It's summer, and you know what that means. It's time for a plymoth gin and tonic.

So grab yourself a glass and some ice. Start with a pourer of plymoth gin, which is distilled

using a blend of seven botanicals. Add in some tonic, then finish with a slice of

orange. Now that is the perfect gin and tonic.

Plymoth gin, distilled with care and craft in England since 1793.

This white and blue glass is called vitrolite. It's March, and I'm in Savannah, Georgia, outside

of the famed restaurant, The Gray. The managing partner, John O'Morosano, is showing me around.

The first things we wanted to do was put the facade back to what it was, except that no one makes vitrolite anymore.

John was white. He's got a handlebar mustache, and glasses, and tattoos. He looks like a hipster from New York.

What's he is? From the street, the building looks like a vintage diner, with shiny, curved windows.

And this was a segregated lunch counter called the Union News Cafe.

To walk through the doors and pass the kitchen on the right, then the restaurant opens into a beautiful, high-ceiling, art-deco dining room.

Its centerpiece is a sunken, curved, eat-at-bar. It feels grand.

The bus terminal was the first fully air-conditioned bus terminal in the south.

We keep going across the dining room into the back. The back is small and cramped. It has low ceilings.

The server station is back here, and the bathrooms. If you didn't know the history of the space, you probably wouldn't remember it.

And then we walk through, and we come to sort of the darkest part of the history of the space, which is the colored waiting room.

And that was the colored women's room, and the colored men's room.

The building was once a segregated Greyhound bus station, from 1938 to 1964.

It's a building with a lot of history, and Jono knows it well. He bought it nine years ago, and he spent years restoring it.

But today, it's home to one of America's most important black chefs. One of its most important chefs, period.

Hi, nice to see you again.

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