Savor Restaurant

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Welcome to Our Classroom!

Savor, Niagara Falls Culinary Institute’s (NFCI) upscale dining restaurant, provides a real-world hands-on learning experience for students enrolled in the Culinary Arts, Pastry Arts and Hospitality programs. Savor features an open kitchen where student chefs are on “display” to showcase their talents to the guests. Savor is open to the public and offers a prix fixe lunch and dinner menu.

Make a Reservation!
A bright restaurant dining area decorated for Christmas, featuring set tables, patterned chairs, a Christmas tree with ornaments, festive wreaths, and garlands near the kitchen counter.
A bright restaurant dining area decorated for Christmas, featuring set tables, patterned chairs, a Christmas tree with ornaments, festive wreaths, and garlands near the kitchen counter.

Culinary Excellence with Our Students

Students work in rotation throughout Savor, including the wood-stone oven, serving fine dining cuisine. The goal is to expose students to classically prepared cuisine, presented in today’s modern style, with an emphasis on using high quality ingredients, all in a state-of-the-art kitchen.

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A bright restaurant dining area decorated for Christmas, featuring set tables, patterned chairs, a Christmas tree with ornaments, festive wreaths, and garlands near the kitchen counter.
A bright restaurant dining area decorated for Christmas, featuring set tables, patterned chairs, a Christmas tree with ornaments, festive wreaths, and garlands near the kitchen counter.

Support the Next Generation of Chefs

Experience Culinary Excellence at Savor

Thank you for supporting our programs, while our students learn to practice their profession. Please call Savor at 716-210-2580 if there are no reservations available for a specific time.

Make a Reservation Now
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Dinner Service Schedule

Dinner Hours


Lunch and Dinner Hours

  • Lunch: Monday, Wednesday, Friday, 11:00am – 1:30pm
  • Dinner: Monday, Wednesday, Friday, Saturday, 5:00pm – 9:00pm (last seating 8:00pm)

Reservations & Menu: 716-210-2580

Closed Dates:

  • Friday 9/23 — closed for lunch
  • Saturday 9/26
  • Friday 10/2 — closed for lunch
  • Wednesday 10/7
  • Friday 10/9
  • Monday 10/12
  • Wednesday 10/14
  • Saturday 10/24
  • Saturday 10/31
  • Wednesday 11/11
  • Friday 11/13
  • Monday 11/16
  • Saturday 11/21
  • Friday 11/27
  • Saturday 11/28
  • Friday 12/4 — closed for lunch

Last Day of Service: Friday, December 18

Savor is a working classroom in the Niagara Falls Culinary Institute. Hours and schedules are subject to change depending on class availability. Reservations are highly recommended; walk-ins are not always available.

Lunch Prix Fixe – $17

BREAD SERVICE
Pastry 215’s Daily Baked Breads

STARTERS (Choose One)

  • Apple Salad (GF, V*, N*) — Arugula, Granny Smith Apples, Gorgonzola, Candied Pecans, Dried Cranberry, Sage Vinaigrette
  • Chef’s Salad (V, GF) — Romaine, Red Onion, Cucumber, Tomato, Pepperoncini, Italian Dressing
  • Pasta e Fagioli — White Beans in Brodo, Ditalini, Parmesan
  • Hearth Roasted Agrodolce Wings (GF*) — Cherry Pepper Agrodolce, Pangrattato, Pepperoncini Dip
  • Suppli (N) — Yesterday’s Tomato Risotto, Mozzarella, Pesto
  • Crispy Polenta (N*) — Marinara, Pesto

MAIN DISHES (Choose One)

Salads

  • Greens Savor Salad (GF, V*) — Romaine, Cucumber, Tomato, Celery, Carrot, Shaved Red Onion, Chickpeas. Choice of Grilled Chicken or Shrimp. Choice of Dressing: Italian (V), Buttermilk Ranch, or Balsamic Vinaigrette
  • Grilled Chicken Caesar (GF*) — Romaine, Croutons, Parmesan

Pasta (Gluten-Free Pasta Available Upon Request)

  • Rigatoni Zozzona (GF*) — Smoked Pork Belly, Sausage, Tomato, Calabrian Chili, Egg, Pecorino
  • Rigatoni alla Norma (GF*) — Fried Eggplant, Tomato, Whipped Basil Ricotta
  • Spaghetti Puttanesca (V, GF*) — Tomato, Mushroom, Olives, Capers, Bomba, Pangrattato
  • Spaghetti alla Vodka (V, N, GF*) — Caramelized Onions, Roasted Red Peppers, Mushrooms

Sandwiches (Choice of Fries, Side Garden Salad, or Side Caesar)

  • Chicken Cutlet on Focaccia — Basil Whipped Ricotta, Marinated Eggplant, Peperonata, Arugula
  • Meatball Bomber — Tomato Sauce, Bomba, Mozzarella, Pecorino
  • Italian Sausage — Peperonata, Broccoli Rabe Pesto
  • Pizzaiola Burger — Pepperoncini, Whipped Ricotta, Marinara, Fried Mozzarella

Pizza

  • Shrimp (N) — Vodka Sauce, Mozzarella, Pesto
  • Mushroom & Onion — Mushrooms, Caramelized Onions, Mozzarella, Ricotta
  • Sausage & Pepper — Italian Sausage, Peperonata, White Onion, Gorgonzola Ricotta
  • Traditional Pizza — Cheese or Pepperoni

