SavorNY Restaurant

Curtain

We now offer PRIVATE PARTY & GROUP DINING options! Learn More

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SavorNY is proud to offer an eclectic small plates menu inspired by the diverse food cultures that exist in New York City, especially the Lower East Side.

By introducing contemporary techniques into traditional food preparations, we create a passionate multicultural food experience - preserving what is known and loved and celebrating what is new. Our eclectic global wine list focuses on the quality and value provided by emerging wine regions.

With our love for food and wine, great service is never an afterthought. We focus on providing a professional and polished dining experience. SavorNY is intimate enough for a date or single diner, yet conducive to social gatherings. We are equally happy to have you join us for a drink, a late-night snack, or a full meal.

Behind our small plates menu, you'll find big flavor, a full and inviting atmosphere, with a certain richness that is synonymous with New York.
About Us
- Owner
- Executive Chef
Craig Gross's passion for food and wine has driven him to open savorNY. Craig oversees daily dining operations, serving wine and introducing his unique menu to guests.

He has years of professional restaurant experience as a server, a bartender, and most recently as the Assistant General Manager of Blue Water Grill in Union Square. Prior to working in the restaurant industry, Craig graduated from Cornell University's School of Industrialand Labor Relations and also worked as a management consultant for Deloitte Consulting.

Craig loves to travel and to taste new wines.

Chef Allison has a varied cultural and culinary background that has allowed him to develop a truly unique cuisine. Having trained under Master Chef Walter Liebel, both of his parents, as well as numerous lesser known chefs, Chef Allison is extremely proud of his "old school" style. Throughout his career as a chef, Son has lived by the axiom, "You must master the old school way before you can excel at the new way of doing things."

After receiving numerous accolades for his Thai and Cuban cuisine as the Executive Chef of Spice and Royal Barge Thai in Scottsdale, Arizona, Chef Allison came to upstate New York's The Wellington House to develop a critically acclaimed traditional American menu. Chef Allison then revamped the kitchen at Mannahatta Restaurant on the Bowery in Manhattan and was voted one of the Finest Chefs in Lower Manhattan by the Villager.

Sachem has also worked as a sculptor, jewelry maker, knife maker, and woodcarver, highlighting the creative connection to his craft.
Menus
Download Diner Menu

Taste of SavorNY - 4 Course Menu with Wine Pairings - $55.
Available by Reservation Only

Speck Wrapped Pear
gorgonzola, pancetta
$11

Champagne Poached Asparagus
truffle oil, pecorino
$11

Shrimp in a Coat
sweet sriracha sauce
$13

Cheese Plate
fruits, nuts
$15

Vegetable Escabeche
carrots, cauliflower, serrano chiles
$7

Vegetable Involtini
goat cheese, olive tapenade
$10

Grilled Vegetable Samosas
coconut curry sauce
$9

Asian Empanadas
beef, chicken, kimchi
$8

Smoked Tomato Hummus
caramelized onion, cucumber
$8

Cod Fritters
chipotle, mango sauce
$11

Greek Orzo Salad
tomato, cucumber, feta
$11

Tortilla Espanola
root vegetables, chorizo
$12

Blood Orange Chicken
snowpea salad, sesame seeds
$9

Tuna Ceviche
tomato, onion, cilantro, jalapeno
$12

Roasted Squash Salad
pecorino, shallot vinaigrette
$10

Braised Pork Belly
mandarin sauce, peanuts
$12

Spicy Duck Wontons
sesame oil, scallions
$10

Seared Scallops
quinoa burger, fennel & red pepper slaw
$12

Wagyu Beef
harissa sauce
$14

Rice Balls
three cheeses, tomato sauce
$8

Chef's Dessert Sampler
daily selections
$15

Chocolate Truffle Cake
cashews, berries
$7

Ricotta Cheesecake
toasted pine nuts, honey
$7

Tres Leches Flan
vanilla, cinnamon
$7

SavorNY offers private party space for groups up to 30 people. For groups of 25 or more we offer a cocktail style party which combines hand-passed items with hors d'ouvre and dessert displays.

For parties of 24 or less, we can offer either a sit-down meal or a cocktail style event.

For sit-down meals, we normally serve tapas-style, but individual appetizers and entrees are available upon request.

A full bar is available for all private events.

SavorNY is also open for private parties on Thanksgiving Day, Christmas Eve, Christmas Day, and New Year's Eve with holiday-specific menus.

