Our philosophy
We cook the season, not a fixed card
Savor opens with no printed menu. The kitchen builds each evening around what arrived that morning, the first sweet peas, a single crate of line-caught fish, the last of the autumn quince. If a dish does not earn its place in the arc, it does not leave the pass.
We keep the room small on purpose. Twelve seats means we can finish every plate to order, pour every wine ourselves, and talk you through each course as it lands. It is fine dining stripped of the formality, and built instead on the closeness of cooking for someone you can see.
12
seats at the counter
9 to 11
courses each evening
30+
farms and boats we buy from
1
tasting menu, nightly
Come see the kitchen at work
There is no better seat in the house than the one across from the fire. Reserve an evening and let the kitchen lead.