New Chef, New Menus at The Savoy

Brian Greene is out and Cecilio Rodriguez is in as executive chef at The Savoy. Rodriguez, who previously cooked at Nellcôte and The Purple Pig, started at the Wicker Park restaurant July 1. Reps say that Greene was let go.

Rodriguez has updated both the dinner and the brunch menus, making them more regionally cohesive but hewing somewhat closely to The Savoy's influences (French, Spanish, German). "It's hard to stray away from Asian influences, but I try to take Asian inspired dishes and add an American-European influence," Rodriguez says.

New dishes include a starter of bone marrow (herb salad, cippolline onion jam pineapple vinegar, cloves), a white anchovy and fregola salad, an entree of pan seared halibut (black forbidden rice, shitake mushroom, asparagus, grilled tomatillo salsa), and an entree of pork belly confit and seared scallops (Door County cherry mojo, cider-braised kale, date gastrique).

The Savoy, which boasts the largest list of absinthe in the U.S., is known for pairing its food with its beverages as they indicated last year when opening.
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