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Simple Sophistication

These days, Brasseries brew up a bit of everything, minus the beer, which was their original function.  Brasser is the French word for “brew”, but it also has a secondary meaning: to mix.  And while many an idea, business plan, and birthday celebration is brewed up in the contemporary brasserie, it’s also a mixing place for tourists and epicures, recipes and regions.

We are a Farm-to-Table French restaurant and have been serving the locals of Savannah and tourists since February 2011.  Owners, John and Amber Roelle, met at Johnson & Wales University in Providence, RI and later moved to Savannah in 2004 to pursue the dream of owning a restaurant.

Well versed in classical French cuisine, Brasserie 529 offers a dining experience that is unique and accessible; complete with local ingredients of the highest quality.  We offer an outdoor patio, a beautiful forty-two person dining room, and convenient private off street parking. Representing the evolution of today’s brasseries, we venture beyond the image of cafés and breweries, and instead call to mind an image of simplistic sophistication.

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Connect Savannah, July 25, 2013

John Roelle, Owner/Head Chef

John Roelle, Chef/Owner

Graduate of the prestigious Johnson & Wales University.  John Roelle is a classically trained chef with a degree in culinary arts from Johnson & Wales in Rhode Island.  He has at worked at Gracie’s in Providence, RI and J Bistro in Mount Pleasant, SC

Much of his flair for food comes from his penchant for traveling. He attended high school in Warsaw, Poland and has traveled all over Europe with his family since 1994. French cuisine and culture remains his true passion.