Sapphire Grill

Chef Nason opened Sapphire Grill in January 1998. Sapphire’s “Fresh Market Cuisine” is Chef Nason’s eclectic interpretation of Savannah’s antebellum culinary heritage, featuring local and regional day-gathered, organic ingredients. Some elements are obvious: fresh caught seafood, organic free-range meats, game, poultry, vegetables and herbs from local and regional farms. More subtly woven into Nason’s menus are organic heirlooms and wild foods from local and national custom growers and gatherers delivered by airfreight on a daily basis.