Restaurant · Wine Room · Bar
Dining at The Wexley
Three rooms, one kitchen philosophy: Southern ingredients, cooked with restraint, served without fuss.
Restaurant · Wine Room · Bar
Three rooms, one kitchen philosophy: Southern ingredients, cooked with restraint, served without fuss.
Restaurant
Chef Dana Whitfield cooks the Lowcountry the way it tastes today: shrimp from the Georgia coast, Carolina Gold rice, heirloom vegetables from farms within an hour of the city. The five-course tasting menu changes with the season; à la carte is always available.
Dinner Tuesday to Saturday, 5:30 – 10:00 pm
Sunday brunch 10:30 am – 2:30 pm
Closed Mondays · Tasting menu $95 · Wine pairing $60
Wine Room
A vaulted brick cellar with 240 labels — from Georgia's Dahlonega Plateau to Sonoma, Burgundy and the Mosel. Sommelier Marcus Lee hosts guided tastings on Thursdays and pours a rotating flight of six wines by the glass every evening.
Open daily 4:00 – 11:00 pm
Thursday tasting 6:00 pm, $45 per person, reservation required
Bottles to take home at shop prices.
Bar
Named after the dark walnut counter that has stood here since the 1920s. Bourbon and rye from small distilleries, a tight list of classic cocktails and a few of our own — the Wexley Sour with peach and sorghum is the one guests come back for. Small plates until midnight.
Open daily 4:00 pm – 1:00 am
Live jazz Fridays from 8:00 pm
Terrace open in fine weather, dogs welcome.
Mornings
Biscuits with peach preserves, shrimp and grits, eggs cooked to order, fresh fruit, house-made granola and Savannah-roasted coffee. Included in every room rate; $28 for visitors.
Monday – Friday 6:30 – 10:30 am
Saturday & Sunday 7:00 am – 12:00 pm
Room service breakfast from 6:00 am.
