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    Savor

    4.3 (288 reviews)
    ModerateNew American
    Closed • 11:00 am - 1:30 pm, 5:00 PM - 9:00 PM
    Updated 3 weeks ago

    Savor Photos

    Business Info

    SAVOR ATMOSPHERE

    What's the vibe?
    Classy
    Quiet
    Dogs allowed
    Good for groups

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    Recommended Reviews - Savor

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    Reviews With Photos

    Dessert plate
    Timothy Spencer T.

    TLDR: I think it's the best food for the best price that you'll get in the area. We should support businesses that help students get the real life experience that they need to give them the confidence required in the culinary world. Assorted Bread: I'm not a bread person, but I enjoyed their bread. The standard roll was good, the Roll with (dill?) was good, and the one infused with brisket was also good. The dips/snacks that came with the bread were perfect complements to the bread. The pickles were confusing, but I enjoyed them on their own. Chef's salad: A good salad is underrated, and their salad was a case of basic done right. I enjoyed the blue cheese the most, since I haven't had it in a salad in a long time. It was a good mix of softer textures provided by the apple, cheese, and greens, while providing crunch via the nuts. Arayes: I'm expecting a crunchy on the outside, chewy on the inside pita. I wanted a juicy and flavorful lamb, and I wanted the tahini + tzatziki sauces to be good. I got all that and was pleased. Shrimp Scampi: I was a bit disappointed by the portion size, but I had to remind myself that the lunch special was $16 and I had already gotten bread and a nice appetizer. The shrimps were big, and the flavors were light. I liked the fact that the dish wasn't oily. Some people might find it dry, but I like it. Jagerschnitzel: This was the best bite of the meal, and I regret not ordering it. The pork cutlet was very good, and the gravy helped improve the dynamics of the flavor. I've never had caraway spaetzle, but I must say that I enjoyed it, and the red cabbage didn't taste like cabbage, and it almost felt like a red spaetzle. It's a beautiful dish visually, and an even better dish when consumed. Dessert: I..... was not a fan. I thought it was too sweet. My companions liked it though. Ambiance: I felt very underdressed. The establishment definitely gave a white tablecloth environment where diners were pressured to buy a bottle of wine. I had to remind myself that it's a school, so the students needed to learn a certain standard. A standard that I could see. It might be better if there was music, but I'm not gonna complain about it. Service: Excellent. I could tell our wait staff was nervous. Who wouldn't be? I'm sure he'll do fine in the future. It would've been nice if our food arrived a bit faster, but I understood the need for pacing in these course menus.

    Mary C. S.

    Wow, just wow. What a fabulous experience. This was our first time here and we brought 2 guests from out of town. Once you figure out where the entrance from the parking garage into the Culinary Institute is, you're home free. It's tricky as you walk through an area with pipes, wet floor, etc., that does not look like you are going in the correct direction. Luckily, there was a security guard around, so he showed us the way into the building which was the 3rd floor. Take the elevator to the 1st floor and make your way into Savor. There is a small bar outside the seating area, and then tables spread around a relaxing dining area with an open kitchen concept. As we were there on a Saturday, we did not have students serving us--instead it was all instructors. Very prompt service and we started with cocktails--there was a full bar, some inventive cocktails that could also be mocktails, and wines by the glass. A delicious bread board came next with a mix of rolls & focaccia, whipped butter, smashed roasted garlic and oh-so-this bread & butter pickle slices. There is a choice of around 6 appetizers. We had the bistro salads, a roasted butternut bisque, and a "garde manger" board, which I admit I had to google. It is similar to charcuterie board, but with less meat/cheese in lieu of other items. It is developed daily based on what is fresh. Mine had seasoned garbanzo beans, a fruit spread, pieces of salami with crostini, a spread made out of pistachios. With a glass of white wine, this was delightful. On to the main course. Two of us had the culincary cut of the day--a 6 oz. sirloin steak. That was served over whipped potato puree, seasonal veggies and a demi-glace. I chose the pan seared walleye which was grilled just enough to get a slight crust on it. This was served over a butternut squash puree, dandelion greens and a lemon beurre blanc. Outstanding. Onto the desserts--the best was yet to come! I had the "Dubai Chocolate Pistachio Entremet"--pistachio mousse, chocolate mousse, kataifi, chocolate roulade cake, and candied pistachios. Alongside was a small dollop of raspberry gelato. You know how fancy pastries often look better than they taste? That was NOT the case in this incidence. Every flavor and texture complimented one another. I would go back just to have this dessert again. Since I had to google "entremet", here's the description: An entremet is a modern French mousse-based cake, featuring multiple layers of diverse flavors and textures such as cake, ganache, fruit compote, and crunchy bases, all encased in a smooth mousse and finished with a shiny mirror glaze and intricate decorations. Historically, the term referred to a more complex entertainment or dish served between courses of a meal, but the definition has since evolved to the refined, multi-component dessert we know today The cost of all this? $40/person prix fixe. Unheard of in this economy. So--definitely keep this in mind for your next dinner out!! We will be back.

