Fusion restaurants are extraordinary in that they seamlessly combine dissimilar yet complementary elements, much like a bald eagle wearing a top hat. Discover such inspirational creations with today's Groupon: for $15, you get $30 worth of French-Mexican fusion cuisine at Sabor Saveur, located on Division Street in Wicker Park. Sabor Saveur was included on Chicago magazine's "Hot List" in January 2010.
Sabor Saveur's head chef Yanitzin Sanchez slowly simmers the experiences of her upbringing in Toluca, Mexico with her training in Paris to create a menu of robust, inventive recipes. Multi-cultural entrees include pork loin roulade with chipotle mashed potatoes ($20) and Sabor Saveur's version of chile relleno, which is a poblano baked with a flaky crust, filled with walnut, ricotta, and oregano and drizzled with a sassy tomatillo sauce ($14). Francophiles looking to expand their gastronomiverse can delve into the seasonal vegetable lasagna drizzled in a creamy bechamel-and-chipotle cilantro pesto ($17). A $30 prix-fixe three-course dinner is offered nightly from 5 p.m.7 p.m.
Sabor Saveur is BYOB, so bring your own barm or grab a bottle of wine to savor within the restaurant's chic interior. The decor, like the food, is a synthesis of inspirations. What used to be an auto garage has been transformed into an elegant, lofty space that reflects the chef's appreciation of art, clean lines, and Pat Boone's album covers. The space is divided into two halves: a secluded spot for intimate conversations and a part that exposes the kitchen, allowing onlookers to witness the artistic chef doing what she does bestmoonwalking around scalding-hot and delicious cheese fondue ($8).
The Chicago Reader and Cheeky Eats have reviewed Sabor Saveur since its October 2009 opening, and Chicago magazine included it on its "Hot List" in January 2010. Yelpers give Sabor Saveur a 3.5-star average the Wicker Park eatery.
-   - Desserts, like a cream-cheese napoleon of crisped flour tortillas and cinnamon with chicharron sauce, continue the cultural fusion. Chef Yanitzin Sanchez avoids the overwhelming richness sometimes found in both French and Mexican traditions but preserves flavor. David Hammond, Chicago Reader
-   - Chic and minimalist, the long dining room is bookended by brick walls, lit by dim candles, and filled with only black and white furniture. The stark decor is a savvy way to showcase the food and make the colorful dishes shine. Rachel Gillman, Cheeky Eats
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