Came here on a Saturday night. They were pretty busy the students cook and serve. The ambience was understated. We had an excellent waiter. We started with the tuna, tartare and scallop ceviche. Both were very good. I had the sous vide strip loin and it was amazing. Very tender and very flavorful. My other two dining companions enjoyed the Seabass. It was excellent. Very tender and flavorful. I didn't think the prices were too bad. Entrées were in the mid 30s. All in all. I thought it was a very satisfactory meal. read more

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The food was delicious! Loved how they pour the soup stock into the bowl at table. Very much enjoyed the dessert, the corn dessert was awesome! The location is prime and the restaurant is nice and great vibe. Really enjoyed the options and the infusions across food as well as the bar. What was a bit confusing was the small plates versus big plates. The big plates were the same size as the small plates, not sure what the difference was for portion. Additionally our server forgot our drinks, actually cleared food prior to be eaten - my wife was like, where did the rest of my salad go and it was just a bit awkward. I realize these are students! BUT its service and the gratuity is pre-added into the bill. What I would recommend is a gratuity tier system where the lower end is added automatically and the normal level is a choice. read more

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Love love love! We go multiple times for various special occasions as they rotate their menu. The price is great for a courses menu and each course always has a vegetarian option. You are also helping the Culinary Institute of America and it's amazing read more

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Their Oct 2025 menu was a fusion of Mexican/Indian. Their menu items were probably the most interesting in my opinion by far and I've been here a few times. However, I will elaborate further below. Came here for a double date. Seating is limited so make sure you make your rezzies. Sad that Fabian is no longer here. The lamb empanada was a crowd favorite. Wasn't too oily and had great texture. The taco samosa was subtle but lacked a little bit in flavor. The quail biryani came with this avocado creme sauce that was bomb but the quail itself was pretty bland. The sea bass was cooked perfectly but I was a bit disappointed in that the curry lacked flavor. As someone who loves Indian spices/flavors, I felt like a lot was held back which is why I am giving this place a 4 for the first time. Service was quick and food and drinks were almost always filled throughout the night. read more

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The food is excellent. The menu choices are plentiful very nice atmosphere of the staff our members of the culinary Institute of America and very professional. read more

Savor - The Culinary Institute of America. Dining area with the kitchen in the background. - New American Near Me - San Antonio, Texas

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Great food, friendly service, and a welcoming atmosphere. Everything we ordered was fresh, flavorful, and beautifully presented. The staff was attentive without being intrusive, and the overall vibe made it a perfect spot for both casual dining and special occasions. Highly recommend...definitely coming back! read more

Savor - New American Near Me - San Antonio, Texas

The service was excellent, and the restaurant offers an upscale experience. The yellowtail tartare was decent, though not exceptional. The duck carnitas and the sous-vide tenderloin were outstanding. The standout dish was the carnitas. read more

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First time here for my wife and I, and, after this meal I cannot wait to come back! First, everyone working the front, servers, bartender, hostess and Maitre'D were outstanding. Started with an 'Indian Old Fasioned' which was made with 'butter-washed' bourbon, I had never heard of butter-washed before, it was so good, that, it slipped my mind to ask which bourbon was used. Yup, it was that good! I chose the 4 course menu: Course 1 - Lamb Keema Empanada, Two empanadas with a nice jicama salad Course 2 - Chaat Ceviche which is Halibut with pomegranate, mint and a hint of jalapeño. Course 3 - Duck Breast with Mango Chutney Mole. The vegetable with it was Chayote and mango, I had never had chayote before, it was delicious Course 4 - Masala Tres Leches. I am not a dessert person, but this was so good, lots of flavor, but, not too sweet, I ate it all! Special thanks to Mason, our server, who made us feel at home, and, Brent (Maitre'D) who guided us so well on cocktail and wine choices. Both were fun to talk with and so informative. Sorry for the extra long review, it was earned, and, very well deserved, wish I could have given 10 stars! read more