    Veal chop
    Luis R.

    This place was amazing the culinary institute. My girl made reservations and the food was delicious and great presentation. The service was amazing and everyone was friendly even though they were learning and doing great. The ambiance was superb. Clean location and great atmosphere. Highly recommend.

    Monica K.

    Another great dining experience at Savor! Bringing the area fine dining at a reasonable price. We visited on a Saturday night at 5pm with a table of 3. Our server was super friendly and knowledgeable. The meal always starts with fresh baked bread service that is accompanied by butter, house pickles and either a hummus or garlic confit (in my experience). My mom is gluten free so she was bought her own dish with focaccia and a roll. She was over the moon about that and really enjoyed the focaccia. We all enjoyed every bit of our meal which included our choice if an appetizer, main dish and dessert from a prix fixe menu for $40. Some of our choices included charcuterie, arugula salad, tamarind shrimp curry, salmon and lemon meringue cheesecake. We left with our culinary needs satisfied and our stomachs full... we even had some leftovers. I can't wait to go back again. It's best to make reservations as they usually get fully booked. The menu changes each culinary semester as this is an instructional restaurant.

    Menu
    Hui L.

    This was not the typical sit down restaurant instead it's located inside the Niagara Falls Culinary Institute and serves as a simulation restaurant for the students that take courses there. The hostess informed me that everyone from the cooks, hosts and servers were all students which means they're still learning. I stopped by for lunch and had made a reservation to celebrate my birthday. They seated me at a nice table by the windows. Complimentary bread is served with some butter, pickles and olive oil. My first course was the falafel stuffed with lamp and dipping sauce on the side. The lamb was cooked pretty well but tasted just a bit gamey. My main course was the German pork cutlet (jagerschnitzel) which came with some fried dough pieces and maybe pickled greens. The star of the dish was definitely the pork cutlet which was pounded thin and fried till crispy. The sauce it came with also complimented the dish very well. I also decided to get one of their mocktails (the original). After I finished my food, they came out with a special dessert which consisted of a cotton candy flavored cookie sandwich and piece of chocolate fudge cake. The cookie was way too sweet for me but the cake was just right. If not celebrating, worry not, you also get a complimentary flight of desserts as well. Service could've been better but I'll just assume that the server was still inexperienced and nervous. Their hand touched some of the complimentary bread which seemed unhygienic, told me to put the utensils into the plate even though I was seated at a small table and they could've done it, and I overheard them remarking that someone finally ordered from the mocktail menu. It just seemed unprofessional. All in all, this is a pretty good spot if you want a three course meal for an inexpensive price in the Niagara Falls area which doesn't have that many options to choose from. If I had the time, I'd definitely stop by for dinner service too.

    Dessert
    Todd A.

    This was a wonderful experience and a very unique restaurant supporting kids taking the culinary arts and hospitality management. I highly recommend it.

    Felicia M.

    This was a find for sure in Niagara Falls. We had a four course meal for $40/person. Savor is a culinary arts school, therefore those who are bartending, waiting and preparing the meals are in training and did a wonderful job. I had the strawberry salad which I would ask for the dressing on the side as it was too much. The pasta was very good as was the flan. Give this place a visit!

