The Grey has been one of my bucket list restaurants for quite some time.



The Savannah, Georgia, restaurant is set inside a beautifully restored 1938 Greyhound bus terminal that gives all the Art Deco vibes.



It is co-owned by John Morisano and James Beard Award–winning chef Mashama Bailey.



Bailey’s cooking draws on her Southern roots while weaving in African and European influences, creating dishes that are layered, creative, and deeply comforting.



The building itself adds to the experience, with original architectural details, a curved bar, and nods to its bus station history thoughtfully woven into the design.



The restaurant has been recognized nationally, including features on Chef’s Table and in Food & Wine’s Best New Restaurants list.



The Grey offers a prix fixe tasting menu as well as seasonal à la carte options.



The Grey has become a landmark in Savannah’s Historic District, attracting both locals and visitors.



FRIED PUMPKIN - yogurt, serrano, honey - The pumpkin itself is tender with a crisp golden coating, offering a warm sweetness that pairs beautifully with a drizzle of honey. The tangy yogurt adds a creamy contrast while thin slices of serrano bring just the right amount of heat.



FISH CROQUETTES with lemon aioli - While the exterior had a nice crunch, the filling leaned on the fishy side and lacked much seasoning to balance it out. The lemon aioli helped add some brightness.



MUSHROOMS & SUNCHOKES - cornmeal crepe, spring onion, sherry - The mushrooms and sunchokes dish is earthy, elegant, and full of depth. The cornmeal crepe adds a rustic, slightly sweet base that soaks up the rich flavors of the vegetables, while spring onion brings a fresh pop that lightens each bite. A splash of sherry ties it all toge



A small sorbet palate cleanser before dessert was icy and a bit tangy.



The butterscotch pudding at The Grey is a nostalgic little marvel - rich, silky, and comfortingly familiar. It graces the table adorned with a delicate crown of chantilly cream and a scattering of crunchy peanut brittle topping, adding just the right amount of texture and whimsy.



The Grey doesn’t just serve delicious food—it embodies the future of Southern dining while honoring the rich history and traditions that shaped it.



Grade: A

Avec opened in 2003 in Chicago’s West Loop, created by chef Paul Kahan and restaurateur Donnie Madia. Designed by Thomas Schlesser, the space is long and narrow, clad in warm cedar planks, with communal tables and counter seating that encourage a shared dining experience. The concept blends the casual atmosphere of a wine bar with a menu inspired by the flavors of the Mediterranean, drawing from the culinary traditions of Spain, Italy, France, and the Middle East. The restaurant is best known for its small-plate format and seasonal approach to cooking. Over the years, Avec has received multiple local and national accolades, and has become widely recognized within Chicago’s dining culture. Signature items include bacon-wrapped, chorizo-stuffed dates served with piquillo pepper-tomato sauce, salt cod brandade with garlic bread, and wood-oven roasted fish. Avec’s bacon-wrapped dates are one of the restaurant’s most famous dishes and have been on the menu since its early years. They start with Medjool dates, which are stuffed with chorizo sausage for a savory, spiced filling. Each date is then wrapped in smoky bacon and roasted until the exterior is crisp and the interior is hot and caramelized. The finished dates are served in a shallow pool of piquillo pepper–tomato sauce, which adds a sweet, tangy, and slightly smoky element that balances the richness of the bacon and sausage. The dish is plated in a small cast-iron pan, keeping it hot at the table and adding to its rustic presentation. Avec’s deluxe focaccia is another signature dish. It’s a thin, golden slab of house-made focaccia, baked until the crust is crisp and the inside remains soft and airy. The bread is filled with a warm, savory mixture of taleggio cheese and fresh herbs, plus truffle oil. Yum.

The other snack I ordered was potato and salted cod brandade with garlic crostini and chive. Brandade is a classic Mediterranean preparation made with salt cod that has been soaked to remove excess salt, then blended with olive oil and cream until smooth and spreadable. The result is a warm, velvety purée with a mild, slightly briny flavor. It’s served in a small crock, accompanied by slices of toasted garlic bread for scooping. Grade: A

