SAVR brings a contemporary American steakhouse to the Seaport

Eating places

The brand new restaurant is situated on the St. Regis Residences.

SAVR restaurant opens Thursday throughout the eye-catching St. Regis Residences condominium in Boston’s Seaport, providing each apartment house owners and non-residents one thing to savor.

St. Regis residents have their very own non-public inside entrance to the restaurant and the choice for in-home non-public eating. However SAVR is open to all.

“We actually hope the residents deal with us as an extension of their lounge, however we wish to be very inviting to most people,” SAVR’s managing accomplice David Doyle mentioned. “The constructing is exclusive and we wish to do one thing that enhances that, however one thing that additionally stands out as being separate.”

Doyle is a veteran of each Insurgent Eating places, the place he oversaw a number of places for Temazcal Tequila Cantina and Tony C’s Sports activities Bar and Grill, and in addition Smith & Wollensky — he opened Boston’s waterfront department. For his first restaurant as co-owner, Doyle goes for what he is aware of finest: a contemporary American steakhouse environment with pure wooden millwork, richly toned royal blue tile, and a contact of New England coastal tradition by way of specifically made lobster pot chandeliers.

The floating staircase connecting the bottom ground with the second is a focus, and SAVR takes full benefit of its waterfront location with two out of doors decks and folding doorways that open up the restaurant to the water.

The sizable two-story house seats 300 in complete, with 180 seats inside and 120 exterior. The principle first-floor bar presents 28 seats, whereas the second ground bar is smaller with eight to 10 inside, and one other eight to 10 exterior on the three-quarter wraparound terrace.

Overseeing the kitchen is govt chef Danny Levesque, a Boston native most lately the manager chef at Abe & Louie’s, however with a pedigree that features Davio’s and the legendary, erstwhile Upstairs on the Pudding.

SAVR’s menu consists of contemporary handmade pastas, seafood, and wood-fired grilled meats, with steaks a spotlight.

“It displays my background and Danny’s background in steakhouses,” Doyle mentioned. “We may have a singular prime rib and a French dip sandwich. Brick-pressed hen with a sherry jus and fingerling potatoes, a lemon ricotta ravioli, and wood-grilled portobellos. Our pasta Bolognese and branzino are superior.”

Amongst a dozen or so craft cocktails are three totally different espresso martinis: darkish, creamy, and gold. Darkish is a daily espresso martini, creamy provides Rochester, N.Y.-made Black Button bourbon, and the gold is made with Wild Harbor, a plant-based, gluten-free clear liqueur.

“And we serve a sampler of all three collectively,” Doyle mentioned.

SAVR partnered with Washington State’s Milbrandt Household Wines to provide its personal signature home wine, however the wine record is intentionally concise: “I didn’t wish to go too loopy,” Doyle mentioned. “We may have about 75 to 80 totally different bottles. Some large names. Will probably be about 80% American wines. I’m an enormous fan of Californian reds.”

SAVR is initially open for dinner service solely, with brunch and lunch following later this summer season.

“We’re opening in the course of the busiest time in Boston and don’t wish to rush issues,” Doyle mentioned.

SAVR, situated at 150 Seaport Blvd., is open day by day, 4:30 p.m.—11 p.m.