Common Restaurant

📣 New Bread Service 📣
Introducing the latest brainchild of Trombone Bakery Executive Bakery Chef, Chelsea Clarkson, and her team.
Trombone’s focaccia is now featured on our bread service and features a fluffy, lightly salted, herb-infused bread served alongside sweet sea salted butter, seasonal jam, and a special balsamic vinegar and dipping olive oil.
Woodpecker Trail Olive Oil is an award-winning extra virgin olive oil from a sixth-generation family farm in Glennville, GA. Harvested olives are pressed within 24-hours and bottled on-site. We’ve paired this knockout with their Bourbon Barrel Balsamic, created from Italian Trebbiano Grapes and then barrel-aged.
This is no ordinary bread service. Available on our dinner menu, 7 days a week 5p-10p.
For our sourdough purists : fear not! You can still request sourdough, instead!

A Banana Fosters origin story.
Find this decadent pairing on our Cinnamon Toast Banané, featuring Trombone Bakery cinnamon rolls, vanilla custard, whipped vanilla cream cheese mousse, and these caramelized banana in a brown butter bourbon foster sauce.

A friendly reminder :: Dad likes oysters, too.
And even if he doesn’t, we’ve got something he’s sure to enjoy, from house-made pasta to perfectly cooked steaks to an award-winning wine list and craft cocktails, including artful N/A options.
🥂 Brunch: 10a-3p; with liquor service starting at 11am on Sundays
🦪 Prelude: 3p-6p; available in our social area
🥘 Dinner: 5p-10p; available in our dining room, on our mezzanine level, and at our full-service bar top

Last evening was one for the books.
Not only were we invited to host delegates from Curacao and the Netherlands, alongside representatives from World Trade Center Savannah, city of Savannah, UGA, Savannah State, Savannah Tech, SDBA, and Mayor Johnson, but we were able to join in an international conversation about the future of economic and educational development here and abroad.
What an incredible evening of learning, sharing, and exploring exciting opportunities for the future. We are deeply grateful to have been included amongst such an exceptional group of people and to act as an example of hospitality and culinary excellence.

💬 A New Dessert has entered the chat 💬
Trombone Bakery Executive Bakery Chef Chelsea is at it again and she’s bringing something tangy, tart, and indulgent just in time for summer.
Our Lemon Meringue Tart sits in a buttery vanilla sable and features a smooth tangy lemon custard, toasted honey meringue, and seasonal fruit. This well-balanced beauty ticks all of the boxes for the perfect after dinner treat.

🤌🏽 Chef Specials 🤌🏽
Friday night is twice as nice with two Chef’s specials this evening.
Scallops :: seared scallops atop lemon herb pea puree with melting leeks, grilled squash, and house-pickled radish.
Swordfish :: fresh swordfish atop a summer succotash with romesco and topped with tomato relish.
Here until they’re not.
Dinner : 5-10p nightly

Sometimes a mid-day pick-me-up is a mid-day fuel me up. A meal that understands that you’ve got stuff to do, places to go, and day dreams to realize.
Fuel up with us, seven days a week.
🥂 Brunch : 10a-3p
🦪 Prelude : 3p-6p (bar side only, first come first served)
🥘 Dinner : 5p-10p
Featured :: Brisket Grilled Cheese, highlighting our 12-hour slow braised brisket, melty Muenster cheese, bacon, housed-pickled red onions, and topped with garlic aioli.

The birth of a cocktail.
📸:

📣 Public Service Announcement 📣
A mid-day pick-me-up is good for your health.
Fresh seafood, cold cocktails, N/A options, and hearty snacks fuels the body while the time spent with our best people in a relaxed atmosphere and a professional crew fuels the spirit.
Prelude Hour : 3p-6p seven days a week