Frontera Grill, Rick Bayless’s iconic Chicago restaurant, has been serving vibrant regional Mexican cuisine since 1987. The lively River North spot bursts with color -- folk art, bright walls, and a menu that features guacamole, moles, tacos, and tamales. The restaurant features accolades like the James Beard Foundation’s “Outstanding Restaurant” award and a Michelin Bib Gourmand distinction. Frontera Grill’s guacamole is famous because it’s prepared fresh to order, using high-quality avocados and vibrant, authentic ingredients. It is presented in a molcajete with warm, house-made tortilla chips. It’s become a signature dish and a must-order. The avocados are perfectly ripe, creating a creamy base that’s lifted by zesty lime, sweet tomato, crisp onion, and just enough chile heat to keep things interesting. The Ceviche Trio includes the Shrimp & Scallop Ceviche Verde (creamy, herb-green ceviche of Mazatlan blue shrimp and Baja bay scallops, avocado, cucumber, jicama, serrano, and knob onions), Tropical Tuna Cocktail (Hawaiian yellowfin tuna, tomatillo-avocado salsa, and tropical fruit salsa), and the Classic Frontera Ceviche (Hawaiian albacore, lime, tomatoes, olives, cilantro, green chile, and Tostaditas). Ceviche is a dish where raw seafood is “cooked” by marinating it in acidic citrus juice—usually lime or lemon. The acid causes the proteins in the fish or shellfish to denature, which changes their texture and color, making them firm and opaque like they’ve been cooked with heat. This process also imparts a bright, tangy flavor that complements fresh herbs, onions, chiles, and other ingredients typically mixed in. Because the seafood isn’t heated, freshness is crucial, and ceviche is usually served chilled to keep it safe and refreshing. In the midst of my meal of guacamole and ceviche, I also enjoyed bites of the Tomatillo Salsa: a tangy green salsa made with fire-roasted tomatillos, cilantro, garlic, and serrano chile, and the Roasted Tomato Salsa: a rich red salsa featuring sweet tomatoes, fresh cilantro, and earthy New Mexico chiles. To finish things off, I enjoyed the hot chocolate, which is rich, and bittersweet. "Frontera roasts a huge burlap sacks of cacao from groves in Tabasco, Mexico. They winnow and grind them under a heavy granite wheel – all handmade, in-house in Chicago. They simply mix the best quality chocolate with the perfect amount of organic Mexican sugar." Grade: A

River Street Sweets is a classic stop in Savannah, Georgia -- part candy shop, part Southern tradition.



The minute you walk in, the smell of warm pralines hits you, and staff are usually handing out free samples hot off the marble slab.



Their World Famous Pralines are buttery, nutty, and melt-in-your-mouth good. "Made with butter, sugar, cream, and Georgia-grown pecans, they deliver the perfect balance of crunch and sweetness in every bite," reads the website.



The bear claw -- which others may call turtles -- is smooth chocolate and sumptuous homemade caramel combined atop a bed of crunchy pecan pieces. Bear Claws are the #1 chocolate confection in the shop.



Milk Chocolate Bear Claws® were the very first chocolate product sold in the original River Street Sweets® store; the white chocolate ones are just as tasty.



Grade: A

Harold’s Chicken Shack #17 is a no-frills fried chicken joint that’s part of a beloved Chicago chain known for saucy, crispy chicken. This location, posted up on a busy stretch, keeps it simple—fluorescent lights, a bulletproof counter window, and that unmistakable scent of grease and spice.



The chicken skin stays crispy under that sticky, vinegary-sweet sauce, and the fries soak up all the extra in the best way. The bread’s mostly there to catch drips, but don’t sleep on it. It’s messy and iconic. That mild sauce was everything.



Grade: A

Vito & Nick’s is a Chicago institution that’s been serving up thin-crust pizza since 1920.



There’s wood paneling on the walls, TVs tuned to whatever game’s on, and a no-frills attitude. It’s family-run, full of regulars and old-school.



The pizza here is legendary for a reason. It’s ultra-thin, almost cracker-like, with a crisp edge and just enough chew to keep things interesting. The sauce is zesty and slightly sweet, the cheese goes all the way to the edge, and the toppings get a good char from the old-school ovens.



Cut tavern-style, into little squares, my cheese pizza was simple but perfect—gooey mozzarella melted over a crisp, buttery crust with a tangy, well-balanced sauce that hit just right.



Grade: A

Girl & the Goat is a super popular spot in Chicago’s West Loop, started by Top Chef winner Stephanie Izard. It’s known for its fun, shareable plates with bold flavors -- think goat empanadas, crispy pig face, and lots of veggies done in creative ways. The vibe is lively and laid-back, and it’s been a go-to for food lovers since it opened in 2010.



Girl & the Goat has a warm, rustic-industrial vibe with wood beams, exposed brick, and quirky touches like vintage fireboxes and a big goat painting on the wall. The open kitchen and cozy booths make it feel like a fun dinner party in a stylish loft.



The name Girl & the Goat comes from chef Stephanie Izard’s last name, which refers to a type of mountain goat in French. She liked the playful sound of it and felt it was a fun, personal touch—especially after seeing a painting of a girl and a goat that inspired the final name.



There’s a tiny chef’s counter right next to the open kitchen at Girl & the Goat, and it’s one of the coolest spots in the whole place. It only seats a few people, but you get a front-row view of all the action and sometimes even little surprise bites handed over from the line -- perfect for solo dining.



The green beans at Girl & the Goat are a must-order—crisp, charred just right, and tossed in a bold mix of fish sauce vinaigrette, cashews, and chili. They hit that perfect balance of salty, tangy, and umami with just a bit of heat. It’s the kind of dish that turns a simple veggie into something craveable.



A gift from the kitchen - The chickpea fritters are crispy and dotted with crunchy chickpeas adding extra texture. They’re served with a rich, creamy goat yogurt that really brings the dish together. It’s a comforting bite with just the right mix of crispy and creamy.



The pig face at Girl & the Goat is surprisingly tender and packed with rich, smoky flavor. It’s served with crispy potato stix and a perfectly cooked sunnyside egg, adding a great mix of textures and a silky finish.



Every dish is packed with bold flavors and creative twists, making each bite exciting.



Grade: A