quarter
Modelled after Australian sidewalk cafes, Collins Quarter has universal appeal. From its walk-up espresso and pastry window to it bright, sunlit dining filled with marble-topped tables, this Savannah newcomer sits amid the energy of the downtown historic district. Breads and pastries are made fresh daily and the small, impressive menu reads like a map of the local farmer’s market. Consider braised Savannah River Farms pork cheeks served atop an herbed popover with pickled beet root, seasonal beans and crispy shallots. Vegetarian? Try the Smashed avocado, artisan bakery toast and garnished with Feta cheese, cherry tomatoes, lemon, radish and sesame seeds. Good wine list, great selection of local craft beers, al fresco dining.

Leoci's Trattoria
Hand-crafted wood fired brick oven is the centerpiece of Chef Roberto Leoci’s kitchen where whole striped bass roast alongside baking pizza. Calling upon his Sicilian heritage, Chef Roberto brings the flavors of his childhood to bear in his lasagna, which gives just a hint of its secret ingredient – nutmeg. All pasta, from delicate orecchiette to flat lasagna to broad, rippling tagliatelle, are made by hand daily. Chef’s oven roasted seafood and locally soured, grass-fed beef dishes are hallmarks of the menu. Classics like Carbonara are built form the handmade pasta layer up – with cage free eggs, authentic Italian cheese, and locally made prosciutto. Small, effective wine list, cocktails, al fresco dining overlooking the bocce court.

Local 11 Ten Food & Wine
In a city with as much architectural infrastructure as Savannah, the adaptive reuse of buildings is nothing new. When Local 11 Ten opened in this former downtown bank building, it immediately put the vault to use, as a cozy and exquisite private dining room. But that out-of-the-box thinking was not limited to design. The menu at the “Seen and be seen” restaurant has form day one been a harbinger of cutting edge cuisine. Diners can begin the night with a cocktail among the Live Oak branches in the restaurant’s rooftop “The Perch” lounge, then escape to the dining room for dinner of, perhaps, confit pork belly, pan roasted quail, creamed Carolina rice, mushrooms and quail demi-glace. Heartier you say? Try bison hanger steak drizzled with bordelaise and accompanied by winter root vegetables, fingerling potatoes, greens, goat cheese mousse. Seasonal menu changes, excellent wine list, craft cocktails.

the grey
The hustle and bustle of Savannah’s former Greyhound Bus Station has returned in The Grey, an upscale, modern restaurant with a menu that is governed by regional ingredients, the culinary legacy of this port city and the impressive repertoire of Chef Mashama Bailey. The former Prune sous chef is the darling of local foodies as she finds inspiration in stalwart Southern flavors that she craftily marries with modern technique. Example? Seafood Boudin formed of crawfish, shrimp and Carolina rice. Braised eel, swimming in cabbage, tomato, onion, recalls Southerners penchant for native foods – but is built around an Italian recipe. The ever-evolving menu pays homage to classic cuisines of the world. Elegant, urban atmosphere, amazing wine list, bold mixologists.

Vic's On the River
Union troops used this riverfront warehouse as a refuge during their occupation of Savannah during the Civil War. A map on the dining room wall attest to the riverside perch as a strategic position on the Savannah River. Today, diners are treated to modern interpretations of classic Southern Flavors in one of the city’s most popular destinations. Pan-fried chicken livers with ham begins the perfect meal and be amazed at the layers of flavor and tender texture of the double cut, stuffed pork chop. The ubiquitous Savannah staple – shrimp and grits – gets a modern spin in Vic’s take on dreamy, stone ground grits and Wild Georgia Shrimp. Comfy piano bar, excellent wine list.

The North Left
These chicken nuggets are like no other you've ever had as a kid. These chunks of chicken are first soaked in buttermilk before they are dredged in flour and seasonings and fried to absolute perfection. The accompanying maple bourbon sauce leans towards the tart rather than sweet which makes for an ideal pairing for the delicious fried morsels.

Noble Fare
Cozy, intimate and elegant dining awaits at this near downtown restaurant. Chef Patrick McNamara has mastered layers of flavor: Each drizzle of demi glace, drops of wine reduction or aged balsamic makes a difference on his beautiful plates. This menu changes seasonally, in concert with the freshest ingredients. A must is pan-seared scallops: Browned and crisp outside, tender and succulent inside. Duck-Duck-Goose presents three takes these waterfowl. Braised lamb shank is fork tender and a hearty dish. Jenny McNamara is a seasoned mixologist, with a variety of unique cocktails in her repertoire. She’s also the palate behind Noble Fare’s small but thorough wine list. Frequent wine tastings in the upstairs bar; don’t miss Chef’s “TV Dinners” when available.

Brick Pizzeria
An all in-house created menu, these housemade meatballs are topped with marinara and pecorino and served with foccacia baked in the wood-burning oven. Meaty and perfectly textured, these meatballs are better than mama's. Have them as an appetizer or add some house-made pasta for a meal.