    Walnut arugula salad
    Danielle V.

    What a great find thanks to a Niagara Facebook group! This restaurant is connected to a culinary school. So all the staff are students learning how to cook and about the restaurant business. This place is top notch. They make you feel very special. 4 courses for $35! The homemade bread comes with homemade butter, hummus and pickles. So delicious!! The appetizer course we enjoyed was the crispy polenta which was like a giant mozzarella stick and the arugula walnut salad. We both ate the Steak Frites for dinner. The steak was a bit bland but cooked well. The fries were homemade and delicious! The dessert was so amazing! And they were so kind to write Congratulations on our plate as we were celebrating our soon to be Baby Girl. Would definitely recommend for dinner. Dont forget to make reservations!

    Peanut butter chocolate pyramid
    Bonnie T.

    Finally was able to take my sister to Savor, she was so impressed. Our waitress Lexi was bubbly and very good at her job. We ordered the flatbread and soup, steak and shrimp pasta, then the puff trio and expresso creme brûlée. All were made just right and delicious. The cinnamon apple martini my sister had was also great. This place is fine dining with great price. My sister is telling me to go whenever I can, it is so worth it. Afterwards, we walk over to the falls, watch the illumination and later the fireworks to help digest the dinner we ate!

    This is the Culinary Institute restaurant so majority of the staff are students. Sam served me that day and she did great! She checked on me multiple times, a little shy and nervous at first, but once we started talking she relaxed. The food was excellent and portioned correctly. The 3 course meal was just done perfect. You can park at the park and walk the 6 minutes over or park in the structure. Highly recommended!

    Complimentary bread service
    Laura G.

    Parking is a bit confusing. We were told three different things - parking would end up being free, parking would only be $5, and differences on where to get the ticket validated. Well unfortunately even after validation it was $10 - guessing that security didn't validate it properly. My advice - park at the casino and walk to Savor. Food was good and can't complain about the price. Felt that the options were plentiful. The kids enjoyed their fancy fruit salad and portion sizes were generous.

    Cut of the day (New York Strip)
    Shaharazade G.

    It was overall a very good experience. Everything was good and made well. My only complaint was that my steak was overcooked. But other than that everything was good and the blueberry crumble was amazing. Probably my favorite thing.

    Menu Summary of the restaurant (June 2023)
    Lydia H.

    This place was amazing! My daughters and I were on a road trip and vacation with a stop in Niagara. My birthday was upon us and we opted to go for a great dinner and desert in our 'fancy' clothes (you don't NEED fancy, but be decent when you show up) before enjoying the fireworks at the falls. Service and dinner were great! The price can't be beat as this is an educational culinary school restaurant, so it's less pricy because they're learning. You will enjoy the flavors, presentation and not have a heart attack with the bill. Great job to the folks at Savor!

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    Photo of Amy W.
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    11 years ago

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    8 years ago

    Had lunch here and it was delicious. Wonderful presentation of food with great flavors.

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    8 years ago

    Service was stuffy & the food was bland. The bread and dipping sauce were fantastic but it was not worth the $70 we paid for our meal.

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    6 years ago

    "Savor on the street" Great fast delicious bbq sandwich lunch :-) fun causal atmosphere :-)

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    9 years ago

    I am so pleased ... recommended from guy at hotel. Very good ... excellent service and excellent prices!!!

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    Page 5 of 8

    Ask the Community - Savor

    Are jeans or work out clothes too casual?

    I'm not sure about dinner but for lunch we were wearing very casual shorts and t-shirts as we went straight from cave of the winds to lunch.

    Will it be open for thanksgiving?

    We are not open for Thanksgiving or Christmas as this is a school.

    Do they do desserts also? Didn't see a dessert menu on their website.

    Yes, they offered desserts at an couple of events I attended. They were great.

    Don’t See Your Question? Ask Away!

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    Arguably the worst food I've had in my life. Tacos were frozen fish sticks in a tortilla…read more Salsa was chipotle cream in a bowl. They didn't like my feedback and told me to never come back.

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