Elizabeth Terry

Elizabeth Terry
Did you know?

 Elizabeth's daughter Alexis co-wrote the chef's cookbook with her. Alexis tested every recipe in the family's home kitchen "above the restaurant."

Elizabeth Terry
Elizabeth's Featured Recipe
Southern Creamed Rice

Click here for recipe

Elizabeth Terry and her husband Michael opened Elizabeth on 37th in 1981, housed in a gracious turn-of-the-century Savannah, Georgia, mansion. Elizabeth is recognized for her subtle and stunning regional cooking based on old Southern recipes, and she has extensively researched Savannah cooking of the 18th and 19th centuries. The menu at Elizabeth on 37th combines traditional cooking methods with a modern interest in fresh, health-conscious menus.


Although Elizabeth is now retired, her mission continues today as her protégé Kelly Yambor works with the bounty of the region


Elizabeth is the author of Savannah Seasons: Food and Stories from Elizabeth on 37th . The chef comments that Southern cooking is both country, “back of the stove” cooking, and her favorite: elegant entertaining “front of the stove” cooking. 


Elizabeth began cooking simply for her family but since opening the restaurant has been known for serving simply prepared, perfectly fresh, innovative dishes in the Southern tradition. In 1998, brothers Greg and Gary Butch, longtime employees at Elizabeth on 37th, joined the Terrys as partners. 


Both Elizabeth and the restaurant have garnered numerous awards. She won the l995 James Beard Award as Best Chef in the Southeast, and her eponymous restaurant won numerous awards, including Food Arts, 1999 Silver Spoon Award; Mobil Travel Guide, 1997-2003 Four-Star Award; Cervena Venison Front of House Service Award,1997 and 1998; Restaurants & Institutions, 1995 Ivy Award; DiRoNa Award for Excellence, 1993 – 2005; Wine Spectator Award for Excellence,1992 – 2005; Food and Wine Magazine, 1992-1993 “Top 25 Restaurants in America”; Nations Restaurant News, 1993 Fine Dining Hall of Fame.


Elizabeth began working in the wine and cheese business in Atlanta, Georgia, and in 1979 opened Thyme for You, a small soup and sandwich shop before moving to Savannah. She is the mother of two daughters, Alexis and Celeste, who have grown up over the restaurant and are enjoying their mother’s success.


Latest Recipes

Chocolate Pecan Cookies

The cookies will rise but still be soft in the center. When removed from the oven, they fall, crack, and remain chewy. Do not bake longe...

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Country Ham and Potato Sauté

These country-style vegetables are the perfect addition to any Southern meal. This Country Ham and Potato Saute features a hearty mixture of carrots and potatoes that has been cooked until tender. Cooked ham is sauteed until golden brown before being combined with a creamy sauce made from a combination of the vegetables' cooking liquid, butter, and cornstarch. The cornstarch helps thicken the sauce to a silky texture that coats the vegetables and ham. Garlic, thyme, and chili sauce give the sauce additional flavor. This potato side dish recipe is perfect for weeknight and holiday meals alike.

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Southern Creamed Rice

Enjoy an old-fashioned side dish with this recipe for Southern Creamed Rice. This rice side dish recipe features fresh, savory flavors thanks to a combination of mushrooms, zucchini, carrots, and Parmesan cheese. Heavy cream and homemade chicken broth combine with the Parmesan cheese to make a creamy, flavorful sauce for the rice. You can make this easy recipe with freshly made rice, but it is also a great recipe to use up leftover white rice. For additional flavor and texture, you can top the creamy rice with crispy bacon.

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Hearty Okra Gumbo with Chicken and Shrimp

When you think of make-ahead recipes, a tray of frozen lasagna or a pot of chicken soup probably springs to mind. If you want to have a hearty and full meal ready to eat, then this recipe for Hearty Okra Gumbo with Chicken and Shrimp is for you. This chicken and shrimp gumbo will be a filling addition to your weekly meal planning, and is easy to make, too. You'll lvoe the use herbs, spices, and textures in this easy Southern recipe.

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Basic White Rice

This recipe yields 2½ cups cooked rice.

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Shrimp Belvedere

As a family, we were going off for an overnight on Belvedere Island. Michael chilled a bottle of champagne and I brought along the ingre...

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Crab Cakes

Sweet blue crab is the preferred seafood of many coastal children. Celeste, as a child, always loved fresh crab dipped in melted butter ...

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Chicken Breasts with Leeks and Exotic Mushrooms

In James Baldwin novels, the action often takes place on the rooftops of New York City. In smaller Savannah, we too have a flat rooftop w...

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Grilled Sirloin with Fresh Black-eyed Pea Chili

The curry powder and the chili powder combine to give the steaks quite a zip and a true back-yard flavor, even when the steaks are broil...

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Light Lemon Parsley-Dill Marinade

This is the simplest and most delicate of marinades, equally nice for chicken or fish fillets and just one step above salt and pepper in...

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