SAVR — Restaurant in Boston

In the vibrant tapestry of Boston's culinary scene, SAVR emerges as a bold and innovative destination, weaving together the threads of global flavors with a commitment to sustainability. My partner and I chose to explore this unique eatery on a recent evening, drawn by its promise of creative dishes and a welcoming atmosphere.

As we stepped inside, we were greeted by a modern yet warm ambiance, where sleek lines and earthy tones conjured a sense of tranquility. The soft lighting cast a gentle glow, inviting us to settle in and prepare for an evening of culinary exploration. The air was alive with the tantalizing aromas of spices and fresh ingredients, hinting at the culinary delights that awaited us.

We began our journey with the SAVR Charcuterie Board, a beautifully arranged selection of house-made cured meats and artisanal cheeses. Each bite was a celebration of craftsmanship, showcasing a delightful balance of flavors and textures. The accompanying pickles and spreads added a bright contrast, enhancing the experience and igniting our appetites for what lay ahead.

For the main course, I opted for the Miso Glazed Black Cod, a dish that exemplified the kitchen’s commitment to global influences and seasonal ingredients. The fish was perfectly cooked, its tender flesh melting in my mouth, while the miso glaze imparted a rich umami depth that lingered delightfully on the palate. Served alongside a vibrant medley of seasonal vegetables, it was a dish that felt both indulgent and wholesome.

My partner chose the Spicy Lamb Burger, a bold creation that arrived adorned with tangy yogurt sauce and fresh herbs. The lamb was juicy and flavorful, its spices dancing on the tongue with each savory bite. Nestled in a freshly baked brioche bun, it was a hearty offering that captured the essence of comfort food while embracing a contemporary twist.

While the food was undeniably exceptional, the service at SAVR had moments of inconsistency. Our server was friendly and knowledgeable, eager to share the story behind each dish and recommend pairings from their carefully curated drink menu. However, there were instances where we felt a bit neglected, waiting longer than expected for drink refills and our dessert order to be taken. In a dining experience as vibrant as this, a more seamless flow of service would have elevated our evening even further.

For dessert, we indulged in the Chocolate Avocado Mousse, a decadent yet surprisingly light creation that left us in a state of bliss. The rich chocolate flavor enveloped our senses, while the creaminess of the avocado added depth without overwhelming sweetness. Paired with a sprinkle of sea salt and fresh berries, it was the perfect sweet finale to our culinary adventure.

In conclusion, SAVR is a remarkable addition to Boston's dining landscape, offering a thoughtful menu that celebrates the beauty of flavor and sustainability. The creativity and quality of the dishes shine brightly, promising a memorable experience for those who seek culinary adventure. While the service had its moments of unevenness, it did little to overshadow the joy of our meal. As we stepped back into the lively streets of Boston, we carried with us the warmth of the flavors we savored, eager to return to this innovative haven where every bite...

Beware of MIGUEL the waiter - if you’re a person of COLOR!!!! DETAILED POST!!!

We were in town on business and chose to dine at Savr. Unfortunately, our experience left us feeling uncomfortable and disrespected.

Our server, Miguel, was inattentive and repeatedly gave explanations that didn’t add up. Early in the meal he even told us that if we wanted a good steak, we’d be better off going somewhere else because Savr “doesn’t specialize in steak.” Hearing a server steer paying guests away from the restaurant we were dining in was shocking.

Timing & communication: Appetizers arrived fairly quickly, but our entrées took 35–40 minutes. We never received updates during that time—I had to wave Miguel down just to ask, and the responses I got turned out to be untrue. First, he claimed the delay was due to “medium-rare lamb chops and cod taking time.” Later, manager Coleman told us the delay was because a large party came in after us and dishes needed to be washed. The stories conflicted and didn’t make sense, which only added to our frustration.

To-go bags incident: When it came time to pack our food, Miguel initially offered nothing at all—just our bare hands. The busser then stepped in and gave us a plain plastic bag for the appetizers. Miguel later bagged our entrées in grocery-store-style plastic bags and told us the restaurant had “run out” of their real branded bags and was waiting on a new order. That turned out to be another lie, because moments later I watched another table receive proper Savr bags. When I asked manager David directly, he gave us the real bags immediately and was visibly surprised at what Miguel had said.

Overall treatment: Adding to our discomfort, at the time we dined there were no other guests who looked like us, and the way we were treated made us feel as if we were in the wrong place. If the restaurant had been busy and everyone around us was experiencing the same delays and dismissiveness, we would have brushed it off. But that was not the case—we clearly received different treatment. I hate to say it, but the difference felt racial. As business professionals spending hundreds of dollars like everyone else, we expect honesty, respect, and attentiveness. Instead, we were lied to, dismissed, and made to feel unwelcome.

For context, the only reason we returned to Savr was because of the exceptional service Ravi gave on a previous visit—we tipped him very generously then. Sadly, Ravi no longer works there, and this time was the complete opposite. Manager David did offer complimentary desserts, which we appreciated, but the overall experience and the constant misleading behavior overshadowed that gesture.

We left feeling uncomfortable, disappointed, and very displeased. We will not be returning, and we will be sharing this experience with our colleagues.

Response to owner: I will not hide my experience by sending an email. The disrespect was public and the customers will hear the ISSUES publicly. You asked for respect to your staff but how about your staff give the respect to YOUR customers that help employ them? Our money= Your business. I won’t take my VERY REAL EXPERIENCE down because you think I should care more about your establishment over...

We returned to Seaport Boston in April after several months away and have dined again at our favorite local restaurant, SAVR. The cuisine including pastas, salads, sandwiches, entrees and desserts continue to be outstanding. Cocktails, whiskey and wine lists are extensive. Most importantly, the staff led by Managing Partner David Doyle and Chef Danny are superb! Keep up the great work! Chris

Another excellent dinner at SAVR tonight. We split the special pasta with scallops and pesto as an appetizer, followed by the branzino and salmon entrees. All of the seafood was incredibly fresh and and expertly prepared! The strawberry shortcake dessert is a real favorite. Service tonight was, as usual, attentive and very helpful (Maria on this occasion). Managing Partner, David Doyle, was again very gracious, dropping by our table to chat. SAVR is a great restaurant!

My wife and I have dined at SAVR located in the St Regis, Seaport Boston, several times since they opened in July. This is a beautifully designed American bistro with very appealing water views from both indoor and outdoor seating. We have tried numerous excellent appetizers, salads, pastas, and seafood all prepared with great care and the freshest ingredients. The wine list, whisky wall and cocktails are outstanding. We have had the great pleasure of meeting the Managing Partner, David Doyle, and Executive Chef, Danny Levesque, who have made every effort to make SAVR the premier dining spot in the Seaport. They and all of the staff are incredibly welcoming and helpful. We will return often to taste through the very enticing menu! Chris

Addendum: We returned again to SAVR on a Saturday night with my discerning brother and wife from NYC. We ordered dishes including Caesar salad with salmon, pappardelle bolognese, seared local cod with english & sugar snap peas, and Tommy’s branzino filets. The atmosphere was electric, bustling with patrons. Food presentation was excellent and the seafood in particular was incredibly fresh. Despite being very busy, staff members were again highly attentive and efficient. SAVR is a clear winner with consistently outstanding cuisine and has become our go to high end restaurant in the...