Ate there last night. Food is truly amazing, best chicken, and salmon i've ever had. Service was fantastic, truly welcoming and food is so creative! Don't miss it if you are in savannah
1
Ate there a couple of weeks ago after reading about it in Food and Wine. Business dinner for 4. Great atmosphere and lucky to get a table across from the window into the kitchen so that we could watch the Master work. Food is innovative and fun. Interesting and reasonable wine list. Worth a trip to Savannah!
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The Grey is my summer love story.
6
I was dreading going back South in two weeks but knowing about this new restaurant will take away some of the pain of going from Maine to heat and humidity. Whenever we are in Savannah, we pass this location on our way back to SC. Wondered what was being done with the old Greyhound Bus Station. We had just assumed it was another building for SCAD.
3
Having lived in Savannah years ago and visited many times since, I can honestly say it's like nowhere else. It grabs hold of your soul and doesn't let go. The way you experience anyplace else will never be the same. Savannah celebrates eccentric people in a way that other cities never do. They also make local celebrities out of bartenders, business owners and just about anybody seen frequently on the many squares. This is the antidote to the rest of America where everyone seems to be trying so hard to avoid each other.
12
The next time we vacation at Tybee Beach, we'll have to make a stop. Sounds wonderful.
I like to eat my way through Savannah.
I like to eat my way through Savannah.
9
From 1 Southern Chef to another, I am proud of Ms Bailey for accepting the challenge from Mr Morisano to relocate to Savannah, GA, to head the now famous kitchen of "Grey." Even though Ms Bailey and I have never met in spirit, I applaud her!!! She has done what I've always wanted to do which is to star in a Southern restaurant. I've opened a successful southern restaurant (Amy Ruth's) in Harlem, New York, but I've always dreamed about opening 1 in the South...
This well deserved article gives me inspiration to open a restaurant in the South. I am definitely on my way to eat some great food and drink some delicious libations. So Ms Bailey please prepare my Clams and Dumplings, Grilled Sweetbreads, Whole Fire-Roasted Fish with Roasted Beets.... Congratulation!!! Yea baby I'm on my way!!!
This well deserved article gives me inspiration to open a restaurant in the South. I am definitely on my way to eat some great food and drink some delicious libations. So Ms Bailey please prepare my Clams and Dumplings, Grilled Sweetbreads, Whole Fire-Roasted Fish with Roasted Beets.... Congratulation!!! Yea baby I'm on my way!!!
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We had a winderful meal there. Our B/B the Hamilton Turner Inn recommended and it was the best meal we had in Savannah
8
Refreshing to have a Savannah chef not trashing Mrs. Wilke's Boarding House. I guess the others were insecure in their own abilities.
6
Given the price of pine nuts, I have been making pesto with almonds and, when out of almond, pecans or walnuts. Pesto with pine nuts now seems rather pedestrian.
2
Lovely story. I'm going back to 24 Square. It's innovative cuisine is worth sampling.
1
I am correcting my earlier comment. The restaurant is Square 22 which calls itself farm to fork. I will love trying The Grey when I get back to Savannah.
2
Few people will understand the trepidation felt by Ms. Bailey in her decision to return South and 'make her mark'. It had to be the gastronomy pull of the food and not Southernness notwithstanding Savannah's move toward internationalism. Much of Savannah and the barrier islands are more culturally associated with famous female black cooks and chefs than might ever be imagined. As mentioned in the article is Mcintosh County when fresh foodstuff and famous black chefs' were globally renown (Reynolds Mansion, Salaplo Island, Ga.) notwithstanding numerous generations of equally famous plantation kitchens written about and always compared to fine dining. The point is that the kitchen traditions in that part of the world belonged solely to Immensely talented female black cooks/chefs that enjoyed an array of fresh meats, today's caught seafood, fruits and garden varieties not duplicated in modern times. I hope she get wealthy...
15
Clams and Dumplins? Sounds amazing. Is it a variation of Kakka Pidi (rice dumplings?) I am NOT going to make to Savannah anytime soon but recipes please.
7
My brother and I happened upon The Grey shortly after it opened. It was wonderful and a beautiful space as well!
7
I remember as a small child my mother putting me on the bus to visit my aunt in Vidalia. Thanks to all who helped restore and repurpose this beautiful site. The Grey is one of the many special things about my special home.
12
Just returned from Savannah. Our meal at The Grey was the highlight of our trip. A must for anyone visiting Savannah.
17
I'm so far away from the south, but am energized seeing this coverage of an amazing endeavor in an amazing place. I try to explain my style of cooking in Hawaii, and Ms. Bailey nailed it with "I don't cook soulfood. I cook food that's soulful and that comes from me"
I'll be home in a few weeks and hope I get a chance to visit the Grey.
I'll be home in a few weeks and hope I get a chance to visit the Grey.
12
Oh, how quietly intoxicating Savannah is. And this little gem of an article makes me want to return as soon as possible.
17
I plan to try this out the next time I an in Savannah.
7
We had a great meal there in May, for our son's graduation from SCAD. Highly recommend dinner there. Chef came out to talk to us and every dish was delicious.
10
This is a wonderful story of a chef who succeeds in her profession on both sides of the Dixie line.
The number of slides showing the dishes is unfortunately very small, only six. Of these, I like No. 11 and No. 3, the Cuban sandwich, but with reservation, because of the unknown kind of cheese in it.
The number of slides showing the dishes is unfortunately very small, only six. Of these, I like No. 11 and No. 3, the Cuban sandwich, but with reservation, because of the unknown kind of cheese in it.
7
Great story,about a hard working sous chef,who got support and help from former employers,has talent,and is rocking the house. Good on ya...
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