SAVOY: Savoring the Strip's
Swank New Restaurant
By Daniel Casciato

For several days back in 2010, Strip District restaurateurs Chuck Sanders and John Bettis were poring over names for their new upscale three-level restaurant, nestled along Penn Avenue. They wanted to adorn it with a simple name that would symbolize inclusion.

"We wanted something that meant diversity," recalls John, executive manager of Savoy. "There was a bar in the East Hills of Pittsburgh called Savoy that Chuck had an affinity to because he grew up near there. So Savoy was a possibility."

After researching that name even further, John and Chuck discovered that Savoy was also the name of a popular, integrated ballroom in Harlem from the 1920s to the 1950s.
"It rivaled the Cotton Club as dance venue. However, since the Cotton Club was segregated, African-Americans couldn't attend," says John. "The Savoy Ballroom was open to anyone. That sealed it for us."

While the name of the restaurant is always important, location is just as critical. While searching for the opportune space in which to open, John says that Chuck was determined to be located in the Strip District. As a native of Detroit, John didn't know much about the city of Pittsburgh, let alone the Strip District.

"Since inclusion was important for us, Chuck told me that the Strip District would be the perfect location," recalls John. "It's not inclusive to any one group of people. It's a neighborhood for everyone. We also wanted a location that was central to the area and one that everyone was comfortable visiting."

In December 2009, Chuck and John purchased the three-story building that housed the former tapas restaurant Tasca Navarre, at 2626 Penn Avenue, and began demolition in March 2010. John and Chuck brought in Pittsburgh designer Luca Paganico, who helped convert the facility into a swanky, 74-seat establishment with lavish decor, including imported Italian leather couches and chairs, fiber-optic bar tops, and walls with lighting that changes color.

As much attention as they gave to the style elements, it was just as important to Chuck and John to create a LEED-certified space. LEED is a certification for architecture and interiors that have been constructed and created with a minimum of impact on the environment. LEED certification criteria are standards for the most eco-friendly building elements, including lighting, heating and cooling, water use, and other advanced building systems.

Beyond the building itself, Savoy is recognized for its eco-friendly operations. In addition to recycling, high-efficiency water and energy usage, and using recycled paper products, Savoy employs a water-chilled system and high-end LED lights.

"We're very conscious of our climate and all of the conditions here," says John. "We share Earth with each other and we wanted to make sure that Savoy becomes environmentally responsible."

What would a five-star restaurant be without great food and a culinary master at the helm? Savoy's indulgent cuisine emphasizes freshness and creativity from Chef Kevin Watson, who came highly recommended by Jerome Bettis. In fact, Watson was the personal chef for Jerome and other Pittsburgh Steelers. He also served as personal chef for some of the top CEOs in the city of Pittsburgh, as well as recently having the honor of catering a dinner for President George W. Bush.

Watson serves a variety of American cuisine with his own special twist. Everything is also made to order. Some of Watson's personal favorites include Savoy Chicken Satays with Thai Peanut Sauce, Pork Three Ways with Cole Slaw, Savoy Burger with Cheddar Ciabatta String Potatoes, Baby Greens Salad with Pear and Blue Cheese, Chicken and Waffles with Corn Pudding, and Fish Tacos with Mango Salsa and Rice.

"The entire menu is inspired by Chef Kevin," notes John. "Initially, we developed a menu and we worked with a consultant. We then gave it to him and told him to just use it as a blueprint. We wanted him to tweak it and make it his own. Chef Kevin has really taken it and improved upon it."

In keeping with the musical spirit of the Savoy Ballroom, the Strip District restaurant features music nightly, from the smooth sounds of jazz to the dance hits of today.

"We infuse music into the dining experience," says John. "You'll never be in Savoy and not hear music and jams. That's a big part of who we are. Our tagline is to experience the good life. We want to be an escape or a mini-vacation for our patrons."

Looking at the success of the restaurant to date—great reviews from the critics and jam packed every night since its opening—it's hard to believe that originally Savoy was going to be built as an upscale bar. Patrons have former Pittsburgh Steelers great Jerome Bettis to thank for offering some brotherly advice on the original plans.

"Jerome liked the idea of an upscale bar but he felt that it wouldn't be a place he would hang out at all the time," says John. "The more we got to talking, the more we decided that it would be better to turn this into an upscale restaurant with a beautiful lounge on the second level."

Savoy officially opened this past May amidst a food scene in Pittsburgh that has really been burgeoning. John says that their goal is simple—to sustain itself long-term in the Strip District while continuing to provide its diverse patrons with an upscale and happy atmosphere.

"We feel like we're spearheading what is becoming the new Strip District," says John. "The Strip is growing. It's becoming more of a residential neighborhood again with many destination spots, and we're excited to be part of this growth."

Daniel Casciato is a full-time freelance writer and social media specialist from Pittsburgh. In addition to writing for The Strip!, he writes health, legal, real estate, and technology-related articles for trade and consumer magazines and has his own copywriting business. His website is www.DanielCasciato.com.