Alder & Quail Reserve
Alder & Quail — Savannah, Georgia

Choose your seat before it turns red.

Seven courses, one pace, and a small room arranged around the pass. The plan is the room itself: white seats are open, red seats are taken.

Reserve a seat See the tasting menu
  • Seven-course tasting menu
  • Wine pairings
  • Chef's counter seats
  • Private dining room
The room — plan view White open · Red taken
Open seat Taken
01 — The room

A small room, built around the pass.

There is one menu at Alder & Quail, and the room is arranged around watching it cooked: a counter along the pass, a banquette against the long wall, a few tables between them, and the private dining room set off at the back.

  • Seating

    Chef's counter, banquette, floor tables, private dining room.

  • Menu

    Seven courses, cooked to order and served at one pace.

  • Pairing

    Wine poured alongside the menu, course for course.

  • Supplement

    Seasonal truffle, offered when the season allows.

The dining room at Alder & Quail set for service
An hour before the first seating
A chef finishing a plate at the pass
Finishing at the pass
02 — The evening

Seven courses. One seat.

One menu, one pace, nothing to decide but where you sit.

The menu is cooked to order and sent out across the evening — seven courses in a single progression, served to every seat in the room.

  • 01 — The menu

    Seven courses, cooked to order

    The evening runs as one progression, paced so each course lands when it should. Every seat in the room is served the same seven.

  • 02 — The counter

    Seats at the pass

    A short run of chef's counter seats looks straight onto the pass — close enough to watch the last spoon go onto the plate.

  • 03 — The supplement

    Seasonal truffle, when the season allows

    Truffle supplements are offered alongside the menu while the season holds. Ask at the table on the night.

03 — Pairings

Wine, poured course for course.

The pairing moves with the menu rather than beside it: a glass chosen for each course, poured as the plate goes out.

  • 01

    Poured with the courses

    The pairing follows the menu course for course, so the glass in front of you matches what is on the plate.

  • 02

    At every seat

    The pairing can be added to any seat in the room — the chef's counter and the private dining room included.

  • 03

    Booked with the table

    Ask for the pairing when you reserve, so the evening is set before you arrive.

Red wine being poured into a glass at the table
Poured at the table
04 — Private dining

One room, set off from the floor.

The private dining room sits apart from the pass and the main floor, and is served the same seven courses as the rest of the restaurant.

Wine pairings are poured as they are in the main room, and seasonal truffle supplements are offered when the season allows.

Ask about the private room
The private dining room
  • The room

    A private room off the main floor, set back from the pass.

  • The menu

    The same seven courses, served in the room.

  • The pairing

    Wine pairings available as in the main room.

  • Booking

    Arranged directly with the restaurant.

05 — Reservations

Reserve a seat.

Reservations are taken directly with the restaurant. Tell us where you would like to sit — the chef's counter, the banquette, a floor table or the private dining room — and whether the wine pairing should come with it.

See the tasting menu The private room

Reservations taken directly with the restaurant