A Table Worth the Train Ride.

In 2018, Executive Chef Marco Romano left his celebrated kitchen in Bologna, packed two decades of classical training into his suitcase, and opened Savoro on a quiet corner of the East Village. The dining room seats forty-two. The kitchen makes everything — the pasta, the bread, the stocks, the cured meats — from scratch, every day, the way Marco’s grandmother did it in Emilia-Romagna.

Our pasta is rolled by hand each morning. Our Parmigiano Reggiano comes from a single DOP dairy in Reggio Emilia, aged 36 months. The Bistecca alla Fiorentina is dry-aged in-house for 45 days. The olive oil is pressed within 24 hours of harvest by a family we’ve worked with for six years. These aren’t marketing claims — they’re how the kitchen actually operates, because it’s the only way Marco knows how to cook.

Savoro comes from the Italian word sapore— flavor. Every dish on our menu is designed to celebrate the purest, most vibrant expression of what great ingredients can offer. That’s been the promise from opening night, and it hasn’t changed.