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This was probably the best restaurant experience ever! I was invited by Dairy Max and was provided a special menu from the Culinary Institute of America to showcase dairy in each course, and they were all very delicious. I don't like blue cheese, but eating it with the salad made it taste good. Duck is delicious, of course! But the basque cheesecake was to die for! It was so soft, airy, and delicious. I'm going to have dreams about it. The servers were all students, but they were very attentive and frequently refilled my glass of water. The restaurant interior is has a minimalistic aura, and everything was very clean and proper. I would recommend this restaurant! read more

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What a wonderful dining experience! We were a group of 5 and every single member of the staff made us feel special. Plating was spectacular. Food divine. Service out of this world. I really liked the clean and simple decor, it kept the focus on the food and service. read more

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It felt like there were 4 people per diner on this day. Maybe it felt that way because we were early. I wish I had gotten the pear, instead of the cherry dessert. My friend mentioned that the meatballs taste like jajang myun sauce. My duck was good, with a little bit of crispy skin but my friend's was very soggy. I think the arroz with the forbidden rice would've been the ting to get. Last time I ate here I loved it. This time, the menu was so-so. Next time, I should look at the menu before booking. I think I'm just getting pickier with my old age. read more

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As for me, this was a first time experience from a restaurant of a culinary school. With that said, all I can say is that - "Everything was great". As soon as you walk through the door, you receive a cheerful greeting from the host and we were immediately seated (we did make reservations). I noticed the welcoming vibe the establishment offered, nicely decorated and welcoming. An appetizer trio was ordered which consisted of a smoked pork belly, smoked salmon and squash purée. A decision was made to partake of the four course meal to include wine pairing. from a sweet Prosecco to a nice Pinot noir. For our main entrees, we went with the wild boar schnitzel and the crispy fish skin. Both delicious. We finished our evening with their cheesecake and the frozen milk tea. This is a place we will not hesitate to return. In fact, next time we have out of town guests, this will be one of our go to place. Why did we wait this long to experience Savor??? read more

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Savor has become our gold standard for fine dining. Right off the bat, the person attending the entrance opened the door for us and warmly greeted us - not the worn out welcome of someone grinding through the night, but someone who genuinely seemed to care that we'd have a good time at Savor. The interior is modern and warm - clean lines and lots of wood. We've come a couple times and each time the servers are so helpful and courteous. The margarita is excellent, sweet and refreshing. Each time we've been, we've loved the food here. Recently, the pistachio crusted ahi and pork albondigas were great. But since the menu changes every season, asking the opinions of the servers is really helpful. Since the price of each dish doesn't affect an expected tip, the servers are really giving an honest opinion of what's really great, and they have never steered us wrong! Looking forward to coming back soon! read more

Wow- I found this restaurant online and tried to make a reservation- but it was booked up. We stopped in when we got to the area and was told it was full. Went back later and somehow got lucky and the chef was able to get us in!!! We have been to a restaurant like this in st Helena California so knew it would be a special treat. We were not disappointed- he even gave us a drink to hold us over until the table got up which was very quick. Everything was so amazing. The food was so good and I love that everyone working there is students (we didn't torture them too much). They really try hard and my husbands napkin fell in the floor and a girl picked it up and went and brought him a new one (no restaurant ever does that) If you are in this area make sure you go here- you will have an amazing meal at such a reasonable cost that is just so awesome. I will definitely plan ahead next time I'm in San Antonio and make a reservation and not just hope I can get in. Thanks for such a great experience!!! read more

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I went for the first time today with a good friend. We had excellent service from Corinna, who is set to graduate August 9th from this Culinary Institute! We ordered the 4-course plus a few extras we just had to try! The menu changes every 3 months. We got to try some octopus, lamb chop, branzino fish, and for dessert a cherry pie, chocolate mouse, & charcuterie plate of sorts. It's like a 5-star dining experience at a reasonably priced place since they are student chefs. Wonderful food & we are eager to go back soon! Cheers from The Street Angel! . read more

