Glori Fickling
We occasionally hear the lament of singles getting short shrift from
some restaurants when seeking a dinner table for one. Simple
solution, choose a reputable establishment for the evening and take a
seat at the bar.
A shining example is Savoury's, the delightful dining destination
at Casa del Camino Hotel. Since acquisition by Chris Keller,
hospitality is more prevalent than ever, as reflected in the entire
Savoury's staff. Step up to the bar for a happy greeting by Gerry
Lakas whose guitar is nearby for occasional musical interludes. He
will welcome you with a handful of colorful crystal stones he calls
dream seeds urging you to put them under your pillow thus assuring
peace, happiness and a good nights rest.
You will be plied with one of his creative libations, perhaps a
strawberry/pineapple passion potion which should deliciously give you
nocturnal rest. Then watch his tiny jumping frog provoke more
laughter, chatter and camaraderie. All these promote a party mood for
newcomers and such returning guests as Ibrahim Guirguis, general
manager of the adjacent Capri Laguna who calls this his happy home
away from home.
Adding to all, the Asian-inspired menu is available at the bar.
Under direction of executive chef Diabutsu Ikemizu, individual
offerings are also carried out by his innovative crew, Terry Sheeran,
Carly Jansen and April Buttler responsible for some of the quoted
nightly specials.
The talented Terry Sheeran, for example, recently created a
memorable seafood production constructed of sesame crusted puff
pastry bountifully crammed with shrimp, halibut, salmon, calamari and
sensuously chewy oyster mushrooms in a savory chicken based sauce
surrounded with delicate spokes of asparagus spears and scallions.
Served on an oversize square white porcelain plate, the creation was
majestically crowned with a whole steamed crawfish. Sheeran impresses
with a culinary repertoire encompassing cooking encounters with
legendary Alice Waters at Chez Paanisse. But this charming,
Irish-born chef will soon be returning to his Dublin hometown. So, to
savor one of his personally prepared delicacies, a dinner reservation
should be expedited.
"The arts are not complete without the art or food" is Savory's
slogan and this creative corps of chefs takes the term very
seriously. Thus, creativity prevails in every category and each dish
emerges a picture of perfection.
The flair for Asian/multicultural cuisines is reflected in a
