Savory Restaurant 喬森西餐
Hours / 營業時間 Lunch 午餐11:30AM – 2:30PM；Dinner 晚餐 5:30PM – 10PM
(02)2528-3099
No. 221 SongXin Road Taipei 台北市信義區松信路221號 ﹙MRT Yongchun station Exit1捷運永春站一號出口﹚
Credit Cards Accepted / 10% Service Charge 提供刷卡 / 一成服務費
http://savory.com.tw
10 years ago Leo Lee had the privilege to work with one of the best steak houses in Taiwan. This year Leo combined his talent in interior design and his knowledge in restaurant business and established Savory Restaurant. On the cover of the menu, it reads, “this management is based on three hands – two hands for cooking and one hand for conscientiousness.” Leo truly expects to give every customer a brand new experience upon each visit and provides quality cuisine that’s worth every dollar spent!
There are many steak houses in Taiwan but few have distinctive characteristics. If you browse through menus from various steak houses, you’d wonder one person designed all of them. Savory’s house special, Savory net grilled US prime rib (780NT), is charbroiled with secret recipes. It’s crispy on the outside and tender on the inside. To spice up your steak, you may ask for Pepper sauce (black+red+white pepper), red wine sauce or Japanese green sauce (wasabi). German knuckle (580NT) is a popular request among those health-conscious customers. Instead of deep-fry knuckles, it takes 45 minutes to pan-fry it followed by roasting, making this dish a healthy choice. Leo believes in giving the customers what they wish for. You may choose Set A by adding 100NT and soup or salad plus one drink will be served. If you have a healthy appetite, Set B ﹙200NT extra﹚includes appetizer, bread, soup and salad followed by a drink and dessert after meal.
Weekday lunch special is a steal, ranging between 240NT and 360NT. The set is completed with a main dish plus soup, salad and one drink. In the near future Savory will launch its afternoon tea set. In the meantime, I can’t help thinking about Savory beef short rib (680NT). Just the thought of it makes my mouth water. I’ve got to rush over to Savory for a steak feast!
十年前因緣際會踏入餐飲業，李家豪很幸運的進入台灣頂尖的西餐廳學習。今年他自立門戶，將自己的老本行室內設計和餐飲結合，於四月開幕的喬森西餐是他的心血結晶。在菜單封面上寫著：「經營理念本著三隻手 — 兩隻手作菜還有一隻手摸著良心！」李家豪希望上門的客人都能吃到貨真價實的手工菜，每一次用餐經驗都是深刻而與眾不同！
台灣的牛排館林立，但是有特色的不多，撇開店名，菜單翻開來彷彿是同一個人設計的。喬森西餐的招牌網燒牛排﹙780元﹚，獨家配方調理再加上炭烤之後，外皮薄脆但咬到嘴裡是鮮嫩帶有嚼勁，口感直逼松阪和牛。喜好牛排沾醬吃的可以請服務生送上三椒醬﹙黑胡椒+白胡椒+紅胡椒﹚、紅酒醬或是和風青醬﹙日本芥末﹚，讓吃牛排成為一種樂趣！德國豬腳﹙580元﹚也是熟客的最愛之一，不採用油炸而是較費工的手續—先煎再烤，是體恤現代消費者對於健康的堅持。單點主菜之餘，可以配上A套餐，多加100元，選擇湯或沙拉和飲料；胃口好的搭配B套餐更划算，多加200元，不但有特選開胃菜、麵包、湯和沙拉，飯後有甜點和飲料。
商業午餐的價位非常實在，介於240元至360元間，主菜加上湯、沙拉和飲料；不久的將來，喬森西餐也會推出下午茶。一想到台塑牛小排﹙680元﹚，馬上口水直流，趕緊到喬森西餐報到！
