LA STORIA
ABOUT SAVORIA
a small room, a big fire
THE ROOM
Savoria opened in 2019 inside a converted machine shop on Atlantic Avenue. The previous tenant left behind a brick chimney running the height of the building — the whole restaurant got built around it. Thirty-two seats, one hearth, an open kitchen close enough that you can hear the fire from every table.
We kept the room plain on purpose: plaster walls, church pews salvaged from upstate, a zinc bar top that’s already taking on a patina. Nothing distracts from the hearth, which is the point.
THE CHEF
Renata Cole spent six years cooking in small kitchens across Liguria and Puglia before coming back to Brooklyn — first at a handful of well-known wood-fired spots, then on her own. Savoria is built on what she learned cooking with people who ran their whole menu off a single fire: fewer dishes, no shortcuts, nothing on the menu she wouldn’t cook at home.
She’s usually at the hearth herself most nights the restaurant is open, which is part of why the menu stays short — there’s only one person standing at the fire.
grazie mille
We’re a small team and a small room — thank you for making space for us in your neighborhood.