Savoy is a restaurant with a simple thought that we can create delicious and memorable meals by sourcing the very best ingredients from farmers we know, and then augment those flavors with a straight forward cooking style. Our cuisine combines the ease and tradition of great country cooking with the independence and creativity emblematic of downtown New York City.
There is always a friendly surprise to be found on the Savoy menu. Savoy chefs continuously evolve new menu items to reflect the changing seasons, and pursue traditional preparations that have been cast aside as our culture rushed to embrace modern technology. Savor the deeper flavors of creme brulee burned with a salamander, the antique fireplace tool, a house charcuterie plate with homemade sopresatta salami or honey from our New York City rooftop hives, perfect drizzled over a bowl of sliced strawberries. Years of building relationships with farmers, chefs, food thinkers and writers have established Savoy and (Chef Peter Hoffman) as a restaurant with deep roots in cuisine, the local economy and a long term commitment to good food and great hospitality that extends well beyond current trends.
Savoy operates on two floors of an 1830’s Federal-style townhouse in Soho with wood burning fireplaces on each floor. The upbeat, casual cafe and bar is at the street level. A small plate menu is available throughout the day. Bartenders pour small estate wines by the glass, and the mixed drinks always have a touch of the handcrafted – preserved Hudson Valley cherries in a Manhattan or muddled black mint in a Five Star Mojito. The serene main dining room is on the second floor, a haven from urban street life.