Savoy is a restaurant with a simple thought: that we
can create delicious and memorable meals by sourcing the very best
ingredients from farmers we know, and the augment those flavors with a
straightforward cooking style. Chef Peter Hoffman has spent decades sourcing
the finest ingredients for the restaurant. This search resulted in many
direct relationships with local farmers, western ranchers, pastured poultry
producers and fishermen. Buying directly from producers helped Hoffman
develop a deep understanding of how farming practices impact flavor and
taste, and the complex issues facing our nation's food system.