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Savor is good but not great. It somewhat lacked the 'wow' factor. But, that's just imo. My friend absolutely loved it. We went here for my birthday dinner. Upon the recommendation of the waiter, I opted for a tapas and a three course meal. For tapas, I got the deep fried sea bass. It was good. I got a mocktail to pair with it and it was so refreshing. The first course was octopus which was delicious. The second course was chicken 'paella' type dish. The chicken was a bit chewy in texture and not so good. For dessert, I got the almond cake and I was disappointed with the taste and texture of the cake. Overall, an okay meal, not something that would bring me back to this restaurant. Service btw, was attentive and prompt. read more

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So much fun to talk with students who are studying at The CIA. Small modern restaurant in the Pearl district. 4 course tasting menu was perfect. Plating was beautiful and the dishes were creative and delicious. read more

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Great food and service. The executive chef is an artist. The menus is always a surprise and it's never disappointing. We love the environment! read more

We were able to enjoy a very special tasting menu from restaurant Latequila Cocina D Mexico, a true Mexican restaurant located in Guadalajara, Jalisco, Mexico. This event was hosted by the Culinary Institute of America, San Antonio at their restaurant Savor. The Mexican Chefs showcased their traditional flavors paired with mescal, and tequila. Delicioso! read more

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A coworker and I visited this restaurant during a work trip. She made reservations in advance and mentioned they can be hard to get so definitely plan ahead. I loved that the students have the opportunity to get experience in all positions, front and back of the house. It's cool to see the food being prepared in the kitchen as well. The menu was a fusion of Italian and Japanese but changes . I was excited to try new flavors and dishes. Everything was delicious. My favorite was the mushroom risotto and the tomato arugula salad. The service was outstanding and the atmosphere of the restaurant was like being at a fine dining experience.With the option to select 3 or 4 courses, alcoholic beverages, wine and coffee, the experience is top tier! I will definitely look forward to visiting during my future visits. After dinner we walked around the area and enjoyed the lights. read more

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This perfect culinary experience, CIA, ( Culinary Institute of America). In San Antonio Texas. Students showcase their talents as student chefs under the supervision of world class faculty. Located on the campus of CIA. at The Pearl. Open table Diners Choice Award 2022. And for good reason... The food is delectable ... We enjoyed the 4 course. Radicchio apple salad. Ricotta Gnocchi Culottes alla Fiorentina (beef, perfect dish) Chocolate tart & Lemon Panna Cotta Great experience over all. read more

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Came here for dinner without a reservation and tried 3x to hope for a cancellation. There was a cancellation on the third try and the chef let us have a table. The meal is a 3 or 4 course pre fix meal and you pick each course. $56 for 3 courses and $61 for 4 courses. Restaurant run by culinary students. Service was great as was the ambiance. The chef treated us to drinks. We ordered the seared tuna appetizer as a first course. Really good. Second course was burrata and tomatoes on homemade bread, calamari and mussels with fries. All was tremendous and temperature hot. Mussels really fresh. Main course was Branzino with tomatoes and potatoes. Also got the lamb with dirt rice and lamb sausage. Again both dishes really good and temperature hot. Dessert was chocolate mouse with pecans. Wow for the whole meal and experience. This meal on the strip in Las Vegas would be $400 so enjoy Savor but make reservations! read more

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First time in San Antonio & first time to this culinary institute restaurant. Really lovely open kitchen ...loved watching the chefs hard to work. Service was amazing and food was creative and really reasonably priced . I chose the 3 courses for $55 and was very comfortably full. Highly recommended if you've never been. read more

