01
Market first
The menu changes with what arrives. If the tomatoes are not right, there are no tomatoes that week.
About Saveur
A print shop, a hearth, and twenty-eight seats
We opened in 2012 with one stove, one market list and the stubborn idea that a restaurant should change every week.
Since 2012
Nothing here was planned for long
Saveur started as a twenty-seat wine bar run out of a borrowed kitchen. The menu was four dishes, handwritten, and it changed whenever the farms did, a habit that turned out to be the whole business.
“We never wrote a concept. We wrote a shopping list, and the restaurant grew around it.”
The room still has its original press-floor windows and the iron beams that once held a printing press. Everything else (the hearth, the bar, the long table) was built by hand over two winters with a small crew and a lot of favour-trading.
Today the kitchen runs on one wood fire and two farms. The ranch in Petaluma raises our beef and pork; the valley farms bring whatever ripened that week. If a crop fails, the dish disappears until next year.
Service is deliberately unhurried: one seating, no turn, no music over conversation. Most tables stay three hours. We consider that a success rather than a scheduling problem.
2012
Opened on Alder Lane
92%
Produce sourced within 150 miles
28
Seats in the dining room
How we work
Three rules, written on the wall
02
Whole animal, whole fish
We buy from two farms and one day-boat, and we use all of it: trim becomes stock, bones become sauce.
03
Hospitality without theatre
Attentive, warm and unhurried. The best service is the kind you notice only when it is missing.
The kitchen
Élodie Marchand
Executive Chef & Co-founder
“Cooking is mostly subtraction. We take one good ingredient from a farm we trust, remove everything that gets in its way, and send it out warm.”
Élodie trained in Lyon and spent eight years in Copenhagen before opening Saveur with her brother in 2012. She writes the menu every Monday, after the market, and throws out whatever the farms cannot supply that week.
Gallery
Inside the room
From the first coffee of the day to the last glass poured at the bar.
Reservations
Come and see for yourself
The dining room seats twenty-eight. Weekend tables usually go a fortnight ahead.