The swanky new American bistro SAVR is officially open at the St. Regis Residences in the Seaport as of Thursday, July 13th — just in time to enjoy some summer views over the harbor. Named for the St. Regis motto to “savor the moment,” the spectacular new space led by managing partner David Doyle sits directly on the water and spans two stories with seating for 300, including a first floor central bar and main dining room and an expansive waterfront deck, while upstairs features a more intimate bar as well as a seasonal outdoor wraparound deck plus a 16-person private dining room.
Executive chef Danny Levesque’s menu features everything from premium cuts of steak to creative comfort food, fresh catches, and handmade pastas. Appetizers like Lobster Scallop Potstickers and crispy Old Bay Fried Oysters are sharable — perfect for bite and a sip at the bar, or for starting out a multi-course meal with mains from the custom wood-fired grill (think: Heritage Pork Chop with Dijon Glaze, Charred Broccolini and Apple Butter; or Lamb Rib Chops with Ratatouille and Red Wine). There’s also thick slices of prime rib, pan-roasted local cod, and Lemon Ricotta Ravioli, or if you’re looking for lighter fare there’s a lovely lineup of sandwiches and burgers as well as entrée-sized salads. Check out the dinner menu below.
It wouldn’t be a trip to the seaport without a classy cocktail, and their Oceans Martini delivers with JCB caviar-infused vodka, ISCO Ostreida oyster-infused vodka, icelandic seaweed salt infused Cinzano 1757 extra dry vermouth, Plume & Petal cucumber vodka and Goma wakame seaweed salad. Whiskey lovers will also appreciate the deep bench found on their “Whiskey Wall.” If your tastes lean towards wine there is much to choose from the substantial Coravin and reserve list that includes several full and half bottles.
The new space is only steps away from the Harborwalk at 150 Seaport Boulevard, so you can take a stroll after dinner for a little ocean air, or roll up for lunch on a Bluebike. SAVR is open for dinner seven days a week from 4:00 to 10:00pm to start (the bar closes at 11:00pm), and after July 24th they will be open for lunch Monday through Friday and brunch on Saturday and Sunday from 11:00am to 4:00pm. Make a reservation for parties of up to seven here, or give them a call at 617.553.7287 for larger parties. Check out pics of the space (plus the plates) on their socials (IG and FB) and the full menus are available on their website.
APPETIZERS
SEARED PORK BELLY | GF | 19
asian pear salad, aleppo chili, cilantro, hot honey
WAGYU BEEF CARPACCIO | GF | 24
lemon, shallot, capers, parmigiano, arugula, croutons
THAI CHICKEN MEATBALLS | 19
ginger, lemongrass, coconut-green curry
LOBSTER-SCALLOP POTSTICKERS | 29
soy-sriracha butter
ROASTED CAPE COD CLAMS | GF | 26
tomato, olive oil, white wine, thyme, crusty bread
CRISPY OLD BAY FRIED OYSTERS | 26
remoulade sauce, chermoula
HAMACHI TARTARE | GF | 28
avocado, cucumber, soy, sesame-nori chips
OYSTERS ON THE HALF SHELL 1⁄2 DOZ | 26
cocktail sauce, mignonette
WOOD GRILLED WILD GULF SHRIMP | GF | 28
romesco sauce, local greens, garbanzo beans,
za’atar
LUMP CRABMEAT COCKTAIL | GF | 28
cocktail & mustard sauces
CHILLED POACHED SHRIMP | GF | 28
cocktail sauce, horseradish
SOUPS & SALADS
SOUP OF THE DAY
ask your server
CLASSIC CAESAR | GF | 15
romaine, kale, crisp parmigiano, croutons, anchovy
LITTLE LEAF SALAD | GF | 16
chick peas, radish, sheep’s milk feta, tomato, castelvetrano olives, red wine vinaigrette
ORGANIC GREENS SALAD | GF | 15
berries, spiced pecans, goat cheese, raspberry vinaigrette
RED AND YELLOW BEET SALAD | GF | 17
baby green beans, shaved fennel, avocado, buttermilk bleu cheese, champagne vinaigrette
SALAD ADDITIONS
shrimp +12 | salmon +13 | chicken +10 | tenderloin * +14
HANDMADE EGG PASTA
appetizer or entrée size
PAPPARDELLE 15 | 26
veal-beef-pork bolognese, parmigiano
ORECCHIETTE 14 | 24
english and sugar snap peas, cacio e pepe
TAGLIATELLE 20 | 34
cape cod clams, blistered cherry tomatoes, parsley, white wine, lemon
LOBSTER FRA DIAVOLO 28 | 46
macaroni chitarra, spicy san marzano tomatoes, oregano
LEMON RICOTTA RAVIOLI 14 | 24
tomato-basil broth
HOUSE SPECIALITIES
BRICK PRESSED CHICKEN | GF | 34
semi-boneless half chicken, fingerling potatoes, cipollini onions, sherry-chicken jus
SEARED LOCAL COD | GF | 42
english and sugar snap peas, organic mushrooms
SEARED BAY OF FUNDY SALMON | GF | 42
wood grilled asparagus, blistered cherry tomatoes, herb butter
TOMMY’S BRANZINO FILETS | GF | 44
baby vegetables, crispy potatoes, lemon
SEA SCALLOPS AND WILD GULF SHRIMP | GF | 48
tomato-parmigiano-basil risotto, lemon
WOOD GRILLED SIGNATURE BURGER | 24
tomato, lettuce, red onion, pickle
choice of 3 additional toppings:
caramelized onions, bacon, sautéed mushroom, aged-cheddar, american, bleu cheese
WOOD GRILLED HERITAGE PORK CHOP | GF | 44
charred broccolini, apple butter
SLOW ROASTED PRIME RIB, 16OZ | GF | 65
horseradish cream, au jus (while it lasts)
WOOD GRILLED LAMB RIB CHOPS | GF | 68
ratatouille, red wine demi glaze
WOOD GRILLED PORTABELLA MUSHROOMS | GF | 28
avocado-herb lemon vinaigrette, summer vegetables, parmigiano
WOOD GRILLED STEAKS
8OZ FILET MIGNON | GF | 56
12OZ PRIME NY SIRLOIN | GF | 65
12OZ PRIME NY SIRLOIN | GF | 65
8OZ SNAKE RIVER FARMS GOLD SIRLOIN | GF | 95
american wagyu
SIDES
THICK CUT VIDALIA ONION RINGS | 14
FRENCH FRIES | 12
FINGERLING POTATOES | GF | 12
HERB-PARMIGIANO RISOTTO | GF | 14
MASHED YUKON GOLD POTATOES | GF | 12
butter, shallots, parmigiano
WOOD GRILLED ASPARAGUS | GF | 12
lemon oil, sea salt
CHARRED BROCCOLINI | GF | 14
garlic, crushed red pepper, olive oil
