Savannah is known for hosting some of the largest celebrations for special occasions. So what is there to do for Valentine’s Day?
This city has numerous restaurants all across town with different cuisines and environments that can change the feeling of any meal spent there.
Here are just a few of the unique experience you could have for your Valentine’s Day dinner:
A Dinner Cruise
With the Savannah River conveniently located nearby, the city offers two boat cruises along it most days of the week.
For Valentine’s Day, Savannah River Boat Cruises is offering a special 2 hour cruise with a 4-course dinner featuring live entertainment, roses and dancing.
If Valentine’s day doesn’t work for you, they are offering the same special on the 15th and the 16th!
Noble Fare is a fine dining restaurant that gives you an elegant setting perfect for Valentine’s Day. Their menu changes regularly so no matter when you go, you’re always in for a surprise.
However, they’ve even made a special Valentine’s Day menu for the occasion. For $79 per person, you’ll have a Valentine’s Day dinner you’ll never forget.
The Melting Pot
If you’re looking for an interactive experience, then this is the place for you. Located on Broughton St., The Melting Pot is a fondue restaurant that allows you to choose from a wide selection of food to cook at your own table.
From appetizers to desserts, you can choose what cheese (or chocolate) to smother your food in on.
Bella Napoli Italian Bistro
Bella Napoli is a little piece of Italy situated in downtown Savannah.
Voted the best Italian food in town, it’s cozy environment and strung lights give a romantic and intimate touch that will make you feel like you traveled across the world for just one meal on.
Elizabeth's on 37th
To make a memory that will last a lifetime or two, there is the historic Elizabeth’s on 37th.
It opened in 1981 and uses recipes from handwritten cookbooks found at the Georgia Historical Society. This fine dining experience will make you and your significant other feel like royalty on.
By: Nancy Smith