Forty varieties of absinthe to be exact, served traditional-style or in cocktails at The Savoy. To keep the mild hallucinations at bay, there is a menu of seafood, a raw bar and late-night offerings. Here's our sneak peek at the menu and the restaurant/bar/lounge opening tonight in Wicker Park.
In The Kitchen: Chef Brian Greene honed his craft in Highland Park, where he worked at Abigail’s American Bistro and most recently M Restaurant. He also cooked in the kitchen of The Purple Pig as well as Tramonto’s Steak & Seafood in Wheeling. His seafood-centric menu will change seasonally and is currently available for lunch, dinner and late-night. Brunch service will be added shortly.
What to Eat: Nothing screams "seafood restaurant" like being greeted with a raw bar. Tuna tartare, hamachi crudo, snow crab and, of course, oysters are available at this green-glass-tiled area. The nautical-themed dining area is separated from the back bar by a rope partition. Take a seat in one of the booths to savor grilled sturgeon, maple-jalapeño glazed salmon or seared ahi tuna. Less fishy offerings include bone-in ribeye, coffee-crusted pork chop along with salads and housemade ice cream or sorbet on the late night menu.
What to Drink: The drink list is divided into vintage and modern cocktails while the area to imbibe is divided into a bar and a lounge. At the bar sip on cocktails, wine or the only beer on tap: Penitence rye stout brewed by Greenbush Brewery exclusively for The Savoy. The area is decorated with bottles of absinthe suspended in distressed wood boxes hung from ropes. In the lounge, grab a seat on one of the leather booths for traditional absinthe service.
Take a look at the space in the slideshow below, or stop by 1408 N. Milwaukee for a fiery drink and cooling shooter.