The Savoy Tavern

16 Merrick Ave. Merrick, NY 516-506-7717

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Type: New American, Italian Description:

Savoy’s menu features New American comfort standards (wedge salad, grilled cheese, roast chicken with polenta, potato-crusted salmon, house-blend burger) interspersed with Southern Italian specialties (baked clams, rigatoni with meat ragu). Small plates range from $7 to $16; salads from $10 to $14; sandwiches $12 to 16; mussels in the mid teens; mains in the high teens and family-style large plates (serving two to three) from $24 for spaghetti and meatballs to $42 for veal Parmesan.

I’m looking forward to trying the pane panelle, the traditional Sicilian sandwich of chickpea fritters, ricotta and caciocavallo cheeses. Savoy’s comes on a fresh-baked roll from Spiga bakery in Bellmore. ($10, add mortadella — thanks, I will! — for $1.)

For now the kitchen is being run by Kenneth Pulomena, most recently executive chef at Morgans Fish House in Rye and a veteran of Blue Water Grill in Manhattan. Renny said that Pulomena has a three-month contract “to execute the vision and give the kitchen focus and direction.”

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The Savoy Tavern 16 Merrick Ave., Merrick

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