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Savor was truly a dining experience! The restaurant is staffed by students at the Culinary Institute, and our server Eric along with the rest of the team provided efficient and friendly service. We really enjoyed talking to Eric about his plans after school, pizza and other stuff. The food ranged from very good to exemplary: - cauliflower side was well seasoned and decent - wife says that the duck pozole was the best thing she had all night - I thought the lobster tlacoyo was the best thing I had all night. Absolutely delicious, and the lobster, avocado cream, beans and tlacoyo provided perfectly balanced bites - my wife liked her poblano tamal ok but left me a decent amount to sample. The pork belly came in crunchy bits and provided great texture - the 3 oysters were topped with spicy tuna (toro) and a bit of caviar along w crispy rice squares on the side, and were delicious - I had the wagyu picanha and while the beef was excellent, the best thing about this dish was the black garlic tomatillo sauce - omg so good - wife's black cod was very good - the fried kale on this dish was even better - of the desserts, the strawberry shortcake w panacotta was ok, but the chocolate tres leches along w cajeta ice cream and a variety of crumbles plus a brûléed bananas was a lot of different flavors that worked amazingly well. So many other items on the menu we want to try (basically, everything looks so good). I highly recommend Savor - we had a great time and look forward to coming again the next time we're in San Antonio! read more

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Overall an amazing experience! We got the 4-course, french fries, and a drink and I was pleasantly full. Everything was cooked to perfection, seasoned very well, and very unique. Loved the chipotle sauce for the french fries. We received great service from the students and the chef. The place can be a bit loud but I still had good time with my partner. We got there at 6 PM on Monday and it was pretty crowded already so maybe a reservation is needed on a high peak day/time. Best of luck to the students!! read more

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This was a very enjoyable evening. The students do a great job and even if it isn't perfect they work to make it right. It's a bright, charming venue that puts you in the mood for food. The menu changes each semester but there do seem to be some tweaks in between. We had Soft shell crab bao, cauliflower rice risotto, duck confit posole, roasted cauliflower, house bread basket, lobster crostini, wagyu beef picanha, lamb pastor, strawberries and goat milk Panna Cotta, and fried apple pie with 2 ice creams. Flavors were well thought out and most everything was cooked well. Nothing boring on these plates. My favorites were the posole and bao. The bread is awesome: crusty, light, depth of flavor. Wine by the glass is very reasonable for good quality vino. Will return. read more

We had quite a treat here and highly recommend it for when you want something different I thought the beef was possibly the best I have ever had We each got the 4 course dinner and the price was fair for the number of dishes you get read more

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This place is very small and intimate, which I see why reservations are highly recommended. I ate dinner here with some friends and we each did the 3 courses and shared all the bites with cocktails and wine. Overall, the food was very good! Some items were a miss on flavor (mashed potatoes, Mac n cheese, biscuits). Others were droll-worthy (fried chicken, steak and frites, potato toast). The food presentation was gorgeous, and the way they replaced the silverware each course made me feel like I was at a place I could not afford. It's very neat the whole concept of this restaurant being apart of the Culinary Institute. However, everyone is learning, so I am trying to be understanding. Our waiter was different. We asked for more time on the menu (we were a little chatty), and he rolled his eyes at us. I couldn't believe it! They serve the table all at once and clear plates once everyone is done at the table. Several times, my friend had her utensil in her hand and would be talking (and obviously still eating), and the waiter tried to clear the table. Multiple times she had to say "I'm still working on it". We felt rushed by him, but the gentleman overseeing the waitstaff was so so kind and did not make us feel that way. Overall, I think it's worth a try, understanding that people are learning, but they do need some work. read more

This review is not an opinion. It is fact. Best restaurant in SA We have lived in San Antonio for 22 years and enjoyed most of the great restaurants in our town. We are foodies. By chance, the couples at the table on our right and left of us (and us) all ordered the same exact dishes. We discussed after each course and all agreed that Savor is the best restaurant in San Antonio. Croqueta - light, fluffy with salty jamon. Magical Camaron - spicy shrimp, cooked perfectly with seaweed. The seaweed balanced the dish and made it pure heaven. Pulpo - cooked perfectly. Amazing Canelones - WoW! This smoky duck like nothing you have ever tasted before. ~ Paella (forgot the name) - like a party in your mouth. Mejilla - its like the better tasting short rib. So tender and rich. Nothing that we had was good. Everything was great to amazing. Service was perfect too. Will be back soon!!! read more

