Savannah’s Death & Co. Bar Is Now Open in the Municipal Grand Hotel | Eater Carolinas

"Opened on July 11 as a cocktail-driven, 44-room reimagining of a six-story, 1960s landmark at 45 Abercorn Street, the hotel was developed by Midnight Auteur, a hospitality group from the founders of Death & Co. and Denver’s the Ramble Hotel. Its name nods to the building’s past as the First Federal Savings and Loan Association (operating 1961–1989) and later a City of Savannah workplace, and the preserved architecture — from terrazzo tiles to the bank vault — sets the tone for midcentury modern interiors by AAmp Studio (in collaboration with Savannah-based Lynch Associates Architects and Ward Architecture + Preservation). The ownership and brand context are emphasized throughout: Death & Co. was founded by David Kaplan and Ravi DeRossi in the mid-aughts and grew from an unassuming East Village bar into a sought-after international cocktail brand, leading to spin-off ventures (including Gin & Luck and the broader Midnight Auteur projects) and investor-funded expansion via platforms like Dealmaker. Leadership and service are presented as a key draw: Franck Savoy (son of chef Guy Savoy) serves as general manager after a fine-dining start and roles at Shutters on the Beach, Auberge Resorts, and Berg Hospitality Group; he’s joined by Death & Co. veteran Sam Penton as director of outlets, executive chef Karim Elkady (Hotel Bardo, Southern Cross Hospitality, Perry Lane), executive sous chef Shannon Koprivich, and front-of-house manager Justin Stevenson, with bartenders including James Nowicki and Sebastián Montero-Hernández. The hotel pairs Savannah’s famed hospitality with culinary ambition: dishes are described as loaded with vibrant herbs and veggies and as “jewel-toned” and refreshing; lunch standouts include a smoked salmon tartine, a crispy chicken sandwich, and a mortadella roll served on Flora and Fauna bread. As Savoy puts it, "There's no club sandwich or Caesar salad. That's intentional." For a quieter experience, morning offerings include a Carolina Gold rice porridge described as "a combination of currants, coconut, carrot, and pistachio that tastes like a cross between overnight oats and carrot cake," and a “Fancy Omelet” noted for its cheese pull. The property will also add a basement cocktail den this fall timed for the SCAD Savannah Film Festival." - Colleen McNally Arnett