Late Air
Restaurant · Savannah
2805 Bull St, Savannah, GA 31405
Highlights
Natural wine bar with creative small plates & seasonal menu
Natural wine bar with creative small plates & seasonal menu
"Starland has a new culinary wunderkind. Chef Daniel Harthausenn — winner of the HBO Max cooking competition show “The Big Brunch” — stepped in as Late Air’s head chef earlier this year. His seasonal and photogenic Korean- and Japanese-inspired small plates pair remarkably with the rotating roster of the wine bar’s natural sippers. Don’t be afraid to try them all and ask questions. After all, the wine selection is as lively and eccentric as the people serving it." - Kiki Dy
"Known predominantly for its hip, natural wines and aperitivo hours, Late Air is also an ideal place in Savannah to partake in the time-honored Irish tradition of pairing Guinness with the briny, salty flavor of fresh, raw oysters. The warm hospitality (led by owners Colin Breland and Madeline Ott), small square footage, wood paneling, real candlelight, and cheeky art all add to the ambiance, which aligns more closely with many of the contemporary bars that thrive in Ireland’s tech-driven capital city today rather than an old-fashioned pub." - Colleen McNally Arnett
"Intimate and candlelit, this natural wine bar is designed for lingering over aperitivos that turn into romantic dinners. Chef and HBO’s “The Big Brunch” winner Daniel Harthausen joined the team earlier this year and introduced his takes on bright crudos, Hunter Cattle steak frites, and a seafood platter of oysters, shrimp, mussels escabeche, and scallop aguachile." - Colleen McNally Arnett
"The addition of chef Daniel Harthausen — known for his Richmond, Virginia, pop-up Young Mother, winning the HBO Max cooking competition show The Big Brunch, and singing Creed at karaoke — makes Late Air even better. Harthausen’s seasonal Korean- and Japanese-inspired small plates delight the palate and eyes (and pair excellently with natural wine)." - Kiki Dy
"Late Air offers happy hour with pet nat bubbles and funky rosés. The menu includes olives, oysters, fancy cheese, hamachi gochujang crudo, and roasted hakurei turnips. The intimate space has lots of greenery and wine bottles." - Kayleigh Ruller
