- Category American, Eatery, French/Continental, News Flash, Restaurant News
- Post tags Culinary Institute San Antonio, culinary students, new menu, SAVOR
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The Culinary Institute of America Announces a New Class, a Refreshed Summer Menu and Chef/Instructor at Savor
SAVOR, the Culinary Institute of America’s student-staffed restaurant will re-open May 10 with the same menu format, but new bites.
WHO: After a short hiatus in between semesters, Savor, the latest restaurant by The Culinary Institute of America is excited to re-open with a new rotation of culinary students. Under the direction of CIA faculty and a new chef, students will continue to prepare and serve dinner as part of their associate degree studies. Sofia Sada Cervantes, a lecturing instructor at CIA who started her food career at La Embajada in Monterrey, Mexico, will now oversee and lead the menu.
Photo credit: Giant Noise
Starting May 10, a new wave of future food stars will have the opportunity to showcase their skills in a real-world sit-down restaurant that promises a seasonal, Modern American menu.
WHAT: The evening dinner menu has refreshed for spring with new items like Young Roasted Chicken with foie gras, truffle honey butter, mushrooms and white beans, Sea Scallop and Octopus, Saffron Risotto with parmesan and chives, Steak Tartare with Chipotle, quail egg and plantain chips. The menu format which allows you to build your own customized three or four-course meal remains. The prices are $39 and $45 respectively. Guests also have the option to have shareable plates at the bar and lounge. A full classic cocktail menu is highlighted as well as a great wine list and local draft beers.
Photo credit: Giant Noise
Steak Tartare with Chipotle
Photo credit: Giant Noise
WHEN: May 10
Dinner is served from 5:30 to 8:00 p.m., Tuesday through Saturday.
WHERE: Savor – Located at Pearl at 200 E Grayson St., Suite #117, San Antonio, TX 78215
210-554-6484
Parking information available here: www.atpearl.com/
About Savor
Savor, at The Culinary Institute of America, San Antonio, is both a restaurant and classroom. As part of their education, CIA students execute a seasonal, Modern American menu while guests enjoy diversefare by selecting a three- or four-course meal. Savor is based on the world cuisines portion of the CIA curriculum. The restaurant’s décor includes pieces from local artists and vintage cooking tools from the collection of Williams-Sonoma founder Chuck Williams, on loan from the Chuck Williams Culinary Arts Museum at the CIA at Copia in Napa, CA. For more information, visit savorcia.com or www.ciarestaurantgroup.com
