Savvor, a new addition to Boston's Leather District's dining scene, is named for the French "savvor," which has the same meaning, says Francois Eddy Firmin, who's seeking to bring Southern cuisine with a Caribbean influence along with a strong bar component designed to complement the menu to the city,
A native of the Caribbean, Firmin grew up in the South and plans to offer Boston diners "something truly unique and authentic." To that end, Executive Chef Carey Dobies, whose background includes stints with CLIO, Upstairs on the Square and SALTS, and General Manager Courtney McCall, formerly at No.9 Park and Boston Harbor Hotel, will offer a special culinary and bar experience.
Additionally, Savvor offers live music Wed. through Sat. with a variety of musical genres such as R&B, neosoul, jazz funk and jazz standards starting at 7 on weeknights and 9:30 p.m. Saturday.
The menu offers many snacks and small plats with larger entrees meant for sharing. There are 13 small plate choices from $9 to $19. Think Shrimp and Grits: gulf shrimp, Anson Mills grits, roasted leeks ($19), Fried Green Tomatoes: with parsley remoulade, crisp country ham ($14) and Wing N’ Thangs: jerk seasoned chicken wings, roasted chicken skin, pickled peanut spread ($14). Many of them are on the late night menu available from 10:30 PM until 1:30 AM Thursday through Saturday.
At the bar, there are specialty cocktails, craft beers on tap and wines by the half or full glass. A large variety of Caribbean rums allows customers to be transported to the island of their choice with a custom-made drink created with ingredients from that place.
So venture to the Caribbean and its cuisine and rums at Savvor at 180 Lincoln St. You'll find a special experience with its own vibe.