OUR STORY
CHEF MARCO ROMANO
Chef Marco Romano trained at the Culinary Institute of Bologna before spending a decade cooking under three Michelin-starred chefs across Emilia-Romagna and Tuscany. In 2018, he left his celebrated kitchen in Bologna, packed two decades of 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. He still designs every plate. He still walks the dining room most nights. He still personally works with every supplier on the menu.
“Good Italian cooking isn’t complicated — it’s careful. We do it slowly, carefully, with respect for the ingredients, and we don’t cut corners. That’s the whole secret.”
— Chef Marco Romano, Executive Chef & Founder
THREE PILLARS OF EXCELLENCE
01
INGREDIENTS
Our Parmigiano comes from a single DOP dairy in Reggio Emilia. Our olive oil is pressed within 24 hours of harvest by a family in Puglia we've worked with for six years. Our dry-aged beef rests in our in-house cellar for 45 days. The tomatoes are San Marzano DOP in winter, heirloom from a Hudson Valley farm in summer. Quality isn't negotiable — it's the starting point.
02
TECHNIQUE
Chef Marco Romano trained at the Culinary Institute of Bologna and cooked under three Michelin-starred chefs before opening Savoro in 2018. Every sauce is built from house-made stock. Every pasta is rolled and cut by hand each morning. Every fish is broken down in-house. We cook the way the great Italian kitchens have always cooked — slowly, carefully, with respect for the technique and patience for the result.
03
HOSPITALITY
A meal at Savoro is designed to take three hours and give you something to remember for six months. Our servers know the menu like their own families know theirs. Our sommelier pairs wines that make the food better than it was without them. From the first pour to the last espresso, every detail is considered because every detail matters.