My second outing to Savoy was much less pleasurable than my first, which is linked below.
The antipasti platter was good, but not as good or as varied as before. My husband's canneloni appetizer was deep fried...didn't care for that.
I decided to try something other than pasta and ordered the fish special. I had never heard of the fish and can't remember it now, sorry. The fish was DRENCHED in butter, the sauce was oily/buttery, and the sauteed spinach was overwhelmed with salt and, you guessed it, BUTTER. The white bean purree was dried out...practically served in a ball. Yech.
Husband got the same pasta again...it had the raisons this time and was much better.
Tried the profiteroles for dessert. They were(4) tiny, filled with dense, buttery mouse (mousse should be creamy as far as I'm concerned, not buttery) and the little decorative squirts of chocolate and caramel sauces were no substitue for a proper warm chocolate sauce. Yech again.
I might dine at Savoy again if I specifically wanted nothing but pasta, but probably won't, not with all the other choices in Asheville. I'm pretty offended by the greasy gut-bomb they handed me. Butter is a wonderful thing, but soaking food in it just announces that the chef is covering up poor ingredients, poor technique, or both.
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