Jed and Chef Ed's favorite, the Umali brulée.Drinking the last of our wine at the table with Chef Ed Nafei hours after the other diners and servers had left the restaurant was the finale to a truly memorable and amusing dining experience at Savour. How did we get to that point? We have our friend and dining companion Liz to thank, as well as Chef Ed’s appreciation for a challenge and his uncanny ability to read people. When we were seated at our table several hours earlier, Chef Ed had warmly greeted us right away and asked if we had any questions about the menu. As he started to describe the three fish specials, Liz – who has a discerning palette… Read More

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