The pomme frites will be part of Savor’s happy hour appetizers. Photo: Julia Keim, used with permission.
Savor, the latest restaurant by The Culinary Institute of America, is excited to re-open with a new rotation of culinary students after their summer hiatus. Under the direction of CIA faculty, students will continue to prepare and serve dinner as part of their associate degree studies. The students are returning for an official reopening on Thursday August 22 and will spend seven weeks gaining hands-on experience in the kitchen followed by another seven weeks serving in the dining room. The current class is returning to once again share their delicious food and refreshing cocktails with the people of San Antonio. (The Culinary Institute of America, 2019)
In addition to bringing back delicious classics like Irish Pointe Oysters and Steak Tartare, Savor will resume offering their popular happy hour on Tuesdays from 5:30p.m. to 8p.m. The happy hour includes $5 cocktails and $1 off delicious bites including the orange chili wings and pommes frites. Guests can also look forward to a few fall-themed menu additions this October.
Savor at Pearl
200 E Grayson St., Suite #117
San Antonio, TX 78215
(210)554-6484
Savor opens Friday May 10 with a new class of students. Photo: Giant Noise, used with permission.
Savor, the latest restaurant by The Culinary Institute of America, is excited to re-open with a new rotation of culinary students after a short hiatus in between semesters. 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. (The Culinary Institute of America, 2019)
Starting Friday 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. 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 and Steak Tartare with Chipotle, quail egg and plantain chips. The menu format, which allows guests to build their 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. Dinner is served from 5:30p.m. to 8p.m., Tuesday through Saturday.
Savor at Pearl
200 E Grayson St., Suite #117
San Antonio, TX 78215
210-554-6484
Bakery Lorraine has Valentine’s Day pastries any valentine would love. Photo: Josh Huskin, used with permission.
With Valentine’s Day right around the corner, local businesses are offering special deals to make the day memorable, including Bakery Lorraine, Culinary Institute of America Bakery Café, Davila’s BBQ, Esquire Tavern and Downstairs at Esquire Tavern, Krause’s Café & Biergarten, Meadow Neighborhood Eatery + Bar and La Panaderia. (2019)
Bakery Lorraine
For someone looking to spoil their loved one with sweets, Bakery Lorraine has pastries exclusive to the Valentine’s Day holiday. From Thursday, February 14th through Sunday, February 17th, Bakery Lorraine will have Valentine’s Day themed sweets at their San Antonio and Austin Locations.
• Strawberry Pop Hearts
• Raspberry Rose Japonaise
• Red Fruit Tart (topped with all raspberries)
• Heart Moonpies (chocolate shortbread with a house made marshmallow filling dipped in chocolate)
• Grapefruit Tiramisu (available now through 2/17)
• Chocolate Turtle Tart (available now through 2/17)
• Red Velvet Cake (available now through 2/17)
• Lemon Cake (available now through 2/17)
Culinary Institute of America Bakery Café
The Culinary Institute of America, San Antonio Campus started its annual pop-up bakery just in time for Valentine’s Day. The pop-up runs from January 28 through April 11 in the new Savor space. The bakery will offer sweet treats like alfajores, traditional shortbread cookies with a dulce de leche filling that are popular throughout Latin America for $3.50, in addition to other traditional sweets that are perfect to pick up for loved ones.
Davila’s BBQ
Will host a steak dinner for two on Valentine’s Day from 4p.m. to 9p.m. Although steak is not typically on the dinner menu, Davila’s BBQ will offer two steaks from a local vendor, grilled with mesquite wood along with a loaded baked potato and grilled vegetables for $29.99. There will be additional sides and dessert available for purchase.
Esquire Tavern & Downstairs at Esquire Tavern
This Valentine’s Day, The Esquire Tavern & Downstairs at The Esquire Tavern will welcome guests into a flower-filled space and will offer a $20 discount on all bottles of wine, including Downstairs at Esquire’s expertly curated Champagne list.
Krause’s Café and Biergarten Krause’s Café and Biergarten in New Braunfels is celebrating Valentine’s Day with shopping, a special dinner and live music. Visit the pavilion for Krause’s Valentine’s Market on February 14 where guests swinging by the market can shop for their sweethearts. Krause’s Café in partnership with Seekatz Opera House is also hosting You, Your Loved One, and Kinky – a three-course dinner with Sliced Roast Sirloin Beef as the main. This Valentine’s Day dinner features other homemade food from Krause’s, like buttermilk pie for dessert and entertainment from well-known country musician, Kinky Friedman.
