Foodies, say hello to SAVOR.
On Tuesday, CIA announced the new restaurant, a seasonal Modern-American concept that allows faculty to teach future chefs cuisines and techniques from around the world.
"We are thrilled to have SAVOR join the Pearl community," said Shelley Grieshaber, culinary director for Pearl. "I am excited the restaurant will bring flavors from across the globe to our city."
SAVOR patrons will be able to create a three- or four-course meal to their liking, with options such as honey-chili roasted chicken with fat rice and Asian lime; grilled Gulf shrimp with polenta, olives, and tomato; and Berkshire pork schnitzel with a sunny egg, chamomile apple, and red sauerkraut. The concept is aimed at educating both student chefs and diners alike.
"We are curating a menu with seasonal ingredients and global cooking techniques we admire," said Chef Uyen Pham, who will oversee the restaurant. "The menu at SAVOR will encourage our guests to try unfamiliar flavors." According to a press release, culinary students will have studied the cuisines and cultures of the Americas, Asia, the Mediterranean and Europe before joining the kitchen at SAVOR. Although the menu will showcase dishes from a variety of countries, most ingredients will be locally sourced. The CIA team maintains working relationships with farmers and producers in the area.
The bar will feature a lounge area offering smaller and shareable plates. Its beverage programs will pay homage to classic cocktails like Negronis and Manhattans, while also focusing on local craft brew favorites.
