The Grey
Southern restaurant (US) · Savannah
109 Martin Luther King Jr Blvd, Savannah, GA 31401
/cdn.vox-cdn.com/uploads/chorus_image/image/68656158/20180427_thegrey_036_preview.0.jpeg "The Grey by Chia Chong/The Grey")
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Highlights
James Beard Award winner serving refined Southern fare in historic Greyhound station
James Beard Award winner serving refined Southern fare in historic Greyhound station
"A Savannah restaurant under chef Mashama Bailey, known for its refined Southern cooking, it is providing a Paprika Chicken recipe to be included in the Centurion Lounge Culinary Collective; the contribution is part of a rotating, Resy-partnered menu that complements each lounge’s local specialties." - Ashley Day
"Indeed, this list would be incomplete without the restaurant that pioneered Savannah’s reputation as a fine food destination. When James Beard Award winner Mashama Bailey and John O. Morisano opened the Grey in an Art Deco Greyhound bus station in 2014, “Slowvannah” was suddenly on the epicurean scene. Ten years later, this internationally renowned marvel is even more worthy of a trip for Bailey’s refined take on regional cuisine." - Kiki Dy
"An ultra-popular Savannah restaurant frequently recommended as a must-visit dining destination for visitors seeking distinctive, high-quality culinary experiences in the city." - Travel + Leisure Editors
"For 10 years and counting, Johno Morisano and chef Mashama Bailey have offered one of the Hostess City’s most sought-after weekend brunches from 11 a.m. to 3 p.m. in their 1930s Greyhound bus terminal turned award-winning restaurant. Their take on Port City Southern fare includes plates of raw oysters, crab fritters, fish and grits, fried chicken, and buttermilk biscuits. While reservations are recommended, walk-ins are welcome — and often get lucky with barstools or booths in the stylish Diner Bar." - Colleen McNally Arnett
"A restaurant-associated gift option offering sophisticated novelty socks themed to the chef and the establishment, positioned as a playful, stylish present for fans of the chef, the restaurant, or for anyone you might serve the chef's signature shrimp middlins to." - Hillary Dixler Canavan
