Savi Urban Market, the cute little gourmet market in Inman Park, is dishing out far more than household staples. Thirsty? Check out their Enomatic, currently sampling Malbecs, for some reasonably priced wine tasting. Got the munchies? Explore their impressive chocolate selection, complete with our favorite Ritter Sport yogurt chocolates, or talk to their cheesemonger.
Lucky for us, we got a sneak peek at their mad sous vide skills with an extra special 8-course dinner with copious wine. These items aren't on their take-out menu, but they promised upcoming wine pairing dinners for the public.
|Savi Chef Don Trimble|
- Bone marrow fritter, marrow creme, davignon radish
- Scallop, lardo, rhubarb
- Grilled octopus, squid ink gnocchi, buckwheat
- Veal cheek, green coriander gastrique, morels, ramps
- Black sea bass, sapelo island claws, spring bulb onion, scarlett queen, and beef tendon broth
- Piedmontese strip loin, sweet breads, provider beans, garlic scapes
- Berkswell raw sheep cheese, unripe figs, sorghum
- Berkshire belly, Szechuan pepper ice cream, preserved pear
When we weren't being regaled with tales of amorous miniature horses or Atlanta history, we were enjoying incredible food and wine pairings from Savi's chef and hearing about upcoming Savi plans. These guys, including Savi owner Paul Nair, have big plans- including two new locations in Midtown and Brookhaven, more multi-course dinners, even growlers.
|Bone Marrow Fritter|
Lately I've complained to Mr. AT that I'm getting hard to impress when it comes to food. Eat enough amazing food, and most things start to pale in comparison (champagne problems, I know!) That's why I was so pleasantly surprised by how truly awesome this dinner was!
The first course brought a bone marrow fritter. Why isn't everyone making these? Bone marrow is one of my faves and is served at very few places in town (Holeman and Fitch and Rathbun's are all that spring to mind.) Rich and crispy at the same time? Thank you sir, can I have some more?
|Octopus with Squid Ink Gnocchi|
|Veal cheek with morels and ramps|
Something I can't even explain was done to the veal cheek via the sous vide process to remove the sinew and reconstitute it as a perfect little square of succulent meat served along side earthy morels, and the beef tendon broth served with the sea bass was so slurp it up and beg for more good that we did just that and dipped bread into it between courses. Seriously, I could live in a bowl of this stuff. It was that good.
|Black sea bass with the most amazing broth EVER|
|Piedmontese Strip Loin with Sweetbreads|
|Berkshire Belly with Szechuan Pepper Ice Cream and Preserved Pear|
If it's not already obvious, I was totally wowed, by the well-stocked store, charming staff, bountiful wine selection, and shockingly tasty food. I can imagine this being a perfect post-work stop to pick up dinner or an ideal start to a date-night. Keep your eyes peeled for new locations and the launch of upcoming dinners. You will not want to miss them!
|The Savi Team|
Thanks to the team at Savi and Greg McCluney for the hospitality!
287 Elizabeth Street,
Savi Urban Market
Savi Urban Market
Atlanta, GA 30307