SavorNY offers private brunch parties for groups of 30 people or less every Saturday and Sunday. Brunches are served as either cocktail style events or sit-down meals depending on the group size and occassion. Brunch parties are priced at $30 per person and we offer an all-inclusive brunch beverage package at $15 per person.

We are open for private brunch on New Year's Day.

SavorNY is also available for private lunches Monday through Friday. For these events, our dinner tapas menu is available, as well as a more formal business lunch. If you are interested in a business luncheon, please email us for greater detail.

For groups of 9-16 people, SavorNY offers a large party dining menu. This menu is for a three course meal served tapas-style. Wine packages are often available at a discounted price.

For groups of 10 or less, we offer a group tasting menu with wine pairings at each course. Please contact us to inquire more about large party tasting menus.

Please contact us via email at info@savornyrestaurant.com or call 212.358.7125 to obtain pricing information and greater detail on beverage packages.
Cheese & Vegetable Display

Choice of 4 Items from Below:

Spanish Eggs Benedict

Egg & Roasted Vegetable Empanadas

Grilled Vegetable Samosas

Applewood Smoked Bacon & Poblano Quesadillas

Assorted Mini Quiches

Patatas Bravas with Garlic Aoli

Tomato Tartin with Avocado Cream

Sweet Potato, Pancetta & Corn Bruscheta

Fresh Juice & Coffee

Chocolate Truffle Cake, Seasonal Fruit & Cheesecake

We begin with a cheese, meat, and vegetable display followed by 1.5 hours of hand passed items from the list below and conclude with the chef's dessert display or hand passed desserts (mini-cheesecakes, home-made cookies, & fruit).

Hand-Passed Options (choose 5):

Tomato & Mozzarella Crostini - with smoked sea salt

Reuben Empanadas - corned beef and sauerkraut pastries

Mini Rice Balls - risotto balls filled with buffalo mozzarella cheese

Shrimp in a Coat - large shrimp in wonton wrapper with asian spices

Cod Fritters - cod & jalapeno croquettes with mango sauce

Roasted Vegetable Samosas - vegetables in puff pastry with coconut curry sauce

Speck Wrapped Pear - smoked proscuitto wrapped around pear stuffed with gorgonzola

Endive & Mushroom Salad- belgian endive with mushrooms & heirloom tomatoes

Smoked Tomato Hummus - with carmelized onion, served with cucumber

Spicy Polpetti - miniature meatballs

Roasted Beet Skewers - local beets with sherry vinaigrette

Sweet Potato & Corn Bruschetta - served on italian bread with pancetta

(Private and Non-Private)

We begin with a cheese and fruit board followed by a 3 course meal.

1st Course - Fingers (choose 3):

Vegetable Escabeche - cauliflower & carrots in chile vinegar

Smoked Tomato Hummus - with caramelized onion & cucumber

Reuben Empanadas - corned beef & sauerkraut in savory pastry

Shrimp in a Coat - jumbo shrimp with cilantro & asian spices in wonton wrapper

Speck Wrapped Pear - pear stuffed with gorgonzola & wrapped in smoked prosciutto

Vegetable Samosas- puff pastry filled with roasted vegetables and coconut curry sauce

Cod Fritters - salt cod & sweet potato croquettes with mango sauce

2nd Course - Forks (choose 4):

Rice Ball - risotto ball stuffed with mozzarella cheese in tomato sauce

Spicy Duck Wontons - slow roasted duck with sesame oil & scallions in spicy soy broth

Calamari Salad- calamari with fennel, red pepper, and cider vinaigrette

Sticky Pork - Vietnamese style pork with rice noodles & pickled vegetables

Orzo Salad - with marinated arthicokes, beets, & sherry vinaigrette

Blood Orange Chicken - sweet and spicy chicken with snow pea salad

Panzanella Salad - bread salad with tomato, mozzarella, & basil

Andouille Sausage - spicy hash of southwestern sausage, corn, sweet potato, & cumin

3rd Course - Finales

Chef's Dessert Sampler - assorted cookies, mini cakes, and seasonal pastries
Wine List

