Savannah Restaurants

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Noble Fare

Noble Fare Review

This is one superior fine-dining experience, all the way from the amuse-bouche to dessert. In a gentrified neighborhood that now boasts high-end real estate, most of the clientele are well-heeled, older residents or thirtysomethings booking for a special occasion. The decor is "dressy," a study in opulent black, white, and red. The bread service includes honey butter, pistachio pesto, olive oil, and balsamic vinegar for your biscuits, flat breads, rolls, and focaccia, all of which are artistically presented on contemporary white dishes. Among the choice appetizers are tuna tartare with avocado and a fabulous shrimp bisque. The scallops are laudable, and the fish is so fresh it practically moves on your plate. If you are a venison lover, go for the tenderloin with carrot puree, potatoes, greens, and Pinotage syrup. A prix-fixe tasting menu is available as well. Red meat can produce a chemical need for chocolate, so the molten-lava cake with raspberry sauce and custard ice cream may be a requirement, especially paired with a Zinfandel port. The owners are chef Patrick McNamara and his lovely bride, Jenny, who runs the front of the house.

    Restaurant Details

  • Reservations essential.
  • Credit cards accepted.
  • No lunch. Closed Sun. and Mon.
Updated: 11-12-2012

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