4.5 stars
SAVR's location within The St. Regis Residences at the edge of the Seaport waterfront hinted at the level of class the restaurant would possess. However, I was still impressed upon my arrival. The place's corner location in the building allowed it to have a lovely wrap-around balcony, but even if you were dining indoors as we did, you still had amazing views of the water from their floor-to-ceiling windows. The decor was stunning and offered upscale steakhouse vibes. The crowd was similarly flashy, attractive, and dressed to the nines. Overall, it really just felt like we were at some hotspot on the Mediterranean or somewhere glamourous like South Beach.
The bar was right next to the host stand, so we instantly were greeted by the buzzing crowd. We saw that there were tables just beyond the bar and looking out into the marina, as well as another upstairs dining area. We were lucky to be quickly taken to a nice table just on the edge of the deck and were greeted by our server, Jessica P., who was upbeat and pleasant throughout the entire experience.
We decided to start with a beverage, and I was proud of myself for recognizing a good chunk of the wine brands on the list, many of which had been favorites in the past. In particular, I asked if I could sample the 2023 Honig Sauvignon Blanc from Napa Valley and the 2023 King Estate Pinot Gris from the Willamette Valley, both of which I had adored on other occasions. After trying a few sips of each, I settled on the Pinot Gris, which I found to be the more complex of the two. It offered low acidity, a slight sweetness, and notes of ripe pear, peach, and white flowers. I also had a taste of the Whiskey Priest Old Fashioned, which was one of the best old fashioneds I had ever had. It was composed of Uncle Nearest 1856 Premium Whiskey, Demerara syrup, and Angostura bitters, and it happened to be very balanced and not too sweet. It was sheer perfection!
We were enjoying our drinks when the one strange part of the experience occurred. A food runner came by with a large cutting board of bread and butter. However, there were only three slices of bread available, one for each of us. It was a ridiculously small presentation of carbs for the size of the platter. Also, the second we finished the bread, the same man came over and took away our small plates, not even checking if we wanted any additional slices. That whole scene was annoying enough, but then we noticed another table of three nearby that received two rounds of bread - one with six slices and one with five slices. Plus, there was another table of two that received four pieces to share. It was a minor hiccup during an otherwise great meal, but it was still irritating. Regardless, the bread that we did try was soft, fluffy, and very good. There was also a side cup of an oil dip that had chunks of green olives in it and that was interesting.
Thankfully, we did not need to wait too long before our entrees appeared. I had ordered the Bay of Fundy Salmon, which was served over a corn purée, baby vegetables, and an heirloom tomato salad. The fish was perfectly cooked and seasoned. However, the vegetables (carrots, peas, zucchini, and squash), while fresh, were a bit too crispy and could have been cooked longer. I would have loved more corn puree as well. The other two diners in my group had great feedback on their 16-ounce, slow-roasted prime ribs.
The portions were generous ones, but we still found room for dessert. The most original treat on the list, the Orange Cream Pie, called out to us immediately, and Jessica P. noted that it was her favorite dessert on the menu. She did not steer us wrong, because it was unreal! The slice had a thick, graham-pecan crust, which was then layered with the ideal amount of orange cream filling, and then topped with a whipped Chantilly cream. There was also a orange crème anglaise on the plate that made each forkful even more decadent.
From the stunning views to the diverse menu, SAVR provided a well-rounded and delightful experience that I would certainly recommend. read more