California-Inspired Savta Opens In A Historic Greenwich Village Location

California-inspired restaurant Savta just opened at a historic Greenwich Village location that used to be home to the landmark Zito and Sons Bakery on Bleecker. It is owner Vincent Benoliel’s second NYC project after opening Pasta Corner in Midtown last year. Savta (grandmother in Hebrew) pays homage to Vincent’s grandmother Lisou Dahan, who owned two restaurants in France and taught him everything he knows about cooking and baking. Savta combines his French upbringing, bread and pastry baking expertise and California vibes.

A Los Angeles resident for a decade, now splitting his time between NYC and LA, Benoliel is bringing the spirit of California dining to NYC with Savta while also drawing on his French background. Starters range from Raw Kumamoto Oysters to classic Beef Tartare to Mushroom Toast on house-baked sourdough; while vegetable dishes include a nutty Grilled Avocado; Japanese Eggplant with tahini, agrodolce and sumac; garlic-chili Roasted Cauliflower; Charred Brussels Sprouts with feta; and Grilled Broccolini with confit garlic and bottarga. Pizzas, made with Caputo flour and dough that rests for three days (72 hours), include Spianata with spicy Calabrian salami along with Smoked Salmon with fresh fior di latte cheese that’s perfect for brunch. Large plates offer Grilled Salmon in a shallot and lemon cream sauce; Beef Tenderloin with green peppercorn sauce; Cioppino with sea bass, blue PEI mussels, tiger prawns and Manila clams.

Honoring the legacy of the landmark Zito and Sons Bakery, which occupied the space for 80 years before closing in 2004, Savta will be baking all breads and pastries for dinner and brunch in house (desserts too). A baker with almost two decades of experience himself, Benoliel — who brought his sourdough starter from LA — will be making loaves of the complimentary milk bread served at dinner, plus sourdough baguettes, 2-pound multi-grain loafs and sourdough everything bagels for brunch, as well as a variety of croissants and the rarely seen in NYC Pain Suisse (chocolate chip pastry cream-filled croissant) — all pastries are made with Isigny butter from Normandy. Breads and pastries will be available for retail sales on weekends, too, plus brunch service with favorites like eggs benedict, pancakes, French toast and decadent omelets topped with fresh sliced black truffles. On Friday and Saturday nights, Savta will offer their full menu until 11pm, and from 11pm there will be pizza (and drinks) till 1am and 2am respectively.

The rustic space with exposed brick, wood furniture and lots of plants is anchored by a long marble-topped bar up front with a dining room seating around 40 in the rear and a 20-seat heated and covered all-year outdoor back patio. The beverage program features wines from California, Italy and France, including prosecco on tap, plus beer and low ABV cocktails, including an Espresso Martini, and more.

Located at 259 Bleecker Street (near Cornelia St.), Savta will serve dinner and weekend brunch; hours: Wednesday & Thursday 5pm – 10pm, Friday 5pm – 1am (full menu till 11pm, pizza only + drinks after 11pm), Saturday 10am – 2am (full menu till 11pm, pizza + drinks after 11pm), and Sunday 10am – 10pm (closed Mon – Tues).

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