5 stars for the cuisine and 3 stars for the service - since this is a school, I will give more weighing to the cuisine. The menu is structured as a pre-fixe with a 4-course option at $46 with an app, 1st course, entrée, and dessert. I highly recommend going with the 4-course. Our server was nice but missed a couple of steps (ie. special occasion, bread) - however, he's a student so it is understandable. The food itself and ambiance is sublime - it is right by the Pearl District so offers plenty of drink and dessert options after! Some highlights: 1. Frutti di Mare salad - this was made with a mix of shellfish and nay beans in a light vinaigrette. Incredibly fresh and a great opening course. 2. Carpaccio - Perfectly thin and tender topped with an anchovy paste - the flavor and textures blend was superb. 3. Ribolatta - this was a lighter take on a Tuscan classic and was very savory and smooth. It's a comfort food and plays its role well. 4. Spaghettini - Perfectly al dente pasta with mussels in a savory and slightly spicy tomato-based light sauce. This was one of our favorite courses! 5. Cacio e pepe gnocchi - Pillow-y soft and creamy gnocchi. It's deceptively small and quite filling. I recommend asking for a touch of freshly grated Parmesan Reggiano. 6. Octopus - Very generous portion and perfectly roasted - the texture was perfectly tender with a touch of chewiness. Another highlight! 7. Culotte - Flavorful cap-end sirloin steak slices. The cut is similar to the picanha and the texture slightly on the tougher side. It was solid but didn't really stand out vs what we would get at any other venue. 8. Pork shank - Perfectly succulent shank with meat that fell off the bones in a savory yet light jus served over polenta. This was very solid and nice take on a classic. 9. Lemon panna cotta - this was "delightful" - perfectly light yet packed a creamy punch with a touch of citrus. The texture was perfection. Firm yet still elastic. 10. Crema Torta - This was a great light bundt cake with a pear compote and a creamy custard drizzle. A great blend of textures and flavors. 11. Fries - we added these and they came in a heaping tower! Definitely recommend as they are perfectly salted and crispy with an accompanying sriracha aioli dip. read more

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We had a great experience. service was impeccable , great food using amazing product and creativity. Being the training restaurant for the CIA , they deliver an amazing experience. read more

The food was all an adventure! We got their 4-course meal and I was so happy to see vegetarian options on all the courses. My favorite thing of the night was the avocado soup. It was creamy and spicy and was unique. But pretty much everything we ate that night a winner - mushroom tarte, risotto that popped with so many flavors, and delicious bread pudding to close out the night. The service was great and we enjoyed learning about the school from our waiter. Though I would say the service was a little overbearing at times, but overall, we were well looked after. The drinks weren't our favorite. The seasonal drink was a hibiscus margarita, and while the flavors were there, it was topped with sugar, which made it unnecessarily sweet. We asked for wine recommendations, as well, and they just were okay. The biggest complaint for us was that we had a reservation for 8 o'clock, got the 4-course meal, and as we go our dessert, the whole place was packing up. As we were eating our last course, all the chairs around us were going up, and we felt rushed to leave. Overall, we loved our food and the experience. We were glad to support the school! We will definitely come back again, we'll probably just opt for an earlier reservation. read more

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What a great way to support students and the school The food was amazing Casual service Reservations recommended Free parking of pearl street under highway 3 or 4 course menus Perfect for foodies, couples or friends evening read more

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Amazing experience great atmosphere and the staff is on point at all times. I've never had such delicious food in my life. read more

