While Executive Chef Carey Dobies trained at the Culinary Institute of America in New York, his passion for southern cuisine was born while living in New Orleans. After graduating, he moved to Boston to further hone his craft. As the executive chef at Savvor Restaurant & Lounge, the spark of his old passion becomes a blazing fire as he channels his southern cooking expertise into hearty hashes and scrambles at brunch and gourmet small plates at dinner. Each dish elevates classic comfort foods with global cooking techniques, from cornish game hen and sourdough waffles to gumbo with boudin noir and clams to fried catfish with poached eggs. Artisan cheese and charcuterie plates are assembled from the house larder, and oysters from a raw bar provide even more opportunities for sharing. The drinks, meanwhile, feature a more international flair. The bar's 18 cocktails—some inspired by classics, some original creations—are made with herbs and European liqueurs and often garnished with classified UN documents.