Located at 106-A Davis Road in Martinez, Georgia, a mere 4 miles from the Augusta National Golf Course, home of the Master's Golf Tournament. Cadwalladers has been an upscale dining establishment since 1987, owned and operated by Colden Waller III and his wife Mary until the end of 2020. Cadwalladers is now under the ownership of John Donner, who is honored to carry on Colden and Mary's tradition of fine food, fine wines, and atmosphere. John worked with Cadwalladers for over 5 years prior to purchasing the business. You can usually catch John greeting you at the door upon arrival to Cadwalladers.
Cadwalladers is also excited to continue having Chef Eric Lindsay running our kitchen. Chef Lindsay has been with Cadwalladers since 2008, and we are blessed to have such talent in our kitchen.
Cadwalladers is a business casual restaurant. As one of Augusta's oldest high end restaurants, we ask that our guests dress accordingly. Gentleman, no sleeveless shirts and please remove caps upon arrival.
Cadwalladers offers an American cuisine menu, as well as an extensive wine selection and full bar with one of the largest whiskey selections in the CSRA. Our menu options change weekly as well as our specialty items. We have a private dining room that can accommodate up to 48 people and the entire restaurant can be rented with a limited menu or set menu for up to 125 people. Parties of 25+ can book luncheons with limited or set menus as well.
Open daily, Wednesday through Saturday for dinner, 5:00 until.
Celebrating 36 years in business!
For reservations: call the restaurant at (706)-860-7444; fill out the contact form below; send an email to email@example.com; or make them online through Open table.
Walk-ins are welcome but there is no guarantee that we can accommodate you.
SOUP DU JOUR
PLEASE CALL OR ASK YOUR SERVER ABOUT OUR SOUP OF THE DAY. MOST ARE MADE WITH FRESH INGREDIENTS FROM OUR NEIGHBOR, GOOD EARTH , ON DAVIS RD
PAN SEARED DIVER SCALLOPS
PAN SEARED AMERICAN DIVER SCALLOPS OVER WARM FINGERLING SWEET POTATO, BRAISED BRUSSEL SPROUT AND PEARL COUS-COUS SALAD, THYME CITRUS BEURRE BLANC, FRIED BABY KALE