Savour

09/17/2026

Are you tired of the bo***ge that comes for working for the corporate ball and chain? Savour is in search of an experienced saucier cook to join our Award Winning Team. Tired of crazy schedules? We're never open on Sundays or Mondays. Tired of missing out on holiday time off? We close for all holidays, and provide earned paid time off. Tired of all the drama that can come from a chaotic work environment or culture. We're all professionals, doing things the right way....with a passion for what we do and how we do it. Do you love to learn? Learn from the best, our Executive Chef Ashley Mayo. Guaranteed 40 - 45 hours per week, nights only Tuesday - Saturday. Starting pay for the right one - $20 - $25 per hour. E-mail your resume to [email protected] or give us a call to set up an interview at (850) 765-6966.
Please share this with others. Maybe someone you knows has the perfect fit for both of us.
Cheers!

09/16/2026

Thank you Tallahassee!

https://consumers.secondstreetapp.com/og/6c771d6f-8f4e-4271-a8f7-3ebd30c71e0e/gallery/559380328

08/06/2026

Chef Ashley’s Appetizer du Jour is a refreshing start to the evening. Thinly sliced scallop carpaccio layered with candy cane beets, horseradish mousse, garnet & gold beet purée, nori crisps, and finished with a garlic & chive vinaigrette.

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You won’t want to miss this vibrant, one of a kind creation. Reserve your table through the link in our bio. Bar seating is available on a first come, first served basis.

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We look forward to welcoming you. Cheers!

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Pictured: North Atlantic Scallop Carpaccio
Thinly Sliced Scallops & Candy Cane Beets | Horseradish Mousse | Garnet & Gold Beet Purée | Nori Crisps | Garlic & Chive Vinaigrette
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07/24/2026

At Savour, we love being able to provide our guests with the highest quality ingredients in every dish we prepare. That’s why we’ve partnered with What Chefs Want to share where some of our fresh produce and premium ingredients come from, including fresh produce sourced right here from the great state of Florida.

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Thank you, What Chefs Want, for letting us be a part of this amazing video!

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Make your next reservation through the link in our bio and come experience what freshness is all about.

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07/22/2026

Well, after multiple requests, Chef Ashley has brought them back, only this time with an elevated touch. Fresh Texas Gulf oysters are lightly breaded and fried to golden perfection, then paired with a delicate horseradish cream sauce, crispy shoestring potato sticks, and a flavorful dill herb oil. Come get them while supplies last!

Pictured: Fried Gulf Oysters
Fresh Texas Oysters | Horseradish Cream | Shoestring Potato Sticks | Dill Herb Oil

07/04/2026

Introducing our July Sip Sip Hooray cocktail, One-In-A-Melon.
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We are proud to partner with the Big Bend Hospice Foundation, whose mission is to support compassionate hospice care, grief services, and programs that bring comfort and dignity to patients and their families throughout our community.
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One-In-A-Melon was created in honor of Mr. John Rawlins Lewis, celebrating his life and legacy while supporting a cause that has touched so many lives.
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At the end of the month, proceeds from every Sip Sip Hooray cocktail sold will be donated to the Big Bend Hospice Foundation. Join us in raising a glass for a meaningful cause and helping make a difference in our community.
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07/03/2026

We’re honored to give back to such an amazing “end of Life care” organization!

Sip Sip Hooray! 🍹🍉

We're so grateful to our friends at Savour for choosing to support Big Bend Hospice this summer.

In July, order the "One in a Melon" cocktail, created in memory of John Rawlins Lewis, and a donation will be made to Big Bend Hospice Foundation.

Every sip helps provide compassionate care and support to patients and families in our community.

Visit Savour this July
Ask for the "One in a Melon"
Raise a glass in memory of John Rawlins Lewis and make a difference.

Thank you, Savour, for your generosity and for helping us continue our mission of caring for our community when it matters most.

06/27/2026

We’re honored to share some exciting news.

Savour has been named one of OpenTable’s Top 100 Most Romantic Restaurants in the United States for 2026.

This recognition means so much because it is a direct reflection of our incredible guests. Thank you for choosing to celebrate life’s special moments with us and for taking the time to share your experiences through your reviews. Your support and kind words made this achievement possible.

To our amazing team, thank you for your passion, professionalism, and dedication to creating exceptional dining experiences every single day. This recognition is a testament to the care and hospitality you bring to every guest who walks through our doors.

From all of us at Savour, thank you for being part of our story. We are truly grateful for your continued support, and we look forward to creating many more memorable evenings together.
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06/10/2026

This week, Chef Ashley’s Entrée du Jour is a pan-seared Maple Leaf Farms duck breast with crispy skin while remaining moist and tender. She has paired the duck with a roasted butternut squash pommes purée, savory green beans amandine, and, to tie it all together, a rich Creole mustard demi-glace.

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We will be serving this dish through the end of the week. See you soon. It’s always worth a visit.

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Pictured: Pan-Seared Maple Leaf Farms Duck Breast
Roasted Butternut Squash Pommes Purée | Green Beans Amandine | Creole Mustard Demi-Glace

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As always, reservations are recommended, and walk-ins are welcome.

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