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✔️ Dine-in ✔️ Takeout ✔️ No delivery
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Restaurant serving farm-to-table American cuisine in a welcoming dining room or on its patio.
Hours
| Sunday | 5–9 PM |
| Monday (Labor Day) | 5–9 PM Hours might differ |
| Tuesday | 5–9 PM |
| Wednesday | 5–9 PM |
| Thursday | 5–9 PM |
| Friday | 5–10 PM |
| Saturday | 5–10 PM |
Menu
Order and Reservations
Reservations: opentable.com
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Reviews
Alan Lynn
We had a great dinner here with excellent service and food. Really nice pork chop and steak, with key lime pie and creme brûlée for dessert. They were great accommodating a gluten allergy as well. Zero complaints. Pricey, but we got our money’s worth overall.
… moreJulia Will
For my birthday dinner I decided to go to Cha Bella after long research for the best place in Savannah.
… moreJenn Callaway
5 stars from Californian foodies! The seven of us absolutely loved every bite of our meal! The server was so friendly and attentive and the bartender made our one underage diner a fun mocktail. We ordered a bottle of wine, 4 appetizers, 5 entrées, 4 sides and 3 desserts and enjoyed every dish! The grouper cake was better than any crabcake I’ve ever had and the filet mignon was cooked perfectly. Our desserts were absolutely amazing. We are so glad to have discovered Cha Bella while on a girl’s trip in Savannah and hope they’d consider a second location in the Napa Valley!
… moreDom Rivera
Atmosphere and service were great. We ordered the seared sea scallops which were perfectly cooked. The pepper crusted beef carpaccio had great presentation but was underwhelming, under seasoned, and frozen in the center still. The pork and whiskey board with the whiskey trio from burnt church distillery was the best thing we ordered. The pork belly was cold but the deviled eggs and bacon-jalapeño egg roll was good. One of the specials for the evening was grouper which was okay but under seasoned. I was really looking forward to the chimichurri rare ribeye steak I ordered, but again was underwhelmed with the quality of the steak. Overall three stars. Would I return or recommend, probably not unfortunately.
… moreEmily Dobry
This was my absolute favorite restaurant in Savannah. The food was on a whole different level of delicious and satisfying. Our group shared an amazingly smooth hummus, rack of lamb, bacon wrapped scallops, and a jalapeño dip that none of us could get enough of. It’s a beautiful little place. Felt intimate. The employees were all very friendly. The best part? It’s farm to table. If I ever come back to this city, I will absolutely be returning to this restaurant.
… moreSteven Jenkins
Was on vacation and decided to stop in on a whim. They had no problem seating us even though we had made a reservation only an hour before Food was really good. Highly recommend the rack of lamb and the giant ribeye (24oz.). Service was amazing, drink specials were a little different, but very good. Locals and visitors alike really should make sure to stop by and enjoy this place.
… moreCharlotte “Charlie” Merlock
Went with a large party for dinner this past weekend and enjoyed my experience! The food was excellent and the server did a great job with our large group. My only dislike was that my wife and I were not advised of a plate splitting fee. I understand this is something that restaurants do but it was not made clear to us when ordering.
… moreShelly Keating
Had to do a quick dinner because had a ghost tour. We told the waiter who was awesome got the food out quickly and great service. Every single person in our party’s meal was DELICIOUS. Only reason for 4 was we sat outside and beautiful patio setting and had fans going so not hot. But flies were out of control. But would definitely recommend and go back!
… morekevin Chancey
Wish I could say this was a diamond in the rough, I can’t. Overpriced is a word that comes to mind. Starters were very good. $60 dollar steak was at least 1/3 fat and I have had better. My wife got the chop with sauce. It was good. Total bill was $200. Probably worth $80. Cozy little atmosphere though.
… moreFariah Amber
My hubby picked this restaurant and he did a very good job I must say!
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