The Grey

The Grey Chef Mashama Bailey prepares her unique take on Port City Southern food for Savannahians & travelers
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Bringing her personal take on Port City Southern food to a city of her youth is for Chef Mashama Bailey not only a dream come true but it allows her to tap into the full breadth of her skills and experiences. This all comes together to create dishes that are deep, layered, and soulful in their flavors while simple and approachable in their presentation. With a penchant for regional produce, seafoo

d and meats, Mashama’s current take on these traditionally southern ingredients reflects the cultural and ethnic melting pot that you find in a port city like Savannah and this style of food is perfectly at home in the beautifully restored Greyhound Bus Terminal.

Hooked on a feeling; cantaloupe, versus, NA aperitif, tajin rimPhotography (c) Mike Schalk
06/23/2026

Hooked on a feeling; cantaloupe, versus, NA aperitif, tajin rim
Photography (c) Mike Schalk

06/20/2026
We had a blast watching Mashama Bailey on stage as a presenter at the James Beard Awards. It’s such an honor to spend an...
06/18/2026

We had a blast watching Mashama Bailey on stage as a presenter at the James Beard Awards. It’s such an honor to spend an evening surrounded by so many talented leaders in the industry. Thank you to James Beard Foundation, Resy and American Express for making it all happen so seamlessly.

This week’s getting a little…peachy! Pearson farms has been kind enough to include us in their Savannah Peach Week happe...
06/16/2026

This week’s getting a little…peachy! Pearson farms has been kind enough to include us in their Savannah Peach Week happening June 16th through June 20th.

They supply their juicy GA peaches, we make some fun cocktails and dishes with them, and a portion of all items sold will go to curechildhoodcancer. All you have to do is come by and give ‘em a try!

Lemon Olive Oil Cake; lemon glaze, honey chantilly
06/12/2026

Lemon Olive Oil Cake; lemon glaze, honey chantilly

When Chef Erik’s talking new dishes during preshift, we’re all ears and ready to taste. Photography (c)
06/10/2026

When Chef Erik’s talking new dishes during preshift, we’re all ears and ready to taste.
Photography (c)

Pimm's Cup; strawberry Pimm's, gin, lemon, cucumber bitters, ginger ale
06/09/2026

Pimm's Cup; strawberry Pimm's, gin, lemon, cucumber bitters, ginger ale

We’re ready to get schuckin’. Oyster Happy Hour in the Diner Bar from 5pm to 6pm.Photography (c)
06/06/2026

We’re ready to get schuckin’. Oyster Happy Hour in the Diner Bar from 5pm to 6pm.
Photography (c)

Valerie (milk punch); tequila, passion fruit, tea, vanilla, lemon
06/04/2026

Valerie (milk punch); tequila, passion fruit, tea, vanilla, lemon

Congrats to all the SCAD grads who made the journey across the stage this weekend. Especially, to our very own! Best of ...
06/02/2026

Congrats to all the SCAD grads who made the journey across the stage this weekend. Especially, to our very own! Best of luck in all that comes next.

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109 Martin Luther King Jr Boulevard
Savannah, GA
31401

Opening Hours

Tuesday 5pm - 10pm
Wednesday 5pm - 10pm
Thursday 5pm - 10pm
Friday 5pm - 10pm
Saturday 5pm - 10pm
Sunday 11am - 3pm
5pm - 9pm

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