Common occupies a spot on East Broughton Street in Savannah's North Historic District, owned by Mike and Bee Vaudrin with Executive Chef Sean Freeman leading the kitchen. The restaurant frames its cooking as an elevated take on Southern and Lowcountry food, offered through a dinner menu, a seasonal seven-course chef's tasting menu, and a brunch service.
Dishes that come up often include short ribs, oysters, chicken and waffles, poutine, house-made ravioli, curry, bread pudding, a New York strip, and mahi mahi, with French toast among the brunch staples.
Down the hallway toward the wine cellar sits Trombone Bakery, the in-house operation responsible for Common's breads, pastas, and pastries, including a house sourdough.
Wine Director Shawn Crowley oversees a list built around a rotating selection of more than thirty by-the-glass pours, paired with a dedicated cocktail and spirits program. Common also hosts private events in a space above the main dining room.
Dishes that come up often include short ribs, oysters, chicken and waffles, poutine, house-made ravioli, curry, bread pudding, a New York strip, and mahi mahi, with French toast among the brunch staples.
Down the hallway toward the wine cellar sits Trombone Bakery, the in-house operation responsible for Common's breads, pastas, and pastries, including a house sourdough.
Wine Director Shawn Crowley oversees a list built around a rotating selection of more than thirty by-the-glass pours, paired with a dedicated cocktail and spirits program. Common also hosts private events in a space above the main dining room.