The Grey

The Grey, Southern cuisine in an art deco bus terminal in Savannah

The Grey is a restaurant in Savannah, Georgia, led by managing partner Johno Morisano and Chef Mashama Bailey. They bonded over their shared approach to good food and opened the establishment in the city's historic downtown, occupying a 1938 art deco Greyhound bus terminal that they restored to its original appearance. The venue thus continues the building's tradition of transporting travelers to a destination, now understood as a hospitality experience.

A Port City Southern cuisine proposal

Chef Mashama Bailey brings her personal interpretation of Port City Southern cuisine to a city she knew in her youth. Her dishes are described as deep, with layers of flavor and soul, made from regional produce, seafood, and meats. The offering combines surprising and comforting flavors, with something new on every visit. The experience is completed by a selection focused on European wines, spirits linked to Atlantic trade, and warm, old-world hospitality service.

Two dining experiences

The restaurant offers two service formats. The first is the main dining room, with air conditioning and ultraviolet filtration, serving a dinner menu. The second is Sunday brunch, also in the dining room, with offerings such as Ribeye & Eggs for Two. Reservations are handled through Resy.

The people behind the project

John O. Morisano, managing partner, was born and raised in New York in an Italian family. He built his career in media startups, which allowed him to travel frequently and cultivate his passion for food and wine. After buying a home in Savannah in 2011, he began investing in the local community. The Grey, named Eater's Restaurant of the Year for 2017/18, stems from his interests in building businesses, food, wine, and people. He has organized charity events at The Yard, the restaurant's outdoor space, with proceeds going to various local organizations. In 2016, he joined the board of the Edna Lewis Foundation as treasurer, dedicated to reviving, preserving, and celebrating the history of African American cookery in America.

Mashama Bailey, chef and partner, was born in the Bronx and raised in Queens, with maternal roots in Waynesboro, Georgia. She attended grammar school in Savannah at Charles Ellis and spent several summers at her grandmother's home in Waynesboro. She learned to cook with the women in her family and completed her training at ICE, as well as studying in France and traveling for culinary reasons. She cooked in New York for twelve years, the last four at Prune on Manhattan's Lower East Side, under the tutelage of Gabrielle Hamilton. As executive chef of The Grey, she has received various accolades, including the James Beard Foundation's Best Chef Southeast award in 2019. She also serves as vice chair of the board of the Edna Lewis Foundation, whose work preserving the legacy of Edna Lewis has notably influenced her menu.

Team philosophy and employment

The restaurant states its commitment to success by providing the team with the tools needed to achieve it. According to its presentation, it has built a group of like-minded professionals in which autonomy and teamwork go hand in hand, resulting in a good work environment. For those interested in joining, the company indicates they can write to JoinTheGreyTeam@TheGreyRestaurant.com including the position they are applying for in the subject line.

Location and contact

109 MARTIN LUTHER KING JR BLVD SAVANNAH, GA · Phone: 912.662.5999 · Email: info@thegreyrestaurant.com · Hours: Tuesday – Saturday 5pm-10pm; Sunday Brunch 11am-3pm; Sunday Dinner 5pm-9pm