Atlanta's Finest Dining



			Every month, we will feature stories that delve into various culinary delights served up by Atlanta's finest restaurants. Click here to see our special promotions, events and features. Also register to win a dinner for two at one of Atlanta's finest restaurants or win a free cooking class by one of Atlanta's top chefs!

The Savoy Bar & Grill
by Christine Woodhouse

Widely known as the historic setting for Gone with the Wind’s movie premiere reception in 1939, the Georgian Terrace Hotel has a well-earned reputation for grandeur and class. The décor is impeccable, the rooms stunning and the atmosphere all-around sophisticated. Up until now, the on site restaurant, The Savoy Bar and Grill, has enjoyed consistent traffic but not much comment, good or bad. All of that is about to change.

The Savoy has undergone a menu change, as well as a complete overhaul in the kitchen. Dominick Simpson, the restaurant’s new culinary lead, has worked with the hotel’s corporate chef to redefine the Savoy dining experience. All dishes are crafted with the freshest and highest quality ingredients. With the exception of a few baked goods, brought in from Alon’s bakery, all of the food is prepared fresh, to order. You will find a carefully planned menu of tantalizing appetizers and entrees, as well as a whole new wine list to explore!

In the past I have only eaten at The Savoy for lunch so I was anxious to experience the dinner atmosphere and peruse the new menu. My friend and I sat in the spacious indoor dining room and indulged our aesthetic sensibilities. Large white columns and ornate molding from floor to ceiling tell you how important every detail of this hotel’s architecture was to the original craftsmen. Any chef would have to work hard to match the pure artistry that went into the design of this space. Chef Dominick quietly undertook the challenge and the result is delicious. Drawing from his solid Southern upbringing, he is more than capable of translating the hotel’s atmospheric charm and grace to gastronomic pleasure in the dining room.

I started my first dinner at The Savoy with Dominick’s sweet roasted spring garlic soup. The creamy, flavorful bisque is full of plump shrimp and the salty sweet bacon adds great flavor. If you’re a fan of rich soups, this is not to be missed. However, if you’re limiting yourself to one starter, the escargot is my favorite item on the menu. Braised in a cabernet reduction and mixed with mushrooms and big, crunchy croutons, this uncommon appetizer made me wish I could order an entrée portion and have it for dinner. I loved the soft texture of the snail and mushrooms juxtaposed with the crisp croutons, and the salty, earthy flavors made my mouth hum.

The scallops also won high praises at our table. My companion proclaimed them her absolute favorite among all that we tasted. We learned that the Savoy only uses dry packed sea scallops, which explains their deliciously tender texture -- having avoided a long soak in a salt bath. With just a slight searing on the outside to caramelize the seasoning, they are moist on the inside and perfectly flavorful. They come with Dominick’s famous risi bisi, a creamy, cheesy risotto, and tiny greens with parsley oil.

If you’re dying for pork tenderloin, the Savoy’s is good, but the Vidalia onion tart is the star on this plate. Made with goat cheese and lots of sweet, caramelized onions, the tart pays homage to the locally grown onions while comforting you with its rich, flaky crust. The dish also comes with honey carrots, which pair nicely with the Smithfield pork, but I barely noticed them in the shadow of that slice of heavenly tart!

The filet mignon at The Savoy is incredible. It vied with the escargot for best taste of the evening, losing out only because snail is such a rare find. The 45-day dry aged beef was cooked to perfection, tender and pink in the middle, with a pat of Montpellier butter melting on top. And instead of trying to stuff you with a giant baked potato or a mountain of mashed potatoes, The Savoy serves their filet with creamy spinach gratin. The spinach is a perfect match with the steak and an ingenious gourmet response to the deafening demands of all the low-carb dieters currently threatening to topple the food pyramid.

The dessert choices at The Savoy include some in-house favorites, as well as a selection of sweets from Alon’s bakery. Because I am already well educated on the divinity of Alon’s baking, I deemed it more important to try two of the house-made desserts. My dining companion and I tasted the crème brulee and the frozen lemon soufflé. The frozen soufflé was a wonderfully light, whipped cream creation served with fresh berries in a tall, slim glass. Looking at the presentation I decided I couldn’t possibly gain a pound from eating such a light, slender dish. I normally skip over the crème brulee option on dessert lists but was thrilled with the Savoy’s version. Breaking through the thin, crisp sugary top I found an absolutely amazing custard. The unique flavor defies description. You simply have to try it for yourself.

My next visit to the Savoy will definitely be a lunchtime rendezvous in order to take full advantage of the expansive stone terrace (open for lunch and dinner) and the warm southern sunshine. I’m already daydreaming about the lunch menu and wondering how to choose between their new salad nicoise with Georgia mountain trout and the grilled chicken on foccacia with roasted portabellas, red peppers and tapenade.

The Savoy Bar & Grill is located at 659 Peachtree Street NE, Atlanta, Georgia 30308, across the street from the Fox Theatre. For reservations, call (404) 898-8350. Breakfast hours are Monday - Sunday 6:30am - 10:30am. Lunch is served Monday - Saturday 11:30am - 2pm. On Sundays brunch is served from 11:30 - 2pm. Dinner hours are Tuesday - Saturday 5:30pm - 9:30pm with Sunday hours dependent on the Fox Theatre Schedule. Bar and light fare are available Sunday - Thursday 2pm - 11pm and Friday and Saturday 2pm - 12am. Stop in for live jazz on Friday and Saturday Nights 9:30pm to 12:30am. Bar and light fare is available Sunday - Thursday from 2:00pm to 11:00pm and Friday and Saturdays from 2:00pm to 12 midnight.

Pictured above:
Chevre tart; Sea bass; Executive Chef Dominick Simpson and General Manager Scott Morin.