A world of flavors

Savor San Antonio's new globally inspired neighborhood bistro

Savor San Antonio's new globally inspired neighborhood bistro

Savor Bistro san Antonio paella
Spanish paella will be one of the specialties of SaVor Bistro. Courtesy photo
Savor Bistro San Antonio pulpo
The kitchen will make three different preparations of octopus. Courtesy photo
Savor Bistro San Antonio Elizabeth Davis Romer Sanchez
Chef Romer Sanchez and Elizabeth Davis. Courtesy photo
Savor Bistro san Antonio paella
Savor Bistro San Antonio pulpo
Savor Bistro San Antonio Elizabeth Davis Romer Sanchez

Elizabeth Davis may have grown up in Venezuela, but her family comes from all over the globe. On June 22, the diverse food traditions learned from her grandmothers and other family members will form the foundation of her stylish new eatery at at 20122 Stone Oak Pkwy. Ste. 105.

SaVor Bistro, not to be confused with the Culinary Institute of America’s Pearl restaurant Savor, will focus on the classics of European cuisine. Chef Romer Sanchez — also from Venezuela — will explore the sunnier climes of the continent, focusing on dishes from Spain, Italy, and France.

“I love the flavors of those three wonderful countries,” Davis tells CultureMap, explaining that various family members exposed her to an array of cooking styles from an early age.

The menu will focus on some of the most famous dishes from each of the countries. From France, expect dishes like creme brulee, onion soup, and filet mignon with bearnaise. Three different octopus preparations and, of course, paella, hails from Spain. And pasta and risotto round off the Italian-inspired portion of the menu.

The common thread between all the food, Davis says, is that everything is made from scratch with fresh, organic ingredients. No cans or mixes will stock the kitchen shelves.

Fitting the elegant cuisine, the interior is crisp and contemporary. Marble tables and bright white walls bounce light from the many windows, creating an upscale but approachable vibe.

But the fancy digs and pricier ingredients don’t translate to a hefty bill for guests. Davis says that she wanted keep prices in normal, middle range to make SaVor accessible for a wide variety of guests.

‘[It’s] so people can enjoy it,” she explains. “We’re looking forward to making people happy.”