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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 the vibe has long attracted South County types, executive chef Chris Tzorin's take on contemporary cuisine keeps their palates satisfied. Tzorin has returned to the venue after a brief departure, with a new sense of culinary maturity and a reinvigorated passion for expanding the parameters of classic American dishes and forward-thinking contemporary fare. Spot-on starters of buttermilk-battered calamari share menu space with progressive early-courses like pork belly cornbread and the must-order grilled romaine with pumpkin seeds and pico de gallo. Entrées include signature selections such as fried chicken and filet stroganoff with wild mushrooms, along with a quintet of grilled steaks and chops. Desserts are highlighted by Southern favorites: pecan pie and bananas Foster. Budget-conscious patrons will want to pay attention to the menu's cost-effective list of "perfect" plates, which range from wine-braised chicken Marsala to petite New Zealand lamb.