Savannah Grille

The best food we had on our vacation to the lake. Everything was delicious. The pork tenderloin was so amazing! Staff is so friendly and helpful. Perfect place to eat when you really want a incredible meal and a beautiful view.
Only suggestion is to have a non-​meat item in the kids menu such as mac and cheese.

Excellent food with a fantastic view of the lake. Best food beautifully prepared. An experience to savor.

Excellent food. Shrimp and grits as well as fried chicken were excellent. This place is the cream of the crop in a sea of mediocre LOZ restaurants. Have been back and just as good as first time. Cozy vibe, attentive staff. Lovely view.

Most innovative food at the lake. They use locally sourced meats and herbs from their own garden. The fish specials are flown in fresh. The waitstaff are foodies who are genuinely excited about the food and the process. The chef has visited our table in every visit, which makes the experience even more exceptional. The maple bacon ice cream are what dreams are made of!

On NYE, dropped in a drink and a small bite at the bar. We ordered charcuterie and got a pickled veggie board. What a shame! SG used to be our favorite stop on NYE but the place needs a better foyer with an inside door and better food. We left the charcuterie board ²⁄₃ full with an extremely sour taste.

Excellent place with excellent food and service I would definitely recommend to come and eat here.

OK, so I don’t have the bucks to fly around the world eating at Michelin three-​star restaurants. But I’m telling you, Chef Robert Sills has created some of the best food served anywhere around The Lake.
The girls are best friends since junior high school, and they both celebrated number 6 – 0 this year. Us guys just tag along to pick up the checks. The four of us have consumed a lot of great meals — and a few bad ones! — over the years, and we were all mmm-​ing our approval as we left Savannah Grille.
The evening we dined Chef Robert was offering a «3 for 30» special, which included the soup or salad, entrée and dessert for $ 30. Both of our friends chose the filet and loved it. My better half went with the pork chop and loved it, also.
Since I enjoy scouting out the less pedestrian entrée, I chose the roasted quail. I grew up the son of the avian Terminator, so I’ve eaten lots of feathery game. I’d forgotten how little meat there is on a quail. But trust me, Chef Robert knows too. He uses the quail as a vessel for his homemade boudin rice and mushroom stuffing, and places it atop a sweet potato purée enhanced by white beans and walnuts. D-​E-​L-​I-​C-​I-​O-​U-​S!
The highlight of the evening was Chef Robert’s visit to our table. Like Grandma, seeing family and friends enjoying their food is a grand reward for any cook. And for the diners, visiting with the creator of the meal you’ve just devoured is always a nice touch.
Overall, the prices are very fair considering the quality and character of the food. By-​the-​glass selections of Pinot Noir and Sauvignon Blanc complemented our meals nicely and were also reasonably priced.
A couple minor dings, but not enough to take away a star. I love to start a meal with a classic cocktail. My selection that night was a rye Manhattan. I know I’m a persnickety ol’ fogie, but in spite of Mr. Bond’s famous line in Dr. No and Tom Cruise’s mixo-​gyrations in Cocktail, martinis and Manhattans are stirred, not shaken. The foam at the top of my glass suggested otherwise. The other slight irritant was the waiter’s lack of attention. While friendly and knowledgeable about the menu, she’d disappear for lengthy stretches. In the type of restaurant that Chef Robert desires his bistro to be, wait staff must develop the knack of being unobtrusively available. Don’t hover. Simply facilitate the enjoyment of the meal by being tableside when needed.
Thank you, Chef Robert, for adding a much needed dimension to Lake dining.

Last week, our office had a send-​off for my longtime assistant, Lauren, and we gathered at Savannah Grille to wish her well! All of the appetizers that were ordered were yummy and our drinks were cold and satisfying. We enjoyed great company and great service! The fried Oysters and sliders were delicious!

A great Happy Hour as well as Dinner menus. A must try restaurant when at the lake! You will return!

We had the 7 Course Chef’s Tasting Menu and it was over the top Exceptional… Cody was our waiter and he was great., We also enjoyed visiting with the Chef… A wonderful dining experience!

Sooooo disappointing. We’d read several great reviews about this chef-​owned establishment and were so excited to dine here. We had a reservation, but the evening started with a hostess who «had to get our table ready», even though there were ample empty tables. Next up, a 10 minute wait for a glass of wine and a beer. Don’t believe the reviews you read about the lobster bisque-​it was bland thick lumpy crap. What I thought were chunks of lobster meat were lumps of congealed dairy skin. If you want excellent lobster bisque, go to On The Rise just off Case Road.
Ready for another cocktail? Forget about it! Another 10 minutes of empty wine glass and beer bottle, which I guess if they were busy might be OK, but with only 5 five other tables, 2 servers and a hostess-​unacceptable.
Only plus was the fried oysters we added to the salad. Entrees (Lazy J’s Chicken and Petite Tender Steak) were meh. Had to laugh when the server apologized for forgetting to bring us our third round of drinks, assuring us that he would take them off the bill, but of course did not. Dessert sorbet arrived without a spoon, credit card receipt arrived without a pen, although the server had 5 pens in his apron. Epic fail.

Outstanding food and service! Will come back every time we are in the area. We made the reservation online and did not have any of the problems of other reviewers.

We Made reservation by phone on recording then to make sure on Unilocal for nice Sunday dinner 800 pm. THEN it was confirmed. Then we made a change for 730 pm. That was confirmed also. TABLE BY WINDOW.
We arrived to find out that Savanah is not even open on Sunday’s.
Apparently they have got idiots taking care of marketing, and customer relations. Someone or Unilocal should have notified us on Not opened.
Very Disappointed. Terrible relations.

