Philadelphia, PA – For 19 years, Savona has set the stage for sophisticated dining on the Main Line. Cutting edge regional Italian cuisine, a world class wine program and seamlessly orchestrated service are the hallmarks of Savona’s success. “The future is now,” states co-owner Evan Lambert. “Once again, it’s time for fine dining to be reinvented. Guests are looking for super high quality food, sharp service and an exciting design and table top all in a relaxed, casual and sophisticated setting. The renovation at Savona has been created to fulfill on meeting and/or surpassing those expectations.”
Savona opened its doors in Gulph Mills, PA in 1997, offering diners a rich menu of seafood, shellfish towers and fresh fish in an ultra formal, fine dining atmosphere. To provide Savona a competitive edge and combat the recessive economy in 2008, Savona created a second, casual fare menu where diners could experience the same high-quality food and service but at a lower price point.
Today, Savona’s two menus merge into one, officially marrying the comfort of casual dining with the sophistication and high-quality service model of formal dining. From the same menu, guests can choose between casual fare, such as wood-fired pizza and salad, or more sophisticated fare, such as Dover sole, first cut veal chops, or even a mix of the two. All guests will still be offered a complimentary amuse-bouche and treated to table-side service elements in a casual relaxed atmosphere.
“I have been at Savona for almost 20 years. I’m excited to offer guests an array of choices on one menu rather than separating them into two. This menu, matched with the attention to detail we provide in the front of the house, is fine dining reinvented,” states Executive Chef, co-owner, Andrew Masciangelo.
Savona’s redesign features a glass wall looking into the showpiece kitchen where guests can view a team of culinary experts at work. In addition, the renovation offers 10 additional seats in the bar area, expanding the opportunity for more casual and convivial dining. Savona’s Sommelier, Michele Konopi, has grown the wine list to offer over 1,200 selections, solidifying its status as the largest wine list in the state of Pennsylvania. In addition to wine, Savona bar staff offers an assortment of signature cocktails, as well as a variety of beers, aperitivi and digestivi and premium spirits.
The interior decoration spotlights modern shades of grey and hand carved Bally Block tables to present a warm and welcoming atmosphere, eliminating any intimidation often experienced in fine dining settings.
Savona’s dedication to seamless service and extraordinary food has garnered both regional and national press attention. Savona is a Zagat rated Top 3 Italian Restaurant in Philadelphia and was awarded Main Line Magazine’s Best Restaurant of 2013. Likewise, Savona received 3 bells from The Philadelphia Inquirer’s lead restaurant critic, Craig LeBan and is an AAA Four Diamond Restaurant. In 2005, Savona Co-Owner Evan Lambert was awarded Restaurateur of the Year by the Delaware Valley Restaurant Association.
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