We apologize for any inconvenience but we are currently experienceing technical difficulties with our phone lines. If you are trying to reach us on a mobile phone and cannot get through, please try using a land-line. You may also make reservations for groups of 4 or less through Open table. If you would like to reserve for a larger group please contact us through email here. Again we apologize for any inconvenience.
We now have tickets on sale for our upcoming Sponsored by Hietz Wine Cellars. Click on our "special events page" tab for more information. To make a reservation please call Sean Dylan or Abby Clark @ 912-721-1000
or Sean Dylan
Sunday - Thursday
Lunch 11:00 AM - 4:30 PM
Dinner 4:30 PM - 10:00 PM
Friday - Saturday
Lunch 11:00 AM - 4:30 PM
Dinner 4:30 PM - 11:00 PM
We are Located at 26 East Bay Street between the Old Cotton Exchange building and City Hall. The Bay street entrace is located on factors walk.
You may also enter at 15 East River Street. Take the elevator to the 4th floor where you find our main dining room.
From I-16, take 1-16 until you reach the end, where Montgomery Street and Liberty intersect. Take a right onto Liberty, then a left onto Drayton. Take Drayton all the way to Bay Street. Take a left on Bay street, then an immediate right onto the Drayton Ramp. You will see our entrace straight ahead!
From Truman Parkway, drive north until you reach the end of the parkway. Turn right towards downtown Savannah. Keep right onto Bay Street. A few yards past Drayton street, turn right onto the Drayton Ramp.
Valet Parking is available Tuesday-Saturday at 6:30 PM. Valet is located behind the Old Exchange bell. Please enter the lot from Bay Street between Abercorn and Drayton.
We offer LIVE music every evening and also during the day on Saturdays and Sundays.
In 1858, John Stoddard had this building commissioned to be designed and built by the famous New York architect, John Norris. He was one of three major architects in Savannah at the time, along with William Jay and Charles B. Clusky. Some of John Norris’ Savannah works include the Andrew Low House, the Cotton Exchange, the Mercer House, and the Meldrim-Green House. Completed in 1859, this building was originally used as a warehouse and later housed Steven Shipping Company. The lower floors were known as John Stoddard’s Lower Range and the top floors as John Stoddard’s Upper Range.
During the War Between The States, General Sherman’s lesser officers used this building’s empty offices for housing and planning space. Our main dining room showcases a map that was hand-drawn by Union soldiers detailing Sherman’s march from Tennessee through Georgia. The map was originally found in 1901 during a renovation of the building. Workers were removing the old finish and noticed lines drawn on the wall. A small portion of the map was preserved, while the rest was covered due to damage and wear.
"Dr. Vic" to his friends, is a native of Savannah, Georgia. He has been a respected member of the medical community for over forty years. He has served as Chief of Staff at both Memorial Health University Hospital and St. Joseph's/Candler Hospital, and is the founder of Emergency Medical Services in Chatham County, Georgia. He has received the Humanitarian Service Award from the American Medical Association and the Distinguished Citizens Award from the Armstrong Alumni Associationew website.
Bill Hall, long-time local restaurateur, was born and raised in Louisiana where he graduated from Southeastern Louisiana University with a BA in business. Bartending, restaurant management, and restaurant chain management took him to Colorado and back to Louisiana before arriving in Savannah, Georgia. Bill bought Huey's Restaurant on River Street in 1994, reviving the New Orleans-style cafe and making it a "must-visit" destination for tourists
Dr. Irving Victor & Bill Hall
Born in Mason, Michigan, Sean Dylan's culinary experience began at twelve years old scooping ice cream in Nassau, Bahamas. His first foray into fine dining and where he grew his passion for wine was in Rhode Island at the Sheraton/Goat Island. After five years in RI, Sean moved to Naples, FL as a server/captain/maitre'd/sommelier at the Ritz Carlton Naples where he gained the majority of his experience with Old World/New World wines and fine dining. Sean worked in various country clubs as food and beverage director and restaurants as general manager. He joined the Vic's team three months after opening in 2006 as general manager with the goal of providing excelent fine dining service in a casual and relaxed atmosphere