Food & Drink » Flavor

Savor at the Pearl: Engaging Students, Guests With Modern Dining


  • Lea Thompson
Savor, a new restaurant from the Culinary Institute of America (CIA)- San Antonio, set to open January 22 at the Pearl, promises to educate new culinary talents and provide guests with a view of the chef’s table.

Formerly home to Chef Andrew Weissman’s Sandbar, the restaurant features a welcoming, yet industrial modern space designed by Clayton & Little to feature warm light, a cocktail bar with wine and beer offerings and an open, state-of the-art kitchen. Savor's opening follows the closing of Nao, the former student-run gastrobar with a focus on Latin American cuisines.

“For various reasons, we decided to close Nao, return it to Pearl, and open a more intimate setting more conducive to education and a better experience for our guests — they experience being part of something,” said Waldy Malouf, senior director of food and beverage operations for the CIA. “Instead of just eating out, they’re participating in this educational process, in a really fun way.”
  • Lea Thompson
The globally-inspired menu is based on CIA curriculum and includes dishes like the pepper flake and pecorino tagliatelle as well as honey-chili roasted chicken, allowing culinary students to gain real-world experience — greeting and seating guests, preparing and serving dinner, sourcing food from local producers — before they complete their associate’s degree.

Guests can choose to build their own three- or four-course meal and expect to pay between $38 to $44. The restaurant will be open for dinner Tuesday through Saturday from 5:30 p.m.- 8 p.m. So many restaurants, so little time. Find out the latest San Antonio dining news with our Flavor Friday Newsletter.

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