Skip to main contentSavoy Tavern & Bistro is a study in contrasts: The decor screams mid-century pretense while the more modest menu is down-to-earth; the front boasts a bright, well-lit open kitchen, while the lounge is dark, with an ominous wood bar. Somehow Savoy's contradictions produce a weird harmony, echoed in its gourmet spin on the sort of food regularly found at Midwestern state fairs. Deep-fried Wisconsin cheese curds are served up French-style in a fancy paper cone; someone sneaked golden raisins into the meatballs and pine nuts in the accompanying marinara sauce, and the "mac+cheese" boasts a tiny bit of cayenne pepper. Our favorite part, though, is a deal you usually only find in Southern-style rib joints—a supper plus two sides. Choose your own (gastronomical) adventure. Perhaps your steak goes best with tomatoes and corn on the cob, or maybe you're more of a greens and mac-and-cheese type. The combinations know no bounds (well, few bounds, anyway). For those of us who choose our meals for the sides and not the starring food, it's a boon—and delectable to boot. (LS)
Signature Dish: Savoy is known for its rockin' macaroni and Wisconsin white cheddar cheese.
Standouts: The roast chicken with sage cream gravy is mouthwateringly light.
Regrets: While tasty and admittedly addictive, some Savoy dishes have enough salt to induce a coronary.
WWeek 2015