by Steven Doyle
Savor, located in Klyde Warren Park, opened its doors just a few weeks ago and already has positioned itself as a busy and beautiful restaurant with affordable and equally beautiful food. Last night during a media outing the crowds shuffled in starting with a large party outside for wine and light bites. Later that evening crowds of travelers and locals alike made their way in for more wine and full plates. Savor is compelling and full of energy.
Owned and cheffed by John Coleman, who spent much of his career opening Ritz Carlton hotels, has a finite attention to the details. This is a good thing since the eyes of the city are focused on the success of Savor. The chef assures us that he understands the huge responsibility it is to run such a high profile restaurant. There are actually a duo of restaurants that includes Relish, the burger and beer walk-up next door.
Savor opened with a fun menu that managed to shy away from the ordinary, and captured our attention with crispy shrimp and calamari ($13), cornbread crabcakes ($17) and the most beautiful tomato burrata salad that is replete with chile dusted watermelon, mole verde and heirloom tomatoes ($12).
The food sparks and the cocktails are equally as dazzling. The specialty cocktails were created by Brian McCullough from Standard Pour. Our favorite for the evening was the Panama Fresca ($10)which was made with Cana Brava rum, cantaloupe, honey, lime and pink Himalayan salt. Refreshing on a cool October evening. Also look for plenty of local draft beers and wines on tap. You can purchase wine by the glass, or half or full carafe. In addition there are select bottles of wine, but nothing too pricey.
Finish off your meal with a flight of desserts that includes the soon-to-b-famous Oooey Gooey German Chocolate Cake, Spiced Pumpkin Trifle or a Yuzu Tart. There are many to select from, and all small and affordable. This makes it easy to sample more than a few without feeling gluttonous.
Enjoy what Dallas has done right and check out Savor.
Cornbread Crabcake
Roasted Salmon
Braised Short Rib with Aged Cheddar Mac
