| About: | Southern hospitality, fine coastal cuisine, and well-chosen wines in a comfortable, elegant 1900 mansion have made Elizabeth on 37th a favorite destination in Savannah for 24 years. Inspired by Chef Elizabeth Terry, Elizabeth on 37th continues to serve a sumptuous combination of traditional and innovative dishes, directed by Chef Kelly Yambor. The wine program and service staff are led by owners Greg and Gary Butch. Elizabeth on 37th is located in the Victorian District. The mansion, built for a cotton broker, is decorated with historic Savannah colors and patterns, fresh flowers, original paintings and ceramics, and is entered through fragrant herb gardens. *For parties larger than 8, please contact the restaurant for availability via phone or email. Thank you.* |
| Hours: | Open Every Evening For Dinner From 6pm-9:30pm |
| Categories: | Restaurants |
| Parking: | Street Parking |
| Payment: | American Express, Diner's Club, MasterCard, Visa, Discover |
| Specialities: | Reservations Accepted, Private Rooms, Non-Smoking, American, Alcohol |
| Amenities: | Wine, Business Lunches, Banquet/Private Rooms, Fireplace, Reservations |
| Products and Services: | DiRoNA Reservations: Takes Reservations. , Great Wines, Business Lunches, Features: Credit Cards, Fireplace, Reservations |
| Chef: | Kelly Yambor |
| Cuisine: | Southern Regional, American, Southern |
| Ambiance: | Romantic, Elegant, Quiet |
| Feature: | Great Wine List, Bar |
| Reservations Policy: | Suggested |
| Smoking: | Non-Smoking Restaurant |
| Dress Code: | Business Casual |
| Price: | $25 - $35 |
| Other Contact Info: | Email: e37@ix.netcom.com |
what an awesome meal the best i have ever eaten. I live in charleston and we have alot of resturants to pick from and some geat food but Elizabeth on 37th was by far the best. The filet migon was like butter melting in my mouth and my friend had the grouper i couldnt belive how good. A must to go to when in savannah
My June 3rd, 2009 visit to Elizabeths on 37th was just awful. We called ahead and made reservations. When we arrived we were kept on the front foyer for 45 minutes. Others that came later were seated ahead of us. When asked if they had reservations the hostess said no. She asked if we'd like to sit in an upstairs dining room and we walked outside the building and what appeared to be a fire esacape to what appeared to be an old bedroom with peeling pain on the ceiling. We finally sat down upstairs and ordered our food. We were served a cheese plate that was of fair quality and an appetizer clam soup that had sand in every bite. 45 minutes after arriving our main course still had not arrived. At the hour mark we asked if our food was coming and they said it was almost done. Our son began to have stomach pains so I asked the waiter if he could PLEASE get my food thrown into a plastic box so we could take it with us and he promptly brought me my check, but no food. I paid 200 dollars including tip and continued to wait for my food. My wife and son waited in the car. After ten more minutes I asked the waiter if my food was coming. He said he'd bring it to the home's foyer downstairs for me. I went down to the car for ten minutes to give them time to finish putting it in a box. I went to the foyer but there was no food waiting for me. I asked a waiter politely if he would try to locate my food. He said he would. Ten minutes later I finally left with no food. I paid 200 dollars for a skimpy salad, sandy clams and a stale cheese plate. My wife and I eat out at exceptional dining establishments often. This was simply the worst dining experience that I can recall. Everyone was certainly polite, as was I, however I could not recommend this restaurant to anyone.
Still the best: Excellent cuisine, service and ambiance. We dined here about 6 years ago, and then returned last Saturday night, and both visits were excellent. This is a seafoood retaurant, prepared in a gourmet presentation. To the reviewer who said he didn't like his chicken, I say go back to Atlanta and order a bucket of KFC and a 2 liter Coca-Cola. This is low-country cooking upscale.