CHILDREN’S MENU – $12
For our guests 12 and under

  • Starter — Choice of Starter or Fruit Cup
  • Main Dish — Spaghetti Parm, Chicken Tenders and Fries, or Personal Pizza (Cheese or Pepperoni)

GF = Gluten Friendly | V = Vegan | N = Contains Nuts | * = Upon Request

We are NOT a gluten free/nut free facility. Items may have come into contact with gluten or nuts. Before placing your order, please inform your server if a person in your party has a food allergy. Not all ingredients are listed on the menu. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Dinner Prix Fixe – $40

BREAD SERVICE
Pastry 215’s Daily Baked Breads
Seasonal Accompaniments

STARTERS (Choose One)

  • Roasted Grape and Arugula Salad (N*, GF, V*) — Goat Cheese, Toasted Almonds, Pickled Red Onions, Balsamic Vinaigrette
  • French Onion Flatbread — Caramelized Onions, Gruyère, Chives
  • Hearth Roasted Polenta Cake (GF, V) — Pomodoro Sauce, Extra Virgin Olive Oil
  • Savor Bistro Salad (GF, V) — Boston Lettuce, Fine Herbs, Cider Vinaigrette
  • Butternut Squash Bisque (GF) — Cinnamon Crème Fraiche
  • Charcuterie Board (GF*) — Capicola, Prosciutto, Gruyère, Whipped Goat Cheese, Figs, Crostini

MAIN DISHES (Choose One)

  • Fig And Pig Pizza — Applewood Bacon Lardons, Balsamic Reduction, Goat Cheese, Basil, Mozzarella, Red Sauce
  • Traditional Pizza — Cheese or Cheese & Pepperoni
  • Roasted Acorn Squash (GF, V, N*) — Quinoa Pilaf, Dried Apricots, Currants, Maple Gastrique
  • Pan-Seared Supreme Chicken Breast (GF) — Wild Mushroom Risotto, Seasonal Vegetables, Basil Butter
  • Pan Seared Walleye (GF) — Butternut Squash Puree, Dandelion Greens, Citrus Butter
  • Shrimp Scampi (GF*) — Basmati, Confit Tomatoes, Asparagus
  • Garlic Gouda Burger — House Bacon, Smoked Gouda, Arugula, Chipotle Aioli, Brioche Roll, French Fries
  • Culinary 133 Cut of the Day (GF) — Whipped Potato Puree, Seasonal Vegetables

DESSERT (Choose One)

  • Roasted Peach and Maple Petit Gateau (N) — Roasted Peach, Maple Mousse, Pecan Praline Crunch, Graham Cracker Cake, Peach Sauce
  • Pumpkin Crème Brûlée (GF) — Miso Caramel Cookie, Brown Sugar Caramel, Candied Pumpkin Seeds, Brown Sugar Tuile
  • Dark Chocolate Truffle Cheesecake — Cherry Reduction, Ganache, Cherry Sorbet, Cocoa Nib Tuile, Chocolate Curls
  • Espresso Sticky Toffee Pudding (V, N*) — Sticky Toffee Cake, Espresso Sticky Toffee Sauce, Candied Walnuts, Pomegranate Seeds, Vegan Chantilly, Vanilla Oat Gelato
  • Classic Apple Frangipane Tart (N) — Pâte Sucrée, Almond Cream, Granny Smith Apples, Spiced Caramel Sauce, Vanilla Bean Gelato, Streusel

CHILDREN’S MENU – $17
For our guests 12 and under

Starter
Choice of Starter or Fruit Cup

Main Dish

  • Kid’s Cheeseburger and Fries
  • Chicken Tenders and Fries
  • Personal Pizza: Cheese or Pepperoni
  • Kid’s Spaghetti Parm

Dessert
Vanilla Ice Cream with Chocolate Sauce and Cookie

GF = Gluten Friendly | V = Vegan | N = Contains Nuts | * = Upon Request

We are NOT a gluten free/nut free facility. Items may have come in contact with gluten or nuts. Consuming raw or undercooked meats, poultry,

Gallery

A close-up of a restaurant table set for two with white plates, silverware, and water glasses on blue placemats, lit by sunlight. A salt shaker and a votive candle are also visible on the table.
A bright, modern restaurant dining room with tables set for guests. Large windows let in natural light, and holiday wreaths and garlands decorate the space. Neutral tones and patterned chairs create an inviting atmosphere.
People are seated around multiple tables in a modern, well-lit restaurant, attending a formal event or dinner. Most are engaged in conversation, and some are eating. There are table numbers and a screen visible in the background.
A white bowl of curry with rice, vegetables, and herbs is set on a dark placemat with a fork, knife, and spoon on a brown table.
A slice of cheesecake garnished with a decorative cookie, strawberries, blueberries, crumbs, and a scoop of bright red sorbet, served on a white plate with a creamy sauce.
A white plate with sliced salami, prosciutto, cubed cheese, blue cheese, marinated olives, and toasted bread slices, arranged on a blue tablecloth.
A plate with two racks of lamb, cooked medium rare, served with broccoli, mashed potatoes, and a dark wine sauce.
A grilled burger topped with lettuce, tomato, and onion is served on a toasted bun with a side of seasoned French fries and a small metal cup of ketchup on a white plate.
A glossy chocolate dome dessert with caramel and gold leaf accents sits on a round chocolate base, surrounded by a pool of rich chocolate sauce on a white plate.

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