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Savannah Chop House Restaurant Review: One of the reasons for Savannah’s success is the friendly, family-style ambience. Quick with a smile, servers and managers are knowledgeable and eager to please. There’s a high energy bar scene, especially for the live jazz on the weekends. The main salon features large banquettes, with intimate tables next to the fireplace in an adjacent cozy room. While South County types have been faithfully coming here for the vibe, executive chef Chris Tzorin's spot-on take on American cuisine gives them further motivation to drop by. Old-school appetizers like oysters Rockefeller share menu space with progressive early-course dishes like the Southern chopped salad with corn, bacon, pecans and a sherry vinaigrette. Entrées include a quintet of meat cuts and other plates that showcase Tzorin's delicate touch, like the sea bass with herb risotto and beurre blanc. Desserts are highlighted by Southern favorites such as pecan pie and bananas Foster.