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The "lunatics have taken over the asylum" trope is a mainstay of 70's shlock horror cinema. You know the drill: an unknowing young nurse (typically the gamine archetype) accepts a position at an insane asylum where everyone, "patients" and "doctors" alike, behave eccentrically. The "doctors" encourage the "patients" to work through their psychoses via all sorts of non-standard practices, including but not limited to bondage and self-mutilation. At the beginning of the third act, our protagonist discovers a basement lined with the bloated, putrefying corpses of the real doctors. This leads to the predictable denouement: the lunatics killed their doctors and took over the asylum! How the hell does any of this relate to Savor, the newest restaurant in The Pearl, you ask? Well, in this case, the "employees" (chefs, sous-chefs, servers, runners, hostess) are all fresh-faced CIA students...who murdered the real restaurant professionals and tossed their corpses in the basement. Why did I not flee upon this realization? The answer is simple: good (occasionally great) food served by a mostly confident young waitstaff eager to please. Savor occupies the space vacated several years ago by the excellent but pricey Sandbar, Chef Andrew Weissman's premier seafood restaurant at The Pearl. The blue-and-white nautical aesthetic has been replaced with a bright, modern dining area designed by celebrated local architects Clayton & Little. It's a warm, welcoming environment with lighting -- much of it natural -- conducive to Instagram and Yelp food fetishism. For this review, I have decided to eschew my typical journalistic, multi-paragraph assessment in favor of a brief but thorough description of what works and what needs improvement in each dish. This review style is similar to the written assessment that my server encouraged me to complete at the end of the meal. --Fluke crudo (3 out of 5): Attractive symmetrical presentation. The fermented pineapple and kumquat vinaigrette was refreshing but threatened to overwhelm the fluke, a mild, delicate white fish that would benefit from less juice and less acid. --Pickle Pointe oysters (5 out of 5): The bloviating boob restaurant critic for The Express News poo-pooed this dish, but I found no faults. The coriander pesto, nuoc cham, and mignonette sauces complemented but did not overwhelm. --Steak tartare (4 out of 5): The heat and smokiness from the chipotle was understated, allowing the quality of the beef to shine. The sous vide quail egg was cooked perfectly, with just enough gooey yolk to glaze the meat. The only misstep was the plantain chip, which needed a few more seconds in the oven or fryer. Also, one chip was insufficient. Including more chips would have cluttered the visual appeal, but I would suggest erring on the side of function over form. --Lobster and diver scallop over saffron risotto (3 out of 5): The risotto was cooked perfectly, but the student chef on duty was heavy-handed with the salt. The U10 diver scallop was plump and seared on both sides, but the lobster knuckle meat was overcooked. The splash of chili oil added a welcome piquancy and helped cut the richness of the risotto. --Cast iron young chicken (5 out of 5): The standout of the evening. The chicken was crispy on the outside and juicy throughout. The truffle honey butter added a faint sweetness that balanced out the richness of the wild mushrooms and white bean puree. An entree that any five-star restaurant would be happy to call its own. --Eight-hour braised veal osso bucco (2 out of 5): The only outright disappointment. The promised "eight-hour" braising was insufficient, as the veal was tough throughout. The entire dish was tepid, suggesting that this course rested for several minutes prior to arriving. The accompanying cauliflower puree and heirloom carrots were tasty on their own but did little to salvage the star attraction. --Elderflower panna cotta (4 out of 5): Refreshing and not cloyingly sweet. The interplay of textures and temperatures from the cantaloupe granita, caramel milk, and graham crumble worked well. The panna cotta was a tad watery and needed more time to thicken. An automatic 20% gratuity helps fund scholarships for future CIA students. I could imagine a miserly diner complaining about such a policy, but I fancy the idea of supporting San Antonio's next generation of top chefs. For those who choose to complain, the hostess will escort you to the manager's office in the basement. I hope you enjoy gruel, buzzing flies, and the overwhelming stench of decomposition. Don't let the threat of languishing alongside the real restaurateurs dissuade you, however. Occasional rookie missteps aside, Savor is a restaurant worthy of repeat patronage. read more

