What are the opening hours?

Tuesday 5pm - 10pm Wednesday 5pm - 10pm Thursday 5pm - 10pm Friday 5pm - 10pm Saturday 5pm - 10pm

Fishbar

An open fire restaurant in the Starland District.

07/08/2026

Meet Zack!!

Originally from Rhode Island, this seafood-inclined sous chef has built a bi-coastal career, starting with his first kitchen job in Seattle. Ever since, his cooking has been shaped by the briny flavors of both coasts.

Despite all his travels, what he finds most special about this industry is the pockets of community you can find within it. From the Saturday morning farmers market to the local watering hole, there’s something universal about the camaraderie, no matter where you are.

In his free time, he’s currently wrangling two recently adopted kittens and cycling.

07/02/2026

We have two spots opening up on our team! 👀

Line Cook: If you have a fiery passion for open-flame cooking and at least one year of kitchen experience, we’d love to hear from you. Just reach out to Chef Dan at [email protected] with your resume.

Expeditor: We’re looking for someone with a great eye for detail to keep dishes moving smoothly from the line to our guests. No experience? No prob! Just bring a willingness to learn. Send your resume to our General Manager, Cecelia, at [email protected]

06/23/2026

We wouldn’t be here without ya 🫶

Every story, shared laugh, and celebration is something we cherish. Thank you for the kind words and for choosing us over, and over again.

06/18/2026

It’s peach week!! Come by for a sweet and spicy sample of fresh peaches at their peak!

We’re serving Hamachi Crudo featuring burnt peach, XO, peach dashi, jalapeños, and chili oil. This dish absolutely melts in your mouth. 100% of proceeds from this dish will be donated to CURE Childhood Cancer.

As an extra special treat we’re also serving rich, silky lemon tres leches with lemongrass, smoked peaches, and lemon thyme.

06/09/2026

Tender calamari with a bit of a kick.

Marinated in harissa and herbs, we first bake the carefully cut Pt. Judith Rhode Island longfin in our Mibrasa before grilling until lightly charred. This process, and the quality of the catch from our fishing partner, ensures everything that’s coming to your table is neverrr chewy.

We brighten the dish with a squeeze of lemon, light oil and freshly cut cilantro, and pack in a bit of crunch from our fried shallots.

Check out this squid and more of our fresh seafood on the menu via our link in bio!

06/07/2026

Bartender. Tomb Raider. The People’s Champion.

If you’ve sat at our bar, you’ve probably experienced Emma’s magnetic personality and incredible sense of humor. Behind the scenes, she can always be relied upon to lend a helping hand.

Her perfect meal at Fishbar starts with our tuna tartare, followed by the sweet potato paired with our rainbow trout. As for drinks, she’s a fan of some off-menu modern classics, with her go-to cocktails including a Paper Plane or a Naked & Famous.

05/31/2026

3 new drinks are joining our cocktail lineup this week! Please meet:

Rhuberry Tuesday: slightly creamy and super summery 🦩

Livewire: a Valentine’s Day special we’ve been in a tumultuous situationship with and just can’t let go of ⚡️

Channeled Orange: fizzy and fun 🍊

Check out these new additions and revisit your favorites (Agua de Gilda, we love you 🫶) starting Tuesday!

05/26/2026

A farewell to Lily!!

This spunky and sweet lady has served as our expeditor since day ONE and is heading (with her brand new degree 👏) to pursue incredible things in NYC. If you’ve dined with us you’ve likely experienced her work; as our “expo” she keeps the kitchen in rhythm and manages the flow of dishes to you all.

Tonight is Lily’s last night at the pass so make sure to say hi, and wish her luck on her next adventure!

Address

2218 Bull Street
Savannah, GA
31401

Opening Hours

Tuesday	5pm - 10pm
Wednesday	5pm - 10pm
Thursday	5pm - 10pm
Friday	5pm - 10pm
Saturday	5pm - 10pm

Website

http://fishbarsav.com/

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