ATLANTIC AVENUE — BROOKLYN
SOMETHING
OVER THE FIRE
tonight, perhaps?
A thirty-two seat trattoria built around one wood-fired hearth. The menu changes with what the fire and the market give us.
PHILOSOPHY
THREE
INGREDIENTS
held to a high standard
“We’d rather serve four dishes we’ve made a hundred times than forty we’re still learning.”
RENATA COLE — CHEF & OWNER
Every plate at Savoria passes within a few feet of the hearth — charred, smoked, or finished over embers. We buy whole animals, change the menu with the season, and keep the list short enough that nothing sits. It’s a small room run the way we’d cook at home, if home had a four-foot fireplace.
FROM TONIGHT’S FIRE
SIGNATURE PLATES
a small taste of what’s cooking
- 38
Whole branzino
salsa verde, charred lemon
- 26
Smoked tomato cavatelli
ricotta salata, basil
- 58
Dry-aged ribeye, two ways
embers and coals, bone jus
BOOK A TABLE
BIGLIETTO D’INGRESSO
admit one party to the hearth
For parties larger than eight, call us directly at (718) 555-0132.