What a surprise a restaurant down here that is open in the winter. We had a waiter named Cody. The lobster bisque open the meal and was quite tasty. Then the wedge salad because I wanted to try the dressings offered. Wifey also had the lobster bisque and loved it. She ate Rabbit and loved it. It came with carrots cooked on a grill with the rabbit. I had the KC Strip. Just grill it up, no need add the sauces that they make just grill it and serve it. The steak had a good grill crust. It came with crawfish mac-​n-​cheese. All the food comes from a local area so it is very fresh and seasonal. Everything is made in house. Very good place.

My wife and I dined here for the first time this past weekend. All in all — the concept and the food is good. It could be great. The service is not very organized or professional, but the food is really pretty good.
Salads were the wedge with a buttermilk vinagrette (good). The caesar which came with «low country seasoned croutons». The croutons were huge and were indeed seasoned interestingly, but instead of being tossed in the dressing the dressing was spooned out over the leaves. Not bad.
We had the smoked quail stuffed with boudin and the shrimp and grits. The quail was well smoked and flavorful, the lobster broth used as the base for the shrimp and grits was really fantastic. The shrimp themselves were of good quality but were a little bland.
We are very excited for there to be a good local farm to table concept at the lake, as the old «some butter is good, all the butter plus bacon, breading and extra cheese is even betterer» standards around the lake are tiresome and overpriced. I’m looking at you Bentley’s and (ick!) JB Hooks.
Clean up the service and tighten up the plating and I’d pay another 15% no problem.

The drinks (blue cheese stuffed olives) were amazing, the staff was incredibly friendly and the atmosphere was great… I ordered a steak w/​whipped potatoes and they both had a ton of flavor and were cooked perfectly… Everyone else at our table raved about their food too…
I would of given 5 stars, but we had a waitress that didn’t know the menu very well and was slow getting us our drinks and food. Not the end of the world because we weren’t in a huge rush, but nonetheless it was slow. When the entrée arrived it looked very boring… Huge steak sitting on top of potatoes on a huge white plate. It tasted great, but it was a weak presentation of food…
The patio is a great spot to enjoy your dinner and I will definitely be back soon!!!

Incredible food and service at Savannah Grille! Definitely a great addition to dining at the lake.
I had the blueberry/​blackberry lemonade cocktail which was absolutely delicious. At our table, we had mushroom risotto, trout, the classic burger and the fried chicken dish and all were really delicious. I’m so happy to see a locally-​sourced restaurant doing well here!
Definitely worth checking out on your next visit to the lake if you’re looking for a nice dining experience.

Saturday, March 15, 2014
We made a 7:30 reservation and after just a short wait we were shown to our table. We had a decent view of The Lake considering we were not at a window. The décor is modeled after establishments in the Low-​country Regions of South and North Carolina near Charleston, South Carolina. The menu has Low-​Country leanings and is very broad and every one will enjoy something. The setting of the establishment is in a prime spot for Lake Ozark viewing and outside cocktails and dining. Excellent date night spot.
I had the pork-​chop with carrots my date the trout. Beautiful presentation, and done to perfection. We also had biscuits (of course, we’re in Low-​Country) with the house butter which we tried but requested the standard common butter.
The wine list was nice with pricing that ranged from reasonable to expensive. We had the Malbec, $ 30.00 very fair price.
Our server, Cody, was well informed and understood what we meant when we told him we were in no hurry and he paced us just right. Another great touch was the Chef/​Owner came to our table with a genuine inquiry about how our meal went.
We will return very soon.
5 stars if there was another lower priced wine selection in each category.

My goodness… We had come here for our anniversary dinner. Cody was our waiter and was wonderful! He was attentive without being overbearing. Definitely made the experience better. And now the food… Delicious! That doesn’t do it enough justice! Flavors were all delicate yet bold! Meat cooked perfectly. Sides were elegantly paired with the main course. We ordered the mushroom risotto and the bistro filets for main entrees and the stuffed shrimp and grits for an app.
The chef came by the tables to make sure we enjoyed dinner. He even gave us a complementary desserts for our anniversary which was house snickers with a white chocolate mousse, strawberry and lemon chiffon accents. It was a perfect end to an incredible dinner. Overall, beautiful ambience, superb service, and incredible food! Whenever we come back to Ozarks, we will return to Savannah!!!

This restaurant has only been open a week and we decided to give them a shot.
The facility is lovely with a beautiful view. There is no salt and pepper on the table and no bread was offered. Those two things we noticed right away. Cocktails and beer were great.
We are vegetarians and were hoping for great fish dishes. Trout and Flounder were the offerings. Not really favorite fish choices. My husband ordered the $ 28 Trout. He thought the vegetables were great, but not the fish. It was a small portion and he didn’t care for it. Would have liked to see salmon and maybe cod on the menu.
We tried the shrimp and grit fritters as an appetizer. They were delicious, but greasy to the point you noticed it quite a bit.
I had the lobster bisque and a large salad. The salad was lovely and I enjoyed the homemade onion ranch dressing. I would really have liked to have salt and pepper to put on it.
The bisque was good, not great. It was extremely thick, but tasted good. Again, I hate when a chef doesn’t want you to salt or pepper their food. It needed the pepper.
This location is amazing. I really hope the menu improves with time. I find it hard to believe that rabbit is something people are really dying to order.
We really want to see this restaurant succeed. I hope that the owners put themselves in a position to great their guests. We were there on a Saturday night and young hostesses and a young waiter were the only visible staff.
When we went to JJ’s the first time, one of the owners was seating people and you feel that you are really wanted there. This staff was not enthusiastic at all. Polite, but it was just a job.
As a business owner I would have been thrilled to see every customer that walked in the first week I was open and I would have wanted that feeling to be shared with the guests.