We now offer PRIVATE PARTY & GROUP DINING options! Learn More
- About Us
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 MenuTaste of SavorNY - Choose Any 5 Plates plus a Dessert Sampler and a Bottle of Wine for $100 (available for parties of 2 only)
Please Request When Making Your Reservation
Speck Wrapped Pear
gorgonzola, pancetta
$11Champagne Poached Asparagus
truffle oil, pecorino
$11Shrimp in a Coat
sweet sriracha sauce
$13Cheese Plate
fruits, nuts
$15Vegetable Escabeche
carrots, cauliflower, serrano chiles
$7Fall Flatbread
apples, onions, blue gouda
$9Grilled Vegetable Samosas
coconut curry sauce
$9Asian Empanadas
beef, chicken, kimchi
$8Smoked Tomato Hummus
caramelized onion, cucumber
$8Cod Fritters
chipotle, mango sauce
$11
Vegetable Ratatouille
seasonal vegetables, bechamel sauce
$11Tortilla Espanola
root vegetables, chorizo
$12Blood Orange Chicken
snowpea salad, sesame seeds
$9Tuna Ceviche
tomato, onion, cilantro, jalapeno
$12Roasted Squash Salad
pecorino, shallot vinaigrette
$10Braised Pork Belly
mandarin sauce, peanuts
$12Spicy Duck Wontons
sesame oil, scallions
$10Seared Scallops
quinoa salad, fennel, cranberries
$12Wagyu Beef
harissa sauce
$14Rice Balls
three cheeses, tomato sauce
$8
Chef's Dessert Sampler
daily selections
$15Chocolate Truffle Cake
cashews, berries
$7Ricotta Cheesecake
toasted pine nuts, honey
$7Tres 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 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
9/36Chardonnay
Montand • France • NV
33Pinot Noir
Juve y Camp • Spain • NV
45Pinot Noir
Falmet • Champagne • NV
75
Chenin Blanc
Surly • California • 2005
10/37Macabeo
Mesta • Spain • 2007
8/30Riesling
Clean Slate • Mosel • 2007
35Pinot Blanc
Kuentz Bas • Alsace • 2006
42Falanghina
Villa Carafa • Italy • 2005
9/32Riesling
Jager • Austria • 2006
72Vinho Tinto
Loios • Portugal • 2008
9/35Pinotage
Fairvalley • South Africa • 2006
8/31Gamay Noir
Bone Jolly • California • 2005
33
Sauvignon Blanc
Cassagnoles • Gascogne • 2008
9/34Trebbiano
Montecastelli • Italy • 2005
7/28Sauvignon Blanc
Lauverjat • Sancerre • 2007
45Verdejo
Vevi • Spain • 2007
36Chardonnay
Servin • Chablis • 2004
52Nero D’Avola
Terre • Sicily • 2006
8/29Montepulciano
Nicodemi • Italy • 2007
40Barbera
Casteggio • Italy • 2007
36Nebbiolo
La Cecche • Alba • 2004
64Sangiovese
Petraio • Italy • 2007
34Pinot Noir
Thenard • Burgundy • 2005
62
Chardonnay
Tilia • Argentina • 2006
9/31Athanassiadi
Harlaftis • Greece • 2006
32Merlot
Terranoble • Chile • 2007
8/30Tempranillo
Monjardin • Spain • 2007
7/27Cabernet
Castle Rock • Paso Robles • 2006
9/33Pinot Noir
Cru • Central Coast • 2006
47Grenache
Almira • Spain • 2006
32Cabernet
Peter Paul • Napa • 2004
45Tempranillo
Valderiz • Ribera del Duero • 2004
48Bordeaux Blend
Serrano • Jumilla • 2005
35Carignan
Lioco • Sonoma • 2006
46Bourdeaux
Leydet-Valentin • St. Emilion • 2005
78
White Blend
Pirineos • Spain • 2006
10/34Roero Arneis
Pasquero • Piedmont • 2006
44Gewurztraminer
Cluver • South Africa • 2008
42Malbec
Nieto • Argentina • 2007
10/35Syrah
Little James Basket • Rhone • NV
10/38Mourvedre
Bastide Blanche • Bandol • 2004
54Monastrell
Valcanto • Spain • 2005
33Zinfandel
Peachy Canyon • Paso Robles • 2005
34Syrah
Chave • Croze Hermitage • 2006
65Grenache
Saint Damien • Gigondas • 2005
59Bonarda
Albani • Lombardy • 2005
48
Tokaji
Tokaj Classic • Hungary • 2004
12White Port
Dows • Portugal • NV
8Vignoles
Prejean • New York • 2004
11/42Moscato d’Asti
Batasiolo • Italy • 2005
10/40Mavro
St. John Commandaria • Greece • NV
8Moscatel
Favois • Portugal • 2005
9Tawny 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 - 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 & DinnerReservations:
Call 212.358.7125 for more information.
Directions: Click on the map below to get directions to SavorNY.