Meadow Neighborhood Eatery + Bar
Will host a pre-fixe Valentine’s Day dinner on Thursday, February 14th. Reservations will be required for the Dinner with pricing at $45 per person plus tax and gratuity. The dinner menu will consist of three courses with options that include, but not limited to, House Smoked Salmon with wild onion capers, dill and seed toast, a Cauliflower Soup with crispy kale and valley lemons and Fried Chicken with green garlic, grilled bok choy with crispy rice. Dessert will be included with a Dark Chocolate Caramel Tart and Vanilla Semifreddo on the menu. Meadow has also partnered with Hayward Gaude Photography for Valentine’s Day and they will be offering discounts on couple photography sessions while supplies last.
For those that wish to celebrate Galentine’s Day or do not have time to celebrate on Valentine’s Day, Meadow will host two additional pre-fixe dinners on Tuesday, February 12th and Wednesday, February 13th. Pricing for the pre-fixe menu is at $35 per person plus tax and gratuity with an optional $15 wine pairing. The early Valentine’s Day menu will consist of two courses with options like Arugula Salad with shaved root vegetables, persimmon vinaigrette and Texas Chevre Cheese, Dean + Peeler New York Strip with sweet potato croquette, kale and black garlic. Dessert will be includes a Dark Chocolate Caramel Tart and Vanilla Semifreddo on the menu.
La Panaderia La Panaderia will offer a select dessert special, Con Amor, February 11 through 17 for $6.50. Con Amor can pair perfectly with a beverage including a mimosa, rosé, or champagne (prices on beverages vary). La Panaderia will also be offering the following desserts in addition to its Raspberry Hearts that are available for a limited time only:
CIA Bakery Café will be open until Thursday April 11. Photo: Jessica Giesey, used with permission.
Savor, the new Modern American restaurant that opened this month at Pearl, is also now home to The Culinary Institute of America’s annual pop-up CIA Bakery Café. Under the direction of CIA faculty, students will be preparing and serving breakfast and lunch for the public with dine-in and takeout options. (CIA Bakery Café, 2019)
CIA Bakery Café is open from January to April. Students in the college’s Baking and Pastry Arts major have the opportunity to showcase their skills in a real-world retail bakery and sit-down restaurant. For breakfast and lunch on weekdays, Savor will transform into a café serving a range of fresh dishes. Morning offerings include fresh pressed coffee with a nitro brew and pastries like alfajores, traditional shortbread cookies with a dulce de leche filling, popular throughout Latin America. The breakfast menu includes items like Sylvia’s Brioche French Toast with macerated berries and whipped crème fraiche or a Pressed Egg Sandwich with spinach, mushroom, prosciutto and gruyere. Lunch will include homemade soup, salad and sandwiches such as the Fried Chicken Cubano with crisp chicken, gruyere, Dijon and sour pickles plus Chicken and Dumplings, potato gnocchi with porcini mushroom ragu.
Monday January 28 through Thursday April 11
Takeout is served Monday through Friday from 8a.m. to 2p.m.
Café dining is open Monday through Friday from 10:30a.m. to 1:30p.m.
Savor at Pearl
200 E Grayson St., Suite #117
San Antonio, TX 78215
Savor opens on Tuesday January 22, 2019. Rendering courtesy of Clayton & Little, used with permission.
The Culinary Institute of America (CIA) in San Antonio is excited to announce Savor, the brand new restaurant at Pearl, will open on Tuesday, January 22, 2019. The seasonal Modern American concept is based on the CIA’s curriculum, which teaches cuisines and techniques from around the world. The college’s world-class chefs and hospitality instructors will lead the students who will prepare and serve dinner as part of their associate degree studies. Upon graduation after this class, students may go on to pursue their bachelor’s degrees in management, culinary science, or applied food studies at the college’s New York campus. Savor is the newest member of the CIA Restaurant Group and will be open for dinner Tuesday through Saturday. (The Culinary Institute of America, 2019)
Most menu items at Savor will be locally sourced and the CIA team relies on relationships with farmers and producers to create an array of fresh dishes. Savor’s menu style allows guests to build a customized three or four-course meal, including options such as honey-chili roasted chicken with fat rice and Asian lime; grilled Gulf shrimp with polenta, olives and tomato; and Berkshire pork schnitzel with a sunny egg, chamomile apple and red sauerkraut. The purpose of this menu format is to educate both students and patrons on various cuisines. CIA faculty overseeing SAVOR are Chef Uyen Pham and service instructor Samantha Fletcher.
The bar and lounge area will feature a menu of smaller and shareable plates such as caviar, potato, and soft egg with leeks and pumpkin seeds; roasted cauliflower and Brussels sprouts with toum garlic dip and chicken cracklings; and crisp-fried wings with miso-chili paste, pickled cucumber and toasted sesame. The beverage program will feature classic cocktails like a Negroni, a Manhattan and a dirty martini along with New World and Old-World wines and local favorite craft brews.
