RESTAURANT NEWS | SAVANNAH
Marbled & Fin Gives Savannah a Modern Steakhouse
MARBLED & FIN | MAP | INSTAGRAM
By Eric Barton
6:37 a.m. ET, July 27, 2026
AUTHOR BIO: Eric Barton is editor of The Adventurist and a freelance journalist who has reviewed restaurants for more than two decades. Email him here.
Savannah and Charleston have spent a few centuries trading architectural styles, cocktail habits, and arguments about which city does the Lowcountry better. Now they share another steakhouse.
Marbled & Fin Savannah is the second location of the modern steakhouse that Neighborhood Dining Group introduced in downtown Charleston in 2024. The company already operates Husk in both cities.
Beef tartare
Marbled & Fin isn’t the first Charleston restaurant to head south: The Darling Oyster Bar planted a flag last year in Savannah. The new Marbled & Fin occupies a purpose-built, two-story restaurant spanning 8,700 square feet in the Historic District. An expansive horseshoe bar anchors the first floor, while upstairs holds the main dining room and two private-event spaces. Floor-to-ceiling windows frame the live oaks along Oglethorpe Avenue, and the design favors pale wood, clean lines, and natural light.
Chef Jesse Kloskey leads the Savannah kitchen after more than 25 years in restaurants. He grew up in Wisconsin, began cooking at a farm-to-table restaurant, and later spent a decade in Michelin-rated kitchens across Northern California. That background shows up in a menu that gives vegetables, seafood, and raw-bar dishes enough attention to share the billing with the beef.
The Marbled & Fin
Steaks include wet- and dry-aged Linz cuts, Australian Wagyu, and Miyazaki A5, fired in Montague broilers that can reach 1,800 degrees. Kloskey’s kitchen can send out a filet with a carefully calibrated char, though Marbled & Fin becomes more interesting around the edges: dressed oysters capped with ponzu meringue, king crab crispy rice, Wagyu tartare over potato pavé, and broiled oysters enriched with bone marrow.
Pan-seared branzino
Tuna tartare
The restaurant’s namesake dish, the Marbled and Fin, is a 28 ounce porterhouse and a whole broiled lobster, because sometimes you have an expense account that doesn’t roll over to next month. Pair it with a Robuchon-style potato purée, asparagus, béarnaise, and bordelaise. The seafood entrées range from swordfish au poivre to tuna with foie gras and black truffle sauce.
The bar has its own ambitions, with more than 200 wines, rare bourbon and rye, and cocktails that understand dinner in Savannah often begins well before the reservation. Marbled & Fin may have arrived from Charleston, but this version was built for the city outside those windows.
Cameron Rolka and Sarah Welch opened Umbo, a 25-seat oyster bar in Traverse City.
By MARIA RODRIGUEZ
