Nearby points of interest
Nearby points of interest
About 1540 Room
Passionate about locally sourced ingredients and handcrafting daily Mediterranean eats. Attached to The Desoto Hotel, headed up by Chef Kyle Jacovino & Co.
Savannah, GA 31401
Hours of Operation:
Monday: Closed. Tuesday-Thursday: 5:00-10:00. Friday-Saturday: 5:00-11:00 Sunday:10:30-3:00
$31 to $50
Valet is available, first come and first served, through the hotel and is free to guests up to 2 hours with proof of purchase at 1540.
1540 Room Ratings and Reviews
This place was recommended by a couple of Chefs that I know. I just had to give them a shot early in my time here in Savannah. This place is gorgeous on the inside and well quite frankly gorgeous outside also. It is inside the Hilton Desoto hotel that is about the most luxurious hotel in town. I walked in for my reservation a little early and was quickly seared. Right in plain view of the very open kitchen. Chef Kyle Jacovino and his crew put out some really delicious food. I started with the pepperoni stuffed quail Roulade. This was so tasty and moist with crispy kale and on top of rossa polenta. Now the presentation of my next dish the New York steak was amazing. They served it up in a paella pan. My steak was prepared perfectly and was massively tender. It also came with meat & 3 for the veg. There was a radish salad, some crispy kale atop of pureed potato mash. Also with this dish was a potato gratin and it was stacked and cut into serving pieces. I quickly moved onto my dessert of chocolate pavlova which was also quite delicious. So creamy and had some really deep chocolate flavors. In all this was a truly fantastic meal. I am really glad that I made it early in my stay so I can return many times.
The food was incredible! Loved every bit of our meals and desert. Our waitress was very kind and very attentive. The only complaint I have was that for the price, the portions were very small. That said, I understand that using fresh, local ingredients, and having such an innovative menu does cost more.
This was our first time at 1540 room, and we'll be back. Often. The chef has smart choices on the menu and keeps it to a high quality list for small plates, apps, and/or entres'. The ingredients are first rate and, of course local. The execution is impressive as the presentation, preparation, and terrific flavors are as good as you'll find. Service is solid. The room is very pleasant with lovely decor instead of the industrial/concrete steel noise makers so many designers insist on. And parking is abundant locally or with Valet. All the great things from the Florence are foundational to 1540 room, but with different choices fitting this concept and the chef's culinary goals. The wine list has a variety of pairing choices for any menu item whether by the glass or bottle. Do yourself a favor and check this great new addition to Savannah as soon as you can. Really impressed!!
We were with a friend who is deathly allergic to cheese. And an epipen won’t save him. The server was very contentious, the kitchen was not, and the salad came out with shavings of Parmesan, which we didn’t notice until we’d almost finished. Fortunately our friend didn’t eat any. But imagine if he had. I went and spoke to the chef, who is truly one of my all time favorites. Not this time. His reaction was affectless. And while they comped the appetizers, his reaction makes me worry about the kitchen and his feeling of ownership.
The food was not very good. Our server was condescending when we asked about the menu. There were not many options and the food descriptions were confusing and not very appetizing. It is a beautiful restaurant. We spent about three hours there and there were only two other tables with diners. What a shame!
Chef Kyle and his team, both front and back of the house, are delivering elevated cuisine at very reasonable prices. The fresh ingredients are finessed into exciting and delicious arrangements that are very well executed entrees one and all.
I have missed these local favorites (the staff) since The Florence closed its doors, only to find a much better menu, execution, charm, and space; awesome. The Wifey and I thoroughly enjoy our time spent delighting in the flavors, company, and warmth of the fantastic offerings and staff.
Well done all the way around!
On our last visit, Chef Kyle and his team were performing at a level that went beyond what he was doing at The Florence - high praise, indeed! My wife and I split 6 plates and a dessert and there wasn't a clunker to be found. The octopus dish is to be recommended to anyone dining at 1540. It was stunning.
I would happily recommend the 1540 room to anyone looking for some serious food in Savannah.
Great new addition to the Savannah restaurant scene. They have small plates as well as full meals. We had 4 of the small plates and split a dessert, which was plenty of food. We loved all of the selections, esp the sweet potato pasta. The service was excellent and the head chef made a point of stopping by tables to chat, which is always appreciated. We look forward to going back with friends
The Executive Chef of the recently deceased Florence and most of his crew have moved to this reincarnation in the Desoto Hotel and the food is as good as ever. While we rarely think about eating in hotel dining rooms, we make an exception for the 1540 Room. The food is an interesting mix of Italian with Southern and Spanish influences, combined with a very good wine list and attentive service. We will be going back fairly frequently
Jason Restivo from Atlantic recommended that we try this. He had brunch and dinner there, and praised the chef's work at both. We had Sunday brunch and were most satisfied: good menu well-executed and served. Very homy in a spacious environment with an open kitchen. This could become a favorite. The valet parking, which should be advertised on the 1540 website, is a welcome convenience.
We enjoyed our choices but found the menu was very limited. Heavy on protein. An interesting salad or 2 would be a nice addition. The remodeled dining room and the open kitchen works. The service was fine with a primary server and runners. It was pricey so that is a consideration when going out for dinner. Would have appreciated the server letting us know that the gratuity had been added on to the bill.
It was the second day from opening. I had the fish and was told it came whole, but they could fillet it at the table for me. No one knew how to filet it, and the server picked the fish apart with a knife a fork and her fingers. It was all in pieces on my plate and very fishy and not tasty.
My husband had the beer ravioli and that was delicious. I wanted a side salad but was told they didn't have salads.
I'm sure it'll improve. At least I hope so! We met the chef on the way out. I didn't realize he was
the chef from The Florence.
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