On the Menu: Comfort with class awaits diners at the Savory table

Warm Peach Crisp with homemade ice cream and fresh figs.


Savory's main dining room is ready for dinner guests.


By Kelley Carlson

Contributor

Savory is more than just a neighborhood restaurant.

It’s home away from home, according to chef and owner Pascal Vignau.

“We like having everyone feel comfortable,” he said. “It’s not too flashy, it’s comfortable, and it’s not loud.”

The establishment has a “warm” feeling, stemming from the gold and green tones of the cushioned seats and various other accents, to the polished wooden floors. Some of the walls are inlaid with brick; others are covered in earthy tones. An unusual feature: a burnt orange-hued hood over the door to the wine room, which was an oven in the days when the site was a bakery.

Vignau intended to keep the decor simple.

“I want to see my table,” Vignau said.

Comfort food “with a twist” is truly the restaurant’s centerpiece. Start the meal with the daily vegan soup or a colorful salad consisting of roasted beet, crumbled blue cheese, croutons and field greens. For something a little heavier, try the “Savory” Mac-n-Cheese with black forest ham, or a dish featuring bacon grits, crawfish, andouille sausage and gumbo sauce. Among the “rustic/classic” entrees are Buttermilk Fried Chicken Breast, breaded with croutons and pretzels and served with mashed potato, haricot vert and mushroom gravy; and the Crab Crusted Pacific Sea Bass with spinach, mushroom and beurre blanc sauce. Wrap up the meal with the Warm Bittersweet Chocolate Cake and Cherry Compote or the Pain Perdu — brioche French toast, Vignau’s homemade jam and vanilla bean ice cream.

Savory offers a two-course Sunset Supper from 5 to 6 p.m. Tuesday through Saturday; and 1/2 Bottle, 1/2 Price on Tuesdays and Wednesdays. The Afternoon Tea — a reservation-only event held from noon to 2:30 p.m. Tuesday through Saturday — features finger sandwiches, pastries and scones with Savory’s homemade jams.

Speck ham, duck rillette, imported cheese, roasted pear salad and crostinis.

Guitarist Anthony Cutietta performs easy listening and jazz numbers in the bar from 5 to 8 p.m. Sundays.

Further adding to Savory’s warmth is the friendliness and consistency of the staff. Vignau often becomes acquainted with customers, 50 percent of them regulars. Among his repeat guests are Bob and June, an elderly couple who have been dining at the restaurant a few times a week for several years. Vignau checks in on them to ensure they’re OK if they don’t stop by. He takes time to listen to menu suggestions, and has even been known to drive home an inebriated customer or two.

Customers tend to visit Savory the most on Tuesdays and weekends; winter is the busiest season, Vignau said.

FACT BOX

Savory

Address: 267 N. El Camino Real, Encinitas

The Vibe: Contemporary, casual

Signature Dishes: Beef Bourguignon, “Savory” Mac-n-Cheese, Crab Crusted Pacific Seabass, Buttermilk Fried Chicken Breast, Roasted Beet Salad

Open Since: 2003

Hours: Lunch-11 a.m. to 2:30 p.m. Tuesday through Saturday; Dinner-5 to 9 p.m. Tuesday through Thursday, 5 to 9:30 p.m. Friday and Saturday, and 5 to 8:30 p.m. Sunday

Web: www.savorycasualfare.com

Phone: (760) 634-5556

Reservations: Recommended for parties of four or more

Patio Seating: No

Take Out: Yes

Happy Hour: Yes; 5 to 6:30 p.m. Tuesday through Sunday

RECIPE:

Berries crisp

Serves 6

2 pounds fresh blackberries

2 wholes eggs

1 cup sugar

½ teaspoon Vanilla Extract

½ cup flour

½ tablespoon Baking Powder

Preheat oven at 300 degree. Divide the berries among 6 small oven proof fruit cup bowls. In the mixer combine eggs, sugar.and vanilla and whip at low speed until well mix or creamy consistency add flour and baking powder and blend for a few minutes at medium speed

Scoop batter over the fruit evenly and bake for 20 minutes or the crusty top .serve hot with ice cream

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Short URL: http://www.delmartimes.net/?p=29574

Posted by Staff on Nov 25, 2011. Filed under Features, Food. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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