“We are thrilled to have Savor join the Pearl community. As a graduate of the CIA, I understand the hard work these students put in to make this a special experience for the guests, and I am excited the restaurant will bring flavors from all across the globe to our city.” – Shelley Grieshaber, culinary director for Pearl and previous director of education for the CIA in San Antonio
Savor
200 E Grayson St, Suite 117
San Antonio, TX 78215
SAVOR is coming to the Pearl this January. Photo: Clayton & Little, used with permission.
The Culinary Institute of America (CIA) in San Antonio is excited to announce SAVOR, a brand-new restaurant coming to Pearl this January. The seasonal Modern-American concept is based on the CIA’s curriculum which teaches cuisines and techniques from around the world. The college’s world-class chefs and hospitality instructors will lead the students, who will prepare and serve dinner as part of their associate degree studies. Upon graduation after this class, students may go on to pursue their bachelor’s degrees in management, culinary science or applied food studies at the college’s New York campus. SAVOR is the newest member of the CIA Restaurant Group. (The Culinary Institute of America, San Antonio, 2018)
Before students join SAVOR, they have studied the cuisines and cultures of the Americas, Asia, the Mediterranean and Europe. Most menu items at SAVOR will be locally sourced and the CIA team relies on relationships with farmers and producers to create an array of fresh dishes. SAVOR’s menu style allows guests to build a customized three or four-course meal, including options such as honey-chili roasted chicken with fat rice and Asian lime; grilled Gulf shrimp with polenta, olives, and tomato; and Berkshire pork schnitzel with a sunny egg, chamomile apple and red sauerkraut. The purpose of this menu format is to educate both students and patrons on various cuisines. CIA faculty overseeing SAVOR are Chef Uyen Pham and service instructor Samantha Fletcher.
The bar and lounge area will feature a menu of smaller and shareable plates such as caviar, potato and soft egg with leeks and pumpkin seeds; roasted cauliflower and Brussels sprouts with toum garlic dip and chicken cracklings; and crisp-fried wings with miso-chili paste, pickled cucumber and toasted sesame. The beverage program will feature classic cocktails like a Negroni, a Manhattan and a dirty martini along with New World and Old-World wines and local favorite craft brews. The restaurant will be open for dinner Tuesday through Saturday.
SAVOR’s 2,500 square feet and 62-seat layout ensures that the ingredients, learning and great food are the focal points of the restaurant. Clayton & Little are the lead architects on this project and designed the modern industrial interior to highlight the open kitchen.
“We are thrilled to have SAVOR join the Pearl community. As a graduate of the CIA, I understand the hard work these students put in to make this a special experience for the guests, and I am excited the restaurant will bring flavors from all across the globe to our city.” – Shelley Grieshaber, culinary director for Pearl and previously director of education for the CIA in San Antonio.
SAVOR
200 E Grayson St., Suite #117
San Antonio, TX 78215
The Culinary Institute of America, San Antonio recently announced the return of the popular CIA Bakery Café to Pearl. For nine weeks starting on Monday February 13 and running until Wednesday April 12 the pop-up café will offer a variety of signature sweet and savory bakery items, new creations, specialty coffee and tea and daily aguas frescas. This pop up Bakery Café was created to give visitors an exciting dining experience while giving students the experience of working in a bakery. It is the most important course for the CIA baking and pastry arts majors graduating in April with their AAS degrees. Students will work in both the front and back of house at the café under the direction of Chef Dubernard, Chef Patrick Clark and Instructor Amandy Carranza. (CIA Bakery Café, 2017)
Business hours will be Monday through Friday for breakfast and lunch from 8a.m. to 2p.m. and will have patio and interior seating. The menu will rotate and will feature house-made soups, salads, sandwiches and lunch specials. Pastry selections will include house-made pastries, bagels, breakfast breads, cookies, breads and desserts. Favorite dishes return, including the Chocolate XS Cake, Opera, Alfajores and White Chocolate Banana Tarts, along with the “Best Breakfast Sandwich Ever” and a reincarnation of the House-Cured Bacon Mac and Cheese. New items for this year include Chocolate Truffles and select healthy items.
The Culinary Institute of America was founded in 1946 as is the world’s premiere culinary college. It is an independent, not for profit facility that offers associates degrees in the culinary arts and baking and pastry arts. Students can also earn bachelor’s degrees in management, culinary science and applied food studies. With campuses in New York, California, Texas and Singapore it trains thousands of students that are bound for the foodservice and hospitality industry.
CIA Bakery Café
312 Pearl Pkwy, Ste 2102 – entrance located off Karnes Street
San Antonio, TX 78215
(210) 554-6464
SA Examiner 