The vision for Savanna's was a simple one: create exceptional food and serve it flawlessly in inviting surroundings. This vision was realized, and has made Savanna's extraordinary in a town where restaurants come in and out of vogue over the course of a holiday weekend; Savanna's is in its fourteenth year, and remains the place to dine in the Hamptons. The atmosphere is relaxed yet civilized. The dining room itself is formal but at the same time airy and inviting. French doors open out to the patio and rose garden, permitting graceful outdoor dining on summer nights under the pillared pavilion; ceiling fans gently move the petals of the sunflowers adorning the tables, and the flickering of many candles illuminate the creamy wainscoted walls and the beautiful mirror backed antique bar filled with aged spirits. One thinks of women in cool, long white dresses with straw hats and men in linen suits and you can imagine Jay Gatsby and Daisy siting at the corner table. There is a timeless historic style underlying the unique cuisine and the festive sounds of music and voices.

The menu is eclectic, boasting the culinary genius of Savanna's executive chef, Aldo Alo, who creates culinary masterpieces from simple fresh foods. The menu features local seafood, Maryland Jumbo Lump Crab Cakes, exotic game, prime steaks, homemade pasta, and organic produce. The kitchen is complemented with a wood burning oven where all of the restaurant's bread is baked and specialty entrees are roasted. Desserts are also made on the premises and are, like everything else, a delight for the senses. There is an extensive wine list, large selection of cognacs, small batch bourbons, and single malt scotches and cigar humidor.

At Savanna's you will experience superior service; the sort of sensitivity to a patrons needs that one enjoys from a professional waitstaff more customary in Europe than the United States. Maitre 'd Fabrizio Riillo and his staff are attentive and perceptive without being too present.