Savannah, Georgia

A kitchen that listens to the season.

No. 17 serves an evolving menu built around what's at peak right now — from coastal waters and local farms, prepared with restraint.

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Our Philosophy

We don't have a signature dish. The season decides.

Chef Marie Okonkwo spent twelve years in kitchens from Charleston to Portland before coming home. No. 17 is her argument against the static menu — against the idea that a restaurant should serve the same thing in July that it served in January.

We work with fourteen farms and three fishing boats within a hundred miles. The menu changes weekly, sometimes daily. What stays the same: everything is made here, from the bread to the butter.

No. 17 interior

This Week

What's on the table

Roasted Georgia Shrimp 32

Charred lemon, calabrian chili butter, grilled sourdough

Heirloom Tomato + Peach 18

Whipped ricotta, basil oil, sea salt, cracked pepper

Cast Iron Carolina Trout 34

Crispy skin, brown butter, capers, new potato confit

Braised Lamb Shoulder 42

Fourteen-hour roast, rosemary jus, root vegetables

Cornmeal Crusted Okra 14

Comeback sauce, pickled shallot, fresh dill

Seasonal Fruit Galette 16

Whatever's ripe. Today: fig, honey mascarpone

D

Dinner Service

Tuesday through Saturday, 5:30 to 10:00. Reservations recommended — we keep a few seats at the bar for walk-ins.

Reservations open 2 weeks ahead

P

Private Dining

The Garden Room seats up to eighteen for celebrations and corporate dinners. Seasonal prix fixe menus available upon request.

Inquire for availability

W

Wine Program

Ninety bottles curated toward small producers who farm with intention. Our team guides you — no pretense, just good wine.

By the glass or bottle

Join us this evening.

We release cancellations daily at 2pm. Join the list.

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