Edit ModuleEdit ModuleShow Tags
Edit ModuleShow Tags

Strip District's Savoy Seeks to Refresh and Renew

The restaurant debuts a new lounge and has plans for refocused menu and more.




photos by amanda reed

 

John Bettis, executive manager of Savoy Restaurant in the Strip District, isn’t looking to revamp his American eatery. He’s going to press the refresh button.

“We’re five years in, and for five years I’ve overseen the business, and we’ve known we’ve had to stay fresh. So it was just, ‘hey, we had a great run [for] five years being who we are, and why not go for another five years, so let’s change it up.’”

Savoy recently opened their newly designed lounge as the first part of this refresh process. Called the V Lounge, the area above the restaurant will to cater to the cocktail and nightlife crowd.
 


 

Before V Lounge, the nameless upstairs area was meant for patrons to grab a drink as they waited for their reservation. When more people started going upstairs and staying there, Bettis decided to grab the opportunity when it presented itself.

He decided to turn the space into a space to rent out for events all day, for happy hour in the evenings, and as a club at night.

“Within first month, we noticed the lounge had a lot of traffic. It just grew into ‘hey, we need to do a happy hour, let’s keep people upstairs.’”

Now, Bettis says, the upstairs lounge will have with more room to dance, a new DJ booth, new furniture, sound system and light fixtures and a new name.

The downstairs restaurant will close on Sept. 20 and reopen Oct. 21 featuring a new chef, a new menu, new wall treatments and more soft seating.
 


 

Although Bettis hasn’t chosen a chef or picked a new menu, one thing is for certain: Savoy’s infamous chicken pate is making a comeback.

“The first year we brought it out, it won all kinds of awards for the dish, and after 4 years we took it off the menu just to be fresh, but people asked for it,” Bettis says. “That was one complaint we got. We thought it was getting old, [but] people said ‘no, it’s not, it will never get old.’” 

Overall, Bettis hopes this new Savoy — lounge and all — will speak to Pittsburgh’s diversity as a city.

“We want to make Pittsburgh the focus of Savoy. You feel the history of Pittsburgh there, you feel the vibe,” Bettis says. “The Strip District is really changing, as well as Lawrenceville. It’s becoming extremely progressive, and we feel like we have a lot to do with that, and still be a leader on the high end dining level.
 

 

Edit ModuleShow Tags
Edit Module

Edit Module Edit ModuleShow TagsEdit ModuleShow Tags
Edit ModuleShow Tags Edit ModuleShow Tags Edit Module
Edit ModuleShow Tags

The Latest

Our 50 Years: Why I Hate Nostalgia

Enjoying memories is fun – but a far cry from pining for the past.

Perspectives: Finding Grace in #MomLife

A Pittsburgh television reporter learns to embrace the imperfection that comes with being a working mom.

The 400-Word Review: Pledge

IFC Midnight's collegiate terror tale is mostly for genre fans, but it lands a few decent punches.

Capel’s Basketball Resurrection Has the Zoo Rocking Again

Head coach Jeff Capel is restoring respectability and re-establishing the relationship between Pitt’s students and Pitt’s student athletes.

Why Did No One Tell Me Cirque du Soleil is Awesome

A skeptical novice takes in the troupe's "Corteo" production and is stunned at his own delight.

Three Rivers Champion: Julius Boatwright

Boatwright works to connect everyone who needs it with mental health support.

Turkey Devonshire: Reviving a Classic Pittsburgh Sandwich

The once-famous sandwich originated here but now is largely forgotten. We dive into its history and argue that it's time for a revival.

Navigating the Future of Public Transit in Pittsburgh

Six Pittsburghers share their struggles and hopes for the region’s public transit system.

Why Jamison Farm Is a “A Napa Valley for Sheep”

How a former coal miner and his wife use the resources atop rolling Westmoreland County hills to produce the best lamb in the United States.

Pittsburgh Restaurant Review: Fish nor Fowl

The sixth standalone concept from the Richard DeShantz Restaurant Group, is DeShantz’s most exciting restaurant yet.

Our 50 Years: When We Tried to Predict the Future

25 years ago, we predicted what the Pittsburgh of 2019 would look like. We were ... close?

Help Pay Tribute to a Pittsburgh Jazz Legend

Mary Lou Williams began as a teenage piano prodigy in the Hill District and made it to Carnegie Hall and beyond. This month, you can discover her musical legacy.

Their's was a Starry-Eyed Pittsburgh Romance

John Brashear dedicated his life to science — and his wife, Phoebe.

She Became Pittsburgh Radio Royalty by Making Music Matter

Rosemary Welsch, longtime DJ and senior producer at WQEP-FM, has shepherded the station from startup to institution.

He Tries to be a Blessing to Someone Every Day

Doug Williams helps men facing homelessness with hard work — and example.