Savona

Savona Restaurant Review:

The atmosphere is now considerably more informal, but Savona remains a dining destination for those who show interest in the 1,200-selection wine collection that emphasizes boutique producers and high-end reds. Ask about booking the private dining room in the cellar, which is atmospheric to say the least. The cuisine is heavy on fruits of the sea, with a section dedicated to crudo and blackboard selections such as wild halibut and line-caught swordfish. The kitchen team works with local farmers, embracing a farm-to-table philosophy that involves handling products as few times as possible to capture the natural flavor intensity of each ingredient. The menu also offers thin-crust pizzas fired in the wood stone oven, pastas and Savona classics like braised beef short rib, chicken under a brick and bone-in veal chop Milanese. Vanilla panna cotta and a flourless chocolate brownie are among the dessert temptations.