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.