Status: Closed
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Help us make it rightMexican - French fusion features traditional 100% Mexican ingredients prepared with a French technique in a captivating setting in Wicker Park. Sabor Saveur prides itself on bringing the unique flavors of Mexican culture merried together with the French tecnique, blending both perfectly with a wonderful environment conductive to fluid conversations. Yanni Sanchez, your Chef Owner,, is always in...
Welcome to Sabor Saveur! The delicious combination of smells: garlic, onion, and butter, seduced Chef Yanitzin Sanchez to undertake a journey into the exotic world of the culinary arts.She owes her talents to her years of study at the Culinary Institute of Mexico in Puebla, where she graduated as Chef International. Originally from Toluca, Mexico, she developed her culinary skills by...
About Sabor Saveur
The delicious combination of smells: garlic, onion, and butter, seduced Chef Yanitzin Sanchez to undertake a journey into the exotic world of the culinary arts.
She owes her talents to her years of study at the Culinary Institute of Mexico in Puebla, where she graduated as Chef International. Originally from Toluca, Mexico, she developed her culinary skills by experimenting...
LOOP—I Dream of Falafel is expanding again, this time opening near the DePaul Loop campus at 60 E. Jackson in about two weeks. Expect the new Clark and Belmont location to open in June. [EaterWire]
WEST LOOP—Mas, the mysterious Mexican spot under construction at Halsted and Washington, at least has a chef: former Sabor Saveur chef/owner Yanitzin Sanchez. Chicago Magazine expects it to open by...
Though it may seem like a “strange concept”, the “unique” French-Mex fusion is “great in execution” assure amis of this “spirited” Ukie Village contender with a whitewashed, art gallery feel; given the “attentive” service and “reasonable” tabs, many “would go back”, especially those who “like trying new things.”
A new restaurant, Takito Kitchen is slated to take the place of Sabor Saveur which closed this summer. The concept is a "taco-ria," with a focus on tacos and soups, and according to their Facebook page, they will also serve chicharrones.
Although a chef for the concept has yet to be announced, owners Anshul Mangal and Mario Ponce have chosen Adam Weber (Mercadito, Trenchermen) to lead up the...
According to a post on LTHForum from June 1, the owners of Sabor Saveur sent out an email saying that they had closed. Eater hasn't been able to obtain a copy of the email, but the restaurant's phone has a message that the number is temporarily disabled and their website has a note that it's under construction.
On Facebook on May 26, someone asked if they were closed, and on May 28 the...
FULTON MARKET—The Publican will launch a new brunch this Saturday, March 24 and, while it will have a similar look and feel to brunch on Sunday, it's launching with a new menu. Get non-traditional brunch items like oysters, bouchot mussels and PQM's hangar steak with seasonal vegetables and a farm egg. Or opt for other brunch fare like ricotta and cranberry walnut bread, soft-scrambled egg...
The food was good, but the restaurant manager and hostess discriminated against me. I had reservations for 8 or 10 people and that day they had advertised on their website 20 percent off all meals all weekend in honor of Mexican Independence Day. When I arrived at the restaurant I mentioned this to the hostess from the start, but she protested, pretended not to know, but when I insisted they...
Purchased a Gilt City coupon for this restaurant. We were somewhat anxious given the French-Mexican menu but were pleasantly surprised. The service was outstanding, food tasty and just the right portion size. Love the decor. Can't wait to have a private party there.
Based on other reviews we timidly set up a reservation for two at 8:30pm on a Friday evening.
- no problem making the reservation at all (very smooth process)
We misgauged our travel time and arrived at 8pm instead - expecting to be told to wait we were offered options (bueno move)
- option one - sit at a communal...
The menu is diverse and the food is very good, but it is small portions. I love that it is b.y.o.b! It is just a little too loud and it would be nice if the decor was a little softer. It is clean and plain, with little adornment anywhere. I would like if they added some color and texture as I'm not much for the industrial mod look.
The smells at this restaurant are amazing. I love to smell garlic, onion, and butter. All of the food here is savory. Each time I come here I try something new and every time I try something new the food is delicious. I have loved everything I have tried in this restaurant. It is definitely a go to place for me if I don't know what to eat and am too tired to cook anything on my own after work....
Sabor Saveur Llc is located at 2013 W Division St in Chicago and has been in the business of Retail - American Restaurant since 2009.
Sabor Saveur, serving delicious nouveau mexican cuisine nightly in the wicker park/bucktown area. 2013 W Division, Chicago, IL 60622