A Delightful Trio Of Settings, Renowned As The Best Jekyll Island Restaurants
Culinary excellence and enjoyment are honored traditions at the Jekyll Island Club Hotel. From the turn of the century when the Club welcomed the discerning palets of J.P. Morgan, Rockefeller, Astor, Macy, Vanderbilt and Pulitzer, to today, the Hotel takes pleasure in pleasing guests with inspired cuisine and attentive service.
Refined or relaxed, inside or out, lavish or light. The Hotel invites you to enjoy a trio of dining experiences:
Grand Dining Room
In its ambiance and flavors, the Grand Dining Room is the essential Hotel dining experience. While elegant in its stunning Victorian architecture, crisp service and river views, the Grand Dining Room remains a family-friendly retreat for breakfast, lunch and dinner. It’s also the setting for our legendary Sunday Brunch, elegant Sunday Dinner Dances and Victorian High Tea. Click to learn more about the Grand Dining Room.
Courtyard at Crane
Imagine a southern Italian villa with a northern California wine country flair! This magnificent Cottage, a short stroll from the main Hotel, welcomes you to casual fine dining where the sense of history is as sensational as the food. For lunch and dinner, guests may choose either alfresco dining in the lush courtyard or inside the warmth of the cottage. Click to learn more about the Courtyard at Crane.
From early morning pastries to lunch, dinner and late evening munchies, Café Solterra is casual, quick and has what you’re hungry for! The Café offers deli sandwiches, salads, pizza, homemade desserts and features Starbucks® coffee. Sit inside, on the veranda or in the fountain courtyard.
Fun and Food. Poolside and Oceanfront
The Pool Bar and Grill adds to the riverfront fun with grilled hamburgers, hot dogs, chicken sandwiches, salads and sides. The full-service bar specializes in frozen drinks. And exclusively for Hotel guests, the Hotel’s Beach Pavilion serves up burgers, hot dogs, chips, snacks, hand-dipped ice cream, sodas, beer & wine and specialty frozen drinks. Both are open seasonally.
Executive Chef Abigail Hutchinson
Abigail Hutchinson, born in Newport, Rhode Island, grew up in Texas and North Carolina. She earned her Culinary Degree from Asheville-Buncombe Technical Community College (North Carolina) in 2000. While a student, she completed a culinary externship at Cape Fear Country Club in Wilmington, North Carolina. Following graduation, Abigail began her career at the Country Club of Asheville as a line cook. During the next five years, she held positions at the Biltmore Estate (Demi-Chef), Country Club of Asheville (PM Sous Chef), and Ocean Club at Amelia Island, Florida (Executive Sous Chef). She became Executive Chef at the Jekyll Island Club Hotel in September of 2005. Chef Abigail attributes much of her inspiration and knowledge of the art to her mentors, Chef Bryant Withers and Chef Steve Adams.