Always one of the hottest tables in town, the menu at Sava’s is undergoing a few changes, with Chef Dan Klenotic shifting the menu ever-closer towards well balanced and honest dishes. Newly introduced on the dinner menu is the Butchers Ribeye, with sauteed asparagus, roasted wild mushrooms, garlic butter, and demi-glace; and the Braised Lamb Shank, with tomato ragu, cipollini onions, carrots, and mashed potato puree. Also new on the breakfast menu is Avocado Toast with poached eggs. Of course, menu favorites like the Sava’s Mac and Cheese and the Porchetta Panini remain musts. For vegan eaters, be on the look out for the roasted winter vegetables; the goal is to have a complete vegan menu sometime this year.
Open Monday-Sunday, 8am-midnight
Online ordering available, savasrestaurant.com
