Boston Restaurant Talk reports Saturday's the last day for the Mission Hill eatery.
Surprised it lasted as long as it did. Everyone I know who ever ate there hated it.
They had some pretty good stuff on the menu. The ceviche they made last summer was really good. I mean, I wouldn't do cartwheels for anything but most of the stuff that I've had there, and I work near there and have been an irregular-regular, has been just A-Ok. Anyway, it's a loss for the area. Savant had a great little eclectic arts and music scene. I hope something interesting fills the space.
Bring Solstice back!
This place started off so strong and then seemed to head into a hopeless downward spiral. Loved it the first couple of times but after that there was always something terribly wrong--icy cold seating area, they were constantly running out of menu items, drink ingredients, etc. The quality of the cooking seemed to take a sharp dive. Recently I was on the T with two tactless employees of the place who were busy loudly trashing it--made me sad (also made me want to tell them not to talk loudly about how crummy the place was in a public place...)
I remember how strong this place opened in 2007. It made me vacate my seat at Flann's on more than a few occasions. However the continuous shortage of drink ingredients and menu items was a big turn off. I've noticed a lot of smaller places in the Boston area go through the same thing. A friend of mine has sworn off Cutty's in Brookline because it ran out of roast pork and broccoli rabe on the one day a week that it sells them. It's just poor form.
It would take a lot more than that to make me swear off Cutty's. Plus I feel that with a daily special like the roast pork and rabe you just have to pony up and get there in good time. Not to mention that what you get--even a substitute sandwich is so damn good. But there was something chronically off at Savant Project--it happened multiple times per evening, on multiple evenings and I heard the same story from other people. They just seemed to lose their way.
There's a big difference between running out of a daily special -- especially one that has as many rabid fans as Cutty's pork-and-rabe -- and repeatedly running out of things that are on the menu for every service. The latter is just bad planning.
it's generally a sign that the restaurant's demise is eminent.
Next time you want to open a restaurant, let me offer you a viable alternative:
Just sit on your front step and give every person who walks by $5.