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In our late July visit, we had wonderful food and terrific service. The students know their stuff about the food, the ingredients, and how each dish is prepared. We went early before it started to get busy, so we chatted with the server and chef, and the noise level was comfortable. Once the restaurant fills up, it can be pretty noisy, so we suggest going early. The restaurant offers the choice of a three course dinner ($55) or a four course dinner ($61). Each course allows multiple options, and the restaurant is happy to adjust their cooking to cater to vegetarians and vegans. The food itself is international in scope, with choices ranging from mussels, meatballs, squid, lamb, fish, duck and eggplant. The fourth course may include desserts such as cherrie clafoutis, chocolate mousse with praline, and pear tatin with vanilla gelato. SAVOR is not inexpensive, but for a special occasion, and if you make an early reservation for a quieter start to your meal, this restaurant is a great experience for a dinner with friends. read more

Great experience, great service (David-a retired electrical engineer who just wanted to learn how to cook--what a lucky wife!). Great food at an excellent price. We've have enjoyed tasting menus all over the world some of which cost 3 times as much and weren't half as good as Savor. We also got the premium paired wine taste which was also an excellent value. At the advice of other Yelpers, we sat inside so we could see the show (open kitchen with tons of activity--more "workers"=students than patrons)! Two of use each got the 4 course option which allows each of you 2 items off section 1 and or 2, plus an entree off section 3 and one dessert-section 4. We shared everything so lots of "tasting". Actually the amounts are very generous--we left very full with tingling, happy taste buds. We started with a hamachi tapa (not part of the set menu course options)--it was excellent--tasted and prepared as if I caught the yellowtail myself that day. Our 4 apps included: Croqueta which was as good as any I have had in Barcelona; Pulpo with chorizo-a generous portion first suveed and then charred perfectly; Hinojo-a nice salad with endive and watercress; final app was the "Canelones" with duck and mornay manchego sauce--a week later I'm still dreaming about this dish--it was that good-and a nice size to easily (but reluctantly) share. After the duck Canelones, my sea bass entree (Arroz) was good-a paella type rice and not too spicy fish. We also tried the beef cheek (Mejilla)-very tender and tasty with a delightful potato souffle. Our two desserts: Catalan=egg custard + caramel brule'-this was like a perfect creme brule' but with some nutmeg/cinnamon making it even better. Finally-platana Canario-carmalized banana with coffee gelato--also excellent. If we lived in San Antonio we would become regulars! Happy Graduation to the students! read more

One of the best meals I've had. Service was wonderful. I was nervous when I took a single drink of water and someone immediately refilled my glass, but that was a one and done. Service was spaced out and consistent. The food and wine pairing was wonderful. I tried foods that I wouldn't normally try and enjoyed everything. Only issue is I ate alone so I didn't get to try whatever my wife would have ordered. The beef cheek was delicious, enjoyed the octopus, and the croquettes were perfect. The meal was a wonderful experience from the moment the doors opened to the scooter ride home. read more

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Our group of five had dinner at Savor on Friday, March 8, 2024. I have a number of dietary conditions and I sent my information to Savor about a week before the scheduled dinner. I'm allergic to shrimp, on a low salt and low sugar diet, like mildly flavored food, and order sauce on the side. I also like to try new foods. The prepared dishes met all of my requirements. For example, I ordered the Tarta de Santiago for dessert. Hmmm, it's almond cake, chocolate mousse, and vanilla cream. Another person in our party also ordered the same dessert - almond cake, chocolate mousse, two berries, and the sauce. My version of the almond cake included the chocolate mousse, no sauce, but lots of blackberries and other berries. My dessert was outstanding. The Savor cooking staff met all of my dietary requirements and exceeded my expectations for flavorful dining. Kudos must also be given to Ray, our server. He could completely explain every food dish - the ingredients and food preparation. It is like dining with the food chef. Savor is an amazing restaurant and enjoyable to eat there. The dining experience is truly unique. read more

Had such a great birthday dinner. Had the four courses and it was amazing. I had Amanda as our server and she was beyond attentive and helpful. I highly recommend Savor for the true professionalism when presenting a new dish and the skill it was done in the kitchen read more