The Savoy Kitchen article includes an impressive collection of images, giving readers a taste of its culinary artistry before even setting foot inside. These striking pictures capture all of its signature dishes' rich textures and their delectable aromas and flavors; all without leaving home!
Peter Hoffman opened his Savoy on Prince Street in 1990 at a time when Soho wasn't yet an outdoor mall and Manhattan wasn't yet impenetrably ritzy. Hoffman's rustic yet approachable cooking, using carefully sourced ingredients from across North America, offered an ideal counterpoint to Continental highbrow cuisine that still dominated culinary discourse at that point. When Frank Bruni reviewed it two-star Times reviewed he described Hoffman's cuisine as being like that of Chez Panisse: it earned two-star reviews from Bruni himself who called it New York Chez Panisse."
Hoffman wasn't only notable for his food. He hosted dinners featuring writers and farmers to explore food both practically and philosophically, while becoming an early supporter of sustainable seafood and local produce. Additionally, his regular trips to Union Square Greenmarket on his cargo trike provided regular exposure to sustainable practices while his deep admiration of his fish farmers influenced generations of restaurateurs.
Gordon Ramsay's transformation of his restaurant stands as an outstanding example of how to revitalize an icon while still honoring tradition and meeting modern needs. New additions, such as making the downstairs bar into a wine room, actually prove beneficial; above all else though, food remains just as delectable.
