Snow in Charleston.
Freezing rain in New Orleans.
Ice skating rinks for highways in Atlanta.
Yep. Pretty tough day for the South.
But look on the bright side... we’re having a great day.
Because all of a sudden, we’re looking forward to Savvor Restaurant & Lounge, your new Leather District refuge for fried quail, giant steaks and rum cocktails, expecting to open mid-to-late next week.
Until July, this was District. Which just so happened to leave its exposed brick walls, high-backed leather booths and two bars lying around. Throw in some electric blue paint and Southern/Caribbean comestibles, and you’ve got yourself a Savvor.
Just the place to stage a second date from a fortress-like booth with a menu of small plates. And soon, it’s all cornmeal-fried quail with brown-sugar waffles and polite conversation. Until you share a 20-ounce rib eye with black-eyed peas ragout. Then it’s... whatever that is.
Eventually, you’ll want to choose between one of two identical bars for after-dinner Sazeracs and customized rum drinks. How that works: pick your favorite Caribbean island. Then they’ll ask what kind of cocktails you like and make you a drink from that island’s native rum.
Picking your favorite rum probably works, too.
Freezing rain in New Orleans.
Ice skating rinks for highways in Atlanta.
Yep. Pretty tough day for the South.
But look on the bright side... we’re having a great day.
Because all of a sudden, we’re looking forward to Savvor Restaurant & Lounge, your new Leather District refuge for fried quail, giant steaks and rum cocktails, expecting to open mid-to-late next week.
Until July, this was District. Which just so happened to leave its exposed brick walls, high-backed leather booths and two bars lying around. Throw in some electric blue paint and Southern/Caribbean comestibles, and you’ve got yourself a Savvor.
Just the place to stage a second date from a fortress-like booth with a menu of small plates. And soon, it’s all cornmeal-fried quail with brown-sugar waffles and polite conversation. Until you share a 20-ounce rib eye with black-eyed peas ragout. Then it’s... whatever that is.
Eventually, you’ll want to choose between one of two identical bars for after-dinner Sazeracs and customized rum drinks. How that works: pick your favorite Caribbean island. Then they’ll ask what kind of cocktails you like and make you a drink from that island’s native rum.
Picking your favorite rum probably works, too.
