The Culinary Institute of America is reopening its 2,500-square-foot, Pearl restaurant in January 2019.
The new concept will be called SAVOR, and will serve seasonal modern-American dishes based on the CIA’s curriculum, according to a press release. Such dishes will include “honey-chili roasted chicken with fat rice and Asian lime; grilled Gulf shrimp with polenta, olives, and tomato; and Berkshire pork schnitzel with a sunny egg, chamomile apple, and red sauerkraut.”
Students at the CIA’s Pearl campus will have studied the cuisines of the Americas, Asia, the Mediterranean and Europe before working at SAVOR, according to the release.
The bar and lounge will feature classic cocktails, local craft brews and new and old world wines. Smaller plates there include “caviar, potato, and soft egg with leeks and pumpkin seeds; roasted cauliflower and Brussels sprouts with toum garlic dip and chicken cracklings; and crisp-fried wings with miso-chili paste, pickled cucumber, and toasted sesame.”
“We are curating a menu with seasonal ingredients and global cooking techniques we admire,” said Chef Uyen Pham, a CIA faculty member overseeing SAVOR. “The menu at SAVOR will encourage our guests to try unfamiliar flavors.”
SAVOR is located in Suite 217 at Pearl, and will be open for dinner Tuesday through Saturday.
SAVOR will open a few months after the CIA closed NAO, which opened in 2012. The CIA opened at the Pearl in 2006.
Contact Ben Olivo: 210-421-3932 | ben@saheron.com | @rbolivo on Twitter
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