Savory Grille

• “This is the evolution of food: I’m not restricted by boundaries, styles, or seasons,” says Chef/Owner Shawn Doyle. “It’s all about keeping things exciting for the guest.”
• Savory Grille’s menu is at the mercy of Chef Doyle’s boundless creativity, spelling frequent changes and weekly edits. One thing you can expect, though, is an inspired selection of proteins with adventurous accoutrements. For instance, you might find a Rack of Lamb poised over a fluffy homemade custard of brioche bread pudding.
• After being poached for nearly four hours, this slice of Spanish Octopus was fork tender and ready for the grill. A little southern, a tad Spanish, and a bit Asian, this bright fusion dish explores salty notes—miso aioli—as well as crisp tartness—fried green local tomatoes.
• When Savory Grille gives crudités a whirl, they look something like this dreamy little rainbow. Crisp and vinegary, these red and golden beets, cabbage, and maitake mushrooms lent themselves to an amuse-bouche one night, all thanks to Chef Doyle’s love of pickles.
• Oh, the beloved bread bowl. Homemade fresh baguettes are whipped up in the kitchen daily.