We revisited Drew and Kim McCloud’s Savour, one of our favorite Tallahassee dinner spots, for our July date night. Drew was at the door to welcome us and had one of the wall “booth” tables ready for us. We really like these because you can sit together and enjoy the meal. They had a little welcome sign that said “Happy When We’re Together” on the table because I had indicated we were on a date. They are really thoughtful. Our server Jordon came over to welcome us and we ordered a couple of glasses of the Valdo Prosecco DOC which we really enjoy.
After he brought us our drinks, Jordon walked us through the special for the night (a pecan-crusted grouper) and asked if we had any questions about the menu. The chef has added a number of new dishes to the menu, so we decided to explore. If you have read earlier reviews, you know Teresa and I like to share plates. We decided to try two of the new small plates and a new entree.
Sticky Orange Beef Tips
Savour has had a couple of great dishes that they served in small cast iron skillets. The newest one is the Sticky Orange Beef Tips. The beef was perfectly cooked with just the right amount of char. It is immersed in a Wasabi Vinaigrette that has a deep, spicy flavor. The dish comes with a Cabbage Slaw and Crushed Peanuts that really compliment the beef. Teresa and I really enjoyed the dish, but I probably took more than my fair share.
Whipped Feta Cheese
The Whipped Feta Cheese sounded too unique not to try. The cheese is whipped and spread on a serving board. It is served with a blueberry-jalapeno conserve, candied pecans, mint, extra virgin olive oil, and pita slices. We enjoyed this unusual dish. Teresa thought it could use a drizzle of honey as a sweeter contrast to the rest of the dish.
Chatel Farms Flat Iron Steak
For our main dish, we really debated between the new Thai Snapper and the Chatel Farms Flank Iron Steak. In the end, the beef dish won out (go figure). They recommend you have it rare or medium rare. We chose medium rare. It came out at just the right temperature and the presentation was awesome.
The steak is served on a hominy and black bean marque choux. Maque choux is a Native American dish made from corn. This dish ties the Northern Tribes (corn) with the Southwest tribes (black beans). It may become my new favorite way to eat corn. The sauces are a key lime sweet pepper coulis and an arugula chimichurri. Both were delicious.
Sea Salt & Vinegar Fries
There are some new sides on the menu. I had to try the Sea Salt & Vinegar Fries. These are thick cut. They are double fried so the outside is crisp. We enjoyed them, but they were not the best match with the flat iron steak. We might just have to go back to get the Steak Frites which sound like the perfect combo.
Adult Key Lime Pie
The special dessert was a blueberry bread pudding. Unfortunately, the last one got served just before we were ready to order dessert. We decided on the Adult Key Lime Pie which we have had on previous visits. It is a great dish and last night’s was really tart and especially well done. It is made with fresh key limes, a Grand Marnier & Patron Silver custard, and a crushed walnut crust.
We want to thank Drew and Kim, the chef, Jordon, and the rest of the Savour staff for another fabulous meal. It was a relaxed and memorable evening out. We were definitely “happy together” for our July date night.