Housed in a Greek Revival mansion built in 1901, Elizabeth on 37th has been a defining part of Savannah’s fine dining landscape since its founding in 1981 by Elizabeth and Michael Terry. For over four decades, guests have gathered here to enjoy refined coastal cuisine, gracious Southern hospitality, and one of the city’s most celebrated wine programs. 

Greg and Gary Butch have been at the helm of Elizabeth on 37th as owners since 1996. The brothers started at the restaurant as waiters in 1983 working alongside Elizabeth and Michael Terry. As time has progressed, they took a more active role in managing the service program. By 1988, Greg and Gary were developing and expanding the restaurant’s beverage program, with an emphasis on wine. At its core, the restaurant is a family run business. The brothers have worked alongside their wives for over 40 years, and today the legacy continues into the next generation with Gary’s daughter, Isabel and her husband, Michael. After over 40 years, Gary and Greg can still be found waiting tables most evenings, paying homage to their origins in the industry. 

Our kitchen is led by Chef Kelly Yambor, a Michigan native, who began cooking alongside Elizabeth Terry in 1995. Since becoming executive chef in 1998, Chef Kelly has been acknowledged by the James Beard Foundation. Her seasonally focused recipes make use of fresh, coastal seafood and local produce. She shares the kitchen with her husband, Chef Jeremy Diehl, a Virginia native. Kelly and Jeremy have cooked side by side for over 30 years, crafting thoughtful interpretations of the bounty of the Lowcountry. 

Our wine program is home to an award winning and extensive cellar. The beverage program is now directed and curated by Michael Cohen, with an emphasis on wine pairings and whiskey flights. Michael is a WSET Diploma graduate, a Certified Bourbon Professional, a Certified Specialist of Spirits, and a Certified Specialist of Wine. 

Our pastry program is led by Carrie Van Gorder from Ithaca New York. She has a refined approach to Southern desserts, bringing a delicate balance of tradition and creativity to the table. Her work adds a sweet and memorable finish to the Elizabeth on 37th experience.