Our Story

Like most people drawn to Savannah, Chris Meenan and Ericka Phillips (partners in business and life) fell in love with the port city’s rich history, that seductive tapestry of customs and stories which reveals a deep lineage of flavors, cultural influences, societal forces and ideas.

Inspired by the depth and richness of the food traditions of the low country, Chris and Ericka created a gathering place for the Savannah community, honoring the past, present and future through craftsmanship, quality ingredients, employee empowerment and customer care while following in the footsteps of their ancestors.

Ancestors like Dottie.

Dottie, our great-grandmother and guiding light, never met a stranger.

Dottie was born in the South. She could spin a full meal out of whatever she had available lining the pantry shelves.

Dottie loved food, and she was happiest sitting around the table with her friends and family over a good meal.

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In praise of all grandmothers. In love of good food.

Ericka and Chris welcome you to Dottie’s

  • Co-owner

    Ericka’s family, including Dottie, was part of the Great Migration North over 100 years ago seeking a new life and better opportunities, and she remembers the ways in which Dottie came to represent the joyful qualities of Southern life: her relationship to the land, growing food, staying connected to friends and family, helping others without a fuss, and making good, simply prepared meals from scratch using tried and true recipes. Ericka’s love for bringing people together was inspired by Dottie, and she’s used that guiding principle to build an expansive career in event productions, nonprofit management and publishing. Now, she brings that passion for connection to the restaurant world.


  • Chef / Owner

    Known for his refined-yet-approachable, creative-yet-comforting take on American cuisine, Chris Meenan has a career spanning over 30 years in some of the most inspired restaurants in the country which have been recognized by The New York Times, the MICHELIN Guide, and the James Beard Foundation.

    Raised in New York, Meenan spent his early life farming and fishing—either on his uncle’s ranch in Oklahoma, where they raised cattle and grew wheat and corn, or on the East End of Long Island. After graduating from the French Culinary Institute (where he studied under Jacques Pépin, André Soltner & Alain Sailhac) his interest in regional American cuisine led him to work for some of the country’s best chefs where he cultivated a devotion to partnerships with local farmers, fisherman, foragers and other purveyors of quality ingredients.

Ericka and Chris put their passions together to open Dottie’s in 2023.

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