Late Air Wine Bar

Late Air Wine Bar Wine bar specializing in natural wine and thoughtful small dishes.
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Late Air is a neighborhood restaurant and wine bar on the corner of Bull and Victory in Savannah, GA. We pour a rotating selection of natural wines by the glass and bottle, alongside a seasonal menu from Chef Daniel Harthausen that’s always changing. The food ranges from small snacks to larger plates meant to share, all inspired by what’s fresh and in season. Everything’s served by a friendly, easygoing team who love wine and love talking about what to pair it with.

06/08/2026

It’s been a really nice start to the warmer months here. Many bottles shared, dishes served and new friends made. Thanks for coming and spending your time with us, it truly means so much.

For those that don’t know, Late Air is open Monday through Saturday with Apero hour every day from 5-6PM. We have some events coming up that we will share about soon and until then, we hope to see you soon for some wine and food.

Thanks everyone for the continued support and thanks to our team for the work that they do ♥️

Some new arrivals from the Arbois…Alice Bouvot has become one of the defining voices of Jura’s natural wine movement thr...
05/27/2026

Some new arrivals from the Arbois…

Alice Bouvot has become one of the defining voices of Jura’s natural wine movement through her work at Domaine de l’Octavin. Farming biodynamically and vinifying without additives since 2005, Bouvot crafts wines that are energetic, expressive, and deeply alive, often blurring the lines between tradition and experimentation. Her cuvées range from delicate, mineral-driven Jura classics to compelling négociant bottlings. The wines are celebrated for their purity, texture, and emotional intensity, reflecting a life spent taking an honest and dynamic approach to the craft.

We are fortunate to have plenty of Alice’s wines to share with you all. Come by and try them soon ♥️

05/07/2026

Hiring | Chef de Cuisine

We’re looking for a leader who can run a tight, thoughtful kitchen while pushing the program we’ve built forward. This role is for someone who cares about systems, consistency, and developing our team just as much as they care about the food we create.

We’re a small team by design with a collaborative nature. Ultimately this position requires someone who can stay aligned with both the front and back of house, as well as the intuition to recognize the needs of the team in order for us to deliver the best possible guest experience. Our menu fluctuates frequently, emphasizing the best possible ingredients available to us here in Savannah, GA. A motivation to work with, seek out, and build relationships with our local purveyors is a must.

What you’ll do:
– Lead daily kitchen operations
– Manage and mentor the team
– Oversee ordering, inventory, scheduling and cost control
– Collaborate on menu development

What we’re looking for:
– Strong leadership and communication
– High-level organization and attention to detail
– A deep respect for ingredients and technique
– Experience running service in a fast-paced kitchen

Send Resumes/inquires to [email protected] we look forward to hearing from you!

We’re looking for a server to join our team at Late Air full-time.At Late Air, the server role is central to the guest e...
04/16/2026

We’re looking for a server to join our team at Late Air full-time.

At Late Air, the server role is central to the guest experience. We’re a small, tight-knit team that values thoughtful, intuitive service. We care deeply about food, natural wine, and creating a space where guests feel genuinely taken care of.

We’re looking for someone who:
• Has experience in restaurants (fine dining is a plus)
• Is team-oriented and communicates clearly
• Is organized and able to stay a step ahead during service
• Has a strong hospitality mindset and enjoys connecting with guests
• Has experience working with natural wine and is eager to learn more
• Feels comfortable guiding guests through menus, pairings, and the “why” behind what we do

What the role looks like:
• Leading the guest experience from start to finish with awareness and care
• Reading the table and adjusting your approach naturally
• Working closely with the kitchen, bar, and host team to keep service flowing
• Staying on top of details; timing, cleanliness, organization, and communication
• Continuing to learn and grow your knowledge of food, wine, and service

If you enjoy working in a collaborative environment, love talking about food and wine, and take pride in creating meaningful guest experiences, we’d love to meet you.

Please send your resume to [email protected]

04/03/2026

Soft shell crabs from tempura fried over a clam dashi sunchoke chowder with an nduja scallion ginger oil.

We’ll have a limited run of these first of the season soft shells this weekend! See you soon.

Watsonia Farms asparagus with Le Puy lentils and watercress; dressed in dijon, Split Creek feta and sunchoke chips | now...
04/02/2026

Watsonia Farms asparagus with Le Puy lentils and watercress; dressed in dijon, Split Creek feta and sunchoke chips | now on the dinner menu

HIRING | Line CookIt is a rare moment that we have back of house positions available but we are in search of a line cook...
03/31/2026

HIRING | Line Cook

It is a rare moment that we have back of house positions available but we are in search of a line cook to join our small, tight-knit team.

This is a full-time position (4 days/week) with in-times at 12pm or 3pm. With tips, the role averages between $22–$28/hour.

Our kitchen is collaborative and focused. We’re looking for someone who:

• Has 2+ years experience on the line
• Enjoys working in a smaller team environment
• Communicates clearly and values organization
• Takes pride in consistency, cleanliness, and ex*****on

As a smaller kitchen, we have more flexibility with dishes, building our menus around what’s exciting and in-season. A collaborative nature is a plus but this can also be a great opportunity to learn about the menu development process.

If you like being part of a crew where everyone pulls their weight and the energy stays grounded and sharp, you’ll fit right in.

Please send your resume to [email protected]

Roasted Half Chicken from | Marinated in shio koji before being dry rubbed in morita chile and sichuan peppercorn. Serv...
03/19/2026

Roasted Half Chicken from | Marinated in shio koji before being dry rubbed in morita chile and sichuan peppercorn. Served with spring onions and pickled fresno chiles…

Dinner starts at 5! See you soon.

03/12/2026

Late Air will be closed next Monday and Tuesday (March 16th & 17th) while we make some updates to our space.

Come see us this weekend, there are still some tables available via and walk-ins are always accepted.

See you soon!

ORSI VIGNETO SAN VITO | BY THE GLASS TAKEOVERWe’re thrilled to welcome Frederico Orsi to Savannah this Saturday and pour...
03/04/2026

ORSI VIGNETO SAN VITO | BY THE GLASS TAKEOVER

We’re thrilled to welcome Frederico Orsi to Savannah this Saturday and pour a quartet of his idiosyncratic wines from Colli Bolognesi.

Frederico farms ~17ha of local varieties over clay, sand and limestone. Championing biodiversity, he has an additional 8ha dedicated to vegetables for supplementing local restaurants as well as Mora Romagnola pigs roaming the farm. In the cellar, Frederico is constantly experimenting with various fermentation and aging vessels. Always with the intention of creating these singular, ambrosial and delicious wines.

Come chat with Frederico this weekend and share a glass or two ♥️

Address

2805 Bull Street
Savannah, GA
31405

Opening Hours

Monday 5pm - 10pm
Tuesday 5pm - 10pm
Wednesday 5pm - 10pm
Thursday 5pm - 10pm
Friday 5pm - 11pm
Saturday 5pm - 11pm

Telephone

+19122313971

Website

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