Ruby, Leeann and I said good bye to Savoy last night. The restaurant is closing after a long run and turning itself into something else. It's hard to let it go but it's for the best and hopefully the new place will be even better. We started by filling up on bread: fava bean toast, bread with farm butter and honey, and a trio of dips.
Onions with blue cheese and onion ash.
Dandelion greens with a poached egg.
Tilefish with fiddleheads in lemon sauce.
And three desserts: creme brulee, walnut ice cream and rhubarb tart