You know what they say about good things, don’t you? We all do. Now you can add one more, at least as it applies to Savannah’s food scene.

The Darling Oyster Bar, a very popular raw bar and restaurant on King Street in Charleston, is on final approach to open their new location here in Savannah. That is expected to happen at some point this Summer. Yes, 2023.

“I’ve been in and out of there a few times.” Executive Chef Derick Wade said during this year’s Hilton Head Island Seafood Festival. “We are waiting on a few things, including some furniture, to arrive. But we hope to get in there by late April and open at some point after that.”

Of course, timetables are what they are. If I’ve learned anything the time I’ve been following chefs and openings and inspections and trainings is that it always takes longer than they want. In this case, I think Summer is a safe call.

The free standing building sits facing Franklin Square downtown. Directly across the square from the Vinnie Van Go Go’s/Belford’s end of City Market. At the corner of Montgomery and Congress Streets.

I spent a good deal of time with chef on Hilton Head Island. I sampled some of his bites and shared with him what I thought he could expect from the Savannah market. I told him that sometimes too many people from other markets come in thinking Savannah is just another cut and paste situation. What worked there will work here. That isn’t always so. Savannah locals are different. He did make it clear he wants them to come and enjoy what they do. Yes, they all say that, but some of their plans for marketing-which I’m not sure I am at liberty to share-so I won’t, sound like a good plan.

It’s nice to know the locals are being thought about before they even get here. Chef agreed that one thing is to have a restaurant full of tourists on the weekends, but he wants Savannah to absolutely feel comfortable enjoying their seafood on a random night mid-week as well. I suspect they will.

I was already scheduled to be in Charleston following my visit to Hilton Head, so I made a point of having dinner at The Darling. Of course, I asked chef ahead of time what he would suggest I have. “Well, off the top, anything from the raw bar is solid. Always.” he said. “The Shrimp Creole appetizer…and really anything else.”

Our meal started with $1.75 Happy Hour raw oysters. Which, if they carry that down to Savannah will already make them a hit. We followed that with the aforementioned Creole Shrimp with Anson Mills Rice Cakes Mustard and Bacon…delicious. Seared Diver Scallops, Fried Shrimp and I’m not sure what else. There was a lot of food.

It was all fantastic.

We know by now that I don’t generally do traditional reviews. In this case I thought it was important to share my experience for those who are not familiar with The Darling Oyster Bar. I know a lot of our followers already are, so they know Savannah is in for a treat. I’m here to share with the rest of you that this is, in fact, the case.

I do want to clarify a comment I made on social media earlier this week about The Darling and Savannah’s downtown seafood scene. I mentioned that if what I had in Charleston is what comes to Savannah, then The Darling will become a downtown go-to spot. We’ve got some fantastic raw bar options North of Victory Drive these days. Common Thread, Husk, and Chive immediately come to mind. But none of those spots will allow you to enjoy some of those treats, while your dining partner enjoys a Blue Crab Tagliatelle pasta dish and still another has a fry basket of shrimp and/or oysters. Or Shrimp and Grits, or Fried Chicken. And a loud-ish scene with televisions at the bar.

The Darling Oyster Bar will.

Admittedly, dinner Sunday in Charleston was my first time dining with them. But I knew enough about them and their reputation to extend an invitation to provide some of our raw bar for the Eat It and Like It Foodie Awards on Sunday, April 23rd. We were elated when they confirmed. I’m talkin’ Ray Liotta in the shower when he found out that they had pulled off the Lufthansa heist.

If you know, you know.

Eventually you will know that this will be a great addition to Savannah’s food scene. When the time comes.

In the short term, a couple of plugs. Chef Derick will be participating in Common Thread’s Guest Chef Series on Monday, April 17th. I don’t think seats are available for that just yet, but I’m guessing they will go quickly.

We will sharing more as we get closer, in the meantime, there is plenty to be excited about this Summer.

This article appears in Mar 1-31, 2023.