Download Winelist

Prosecco
La Marca • Italy • NV
9/36

Chardonnay
Montand • France • NV
33

Pinot Noir
Juve y Camp • Spain • NV
45

Pinot Noir
Falmet • Champagne • NV
75

Chenin Blanc
Surly • California • 2005
10/37

Macabeo
Mesta • Spain • 2007
8/30

Riesling
Clean Slate • Mosel • 2007
35

Pinot Blanc
Adam • Alsace • 2006
42

Vinho Verde
Gatao • Portugal • 2008
8/30

Riesling
Jager • Austria • 2004
58

Cab Franc
Garreliere • Loire • 2005
9/35

Pinotage
Fairvalley • South Africa • 2006
8/31

Gamay Noir
Bone Jolly • California • 2005
33

Sauvignon Blanc
La Fleur de Roy • Bourdeaux • 2007
9/34

Trebbiano
Stella • Italy • 2006
7/28

Sauvignon Blanc
Lauverjat • Sancerre • 2007
45

Verdejo
Vevi • Spain • 2007
36

Chardonnay
Servin • Chablis • 2004
52

Nero D’Avola
Terre • Sicily • 2006
8/29

Montepulciano
Cimarelli • Italy • 2006
40

Barbera
Casteggio • Italy • 2007
36

Nebbiolo
La Ca’Nova • Piedmont • 2004
68

Sangiovese
Petraio • Italy • 2007
34

Pinot Noir
Thenard • Burgundy • 2005
62

Chardonnay
Tilia • Argentina • 2006
9/31

Athanassiadi
Harlaftis • Greece • 2006
32

Merlot
Terranoble • Chile • 2007
8/30

Tempranillo
Monjardin • Spain • 2007
7/27

Cabernet
Huarpe • Argentina • 2004
9/33

Pinot Noir
Cru • Central Coast • 2006
47

Grenache
Almira • Spain • 2006
32

Cabernet
Peter Paul • Napa • 2004
45

Tempranillo
Pecina • Rioja • 2000
48

Bordeaux Blend
Serrano • Jumilla • 2005
35

Carignan
Lioco • Sonoma • 2006
46

Bourdeaux
Leydet-Valentin • St. Emilion • 2005
78

White Blend
Pirineos • Spain • 2006
10/34

Roero Arneis
Pasquero • Piedmont • 2006
44

Gewurztraminer
Cluver • South Africa • 2006
42

Malbec
Nieto • Argentina • 2007
10/35

Syrah
Pelaquie • Rhone • 2007
10/38

Mourvedre
Bastide Blanche • Bandol • 2004
54

Monastrell
Valcanto • Spain • 2005
33

Zinfandel
Peachy Canyon • Paso Robles • 2005
34

Syrah
Chave • Croze Hermitage • 2006
65

Grenache
Saint Damien • Gigondas • 2005
59

Bonarda
Albani • Lombardy • 2005
48

Tokaji
Tokaj Classic • Hungary • 2004
12

White Port
Dows • Portugal • NV
8

Vignoles
Prejean • New York • 2004
11/42

Moscato d’Asti
Batasiolo • Italy • 2005
10/40

Mavro
St. John Commandaria • Greece • NV
8

Moscatel
Favois • Portugal • 2005
9

Tawny Port
Andresen • Portugal • 10 year
12

Frangelico
Amaretto
Limoncello
Tia Maria
Absolut Vanilla
Gran Marnier
Macallan 12 year
Aberlour Single Malt
Larressingle VSOP
Frapin VS
Knob Creek
Grappa
Catering

Download catering menu

SavorNY specializes in off-site catering events ranging from 10 to 150 guests.

Our most popular catering offering is our pre-assembled party platters priced at $250 per platter (approximately 200 pieces). These temperate platters are great for office or home cocktail parties - they require no work on your part!

We also offer all items on our current dinner menu in tapas form(small bites) plus a seasonal list of hors d'oeuvres for cocktail parties at home or another venue. These are available to be reheated or served at room temperature.

SavorNY also serves temperate buffets, office catering, and a wide range of holiday party menus. Please email us with the specifics of what type of meal you want for your event and what the kitchen set-up of your venue looks like (if there is a kitchen) and we can provide you with a seasonal menu that suits your needs.

Chef Allison is also available as a private chef for in-home dinner parties, complete with servers and bartenders. For these types of events, we create a unique menu tailored to fit your occasion and budget.

Please contact us for additional information on SavorNY catering.
Contact Us

Contact

Hours of Operation:
Monday through Thursday: 6pm to 11pm
Friday: 5pm to 12:30am
Saturday: Private Brunch; 5pm to 12:30am
Sunday: Private Brunch & Dinner

Reservations:
If you don't catch us on the phone - please leave a message, we check the machine frequently. You can also email us for same-day or future reservations. Call 212.358.7125 for more information.
info@savornyrestaurant.com

Directions: Click on the map below to get directions to SavorNY.

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-SavorNY

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