Monday, September 24, 2012

1620 Savoy

"A new experience in fine dining."

1620 Market Street, Little Rock, Arkansas

After closing for a complete remodel and change of ownership, 1620 is now 1620 Savoy.  Same location, everything else is new.  While some may lament not having some of the old items on the menu, few will miss the old dark decor that was 1620.  And if it was the food after all that kept you coming back, you will not be disappointed in the new offerings. 

As you enter through the neon illuminated Art Deco entry, you are swept into a bright, black and white marble dining area with elegant seating and immediate bar access.  Designer/Manager Rick Qualls has done this up in a Paris style reminiscent of a Deco establishment in post-war France.  There are nooks and niches for privacy and intimate dining and drinking, and larger, elegant dining rooms for larger parties.  Two tastefully stocked bars are conveniently at hand.

On Fridays and Saturdays, after the restaurant's normal closing hours, it will convert to Club Savoy to continue the party until two in the morning.  Sunday brunch will begin October 7th.

Chefs Payne Harding, Tim Morton and John Masching have combined rare talents to form a striking and varied menu.  You can see the complete menu here:  1620 Savoy Menu.  We tried the Crispy Calamari and decided that is was the most perfectly prepared calamari we had ever tasted.  Crispy with none of the rubbery chewiness you often encounter in the big chains.  With a hint of  lime zest, the flavor was a home run and I could have eaten a pound or more of it.  The Phyllo Dough Pizza was a nice appetizer with buffalo mozzarella, roasted chiles, shitake mushrooms, and herbed tomato coulis all on a crisp phyllo dough crust.  Typically not a duck fan, I was bowled away by the Duck Savoy which was  juicy, flavorful medallions of duck with braised collard greens and roasted turnips.  I would try it again.

I look forward to trying some of the other dishes on the menu such as Miso-glazed Tasmanian Salmon, Spicy Cioppino and any one (or more) of the exquisite steak selections.

So, whether you were an old regular at the previous 1620, or have never been, this will certainly become part of your regular rotation.


At 11:29 PM , Anonymous Anonymous said...

After entering for what was to be a good meal last night I had my dining experience ruined by the chef. The chef was verbally abusing a waiter loudly on the floor in the middle of the dining room. I did not go there to experience a hostile work environment. The unprofessional attitude towards the service staff left me wondering if the owners approve of this chef (liability). As a lawyer I suggest they get this guy in line before he gets them sued or ruins the atmosphere further.

At 11:49 PM , Anonymous Anonymous said...

I have also seen this behavior in restaurants by management and I tend to never go back. It's called "hostility masked as professionalism" and it's very unprofessional. The atmosphere is ruined when the management treats the staff with little to no respect.

At 1:29 PM , Anonymous Anonymous said...

Dear Anonymous, Rick Qualls here. Partner and General Manager of 1620 Savoy. Firstly, may I offer my apologies for your bad experience here . I have spoken to all three chefs here and I myself have been on ther floor every night since we have reopened and we are all confused by your comment.No one recalls such an incident.As with any restaurant things can get heated up, but we do try and keep the heat in the kitchen! Please call me at 221 1620 and give me more details on this incident so I can identify and correct this issue. As a new restaurant owner I appreciate constructive comments so we can achieve and maintain our goal to be one of Little Rock's best place to dine!! Thank you and look forward to speaking with you! , Rick


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