Savta - Review - Beverly Grove - Los Angeles - The Infatuation
"Savta at the Original Farmers Market identifies as a “West Coast restaurant with a French twist,” which feels misleading. Based on the spongy, thick-crust pizzas and cold-cut sandwiches we’ve eaten here, most things point to it being a casual Italian spot. One thing’s for sure, though: Savta would be better if it did a little less. The beef tartare is laced with so much mustard it hits you like a jar of Grey Poupon to the face, and the petite anchovy pizza is an overcrowded party of cherry tomatoes, shishitos, and a large splat of burrata all competing for attention. Busier-than-necessary food aside, Savta is brisk in service and has a lovely indoor-outdoor set-up that's perfect for a breezy weekday lunch. There's also an entirely separate Japanese hand roll concept called Sora on the second floor for some reason. All that said, if you’re in the area and need a cocktail and a quick bite, it’s worth taking advantage of Savta's patio at least. photo credit: Savta Food Rundown Beef Tartare No amount of dijon love warrants a sinus slap like this. This too-cold tartare is all but inedible due to the surplus of mustard mixed in. Skip. photo credit: Sylvio Martins Sauteed Caulilini Now, this we like. Order a vegetable side for the table. The caulilini has a nice crunch after its oven roast and is bright and tangy fromgarlicky-white wine sauce. photo credit: Sylvio Martins Prosciutto Cotto Pizza Dough Sandwich Savta’s air-filled crusts are perfect for folded sandwiches. Structurally and visually, these life-preserver puffs are a success. The prosciutto cotto one in particular, though, has so much spicy nduja blasting your tongue, it’s hard to appreciate anything else. photo credit: Sylvio Martins Anchovy Pizza There’s so much additional stuff jostling for room on this personal-sized eight-inch pie that calling it an anchovy pizza is an undersell. The oregano, burrata, shishitos, and salty fishies taste like they crashed together at a four-way stop, and the confusing mix of salt, dairy, hot, and cold muddles what’s an otherwise promising pizza. photo credit: Sylvio Martins" - Sylvio Martins
