A graduate of Penn State, Reid Hackney is a San Antonio executive with extensive IT and financial leadership experience. Reid Hackney’s interests include taking in local concerts and exploring the local culinary landscape.
One welcome addition to the San Antonio dining scene recently reviewed in the Express-News is Savor, a restaurant staffed and operated by students of the Culinary Institute of America. Taking the place of Nao, which featured Latin American cuisine, Savor has a modern American menu centered on three- to four-course meals in the $38 to $46 price range.
Guests are able to select from one of four items for each course, with reviewed highlights including savory mussels with heirloom tomatoes and shellfish in white wine sauce. The reviewer’s main course choice of pork schnitzel was paired with red cabbage and fingerling potatoes, as well as a unique applesauce with charred lemon.
The restaurant was described as amply fulfilling its dual mission of providing guests with affordable gourmet dining while allowing student chefs to gain experience in the kitchen. In addition to Savor’s full course offerings, there is also a bar menu that offers a la carte items such as steak tartare with chipotle and matcha powder-dusted yuca fries.
One welcome addition to the San Antonio dining scene recently reviewed in the Express-News is Savor, a restaurant staffed and operated by students of the Culinary Institute of America. Taking the place of Nao, which featured Latin American cuisine, Savor has a modern American menu centered on three- to four-course meals in the $38 to $46 price range.
Guests are able to select from one of four items for each course, with reviewed highlights including savory mussels with heirloom tomatoes and shellfish in white wine sauce. The reviewer’s main course choice of pork schnitzel was paired with red cabbage and fingerling potatoes, as well as a unique applesauce with charred lemon.
The restaurant was described as amply fulfilling its dual mission of providing guests with affordable gourmet dining while allowing student chefs to gain experience in the kitchen. In addition to Savor’s full course offerings, there is also a bar menu that offers a la carte items such as steak tartare with chipotle and matcha powder-dusted yuca fries.
