Late Air
Restaurant · Savannah ·
Natural wine bar with seasonal Korean/Japanese-inspired small plates
Natural wine bar with seasonal Korean/Japanese-inspired small plates
"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
"For Apero Hour I popped into Late Air for pet nat bubbles and funky rosés; the menu pairs long-trusted bites like olives, oysters, and cheese with standout plates such as a hamachi gochujang crudo and roasted hakurei turnips, thanks to new chef Daniel Harthausen. The space is intimate — a brick building filled with greenery and wine bottles — and overall it’s just a good hang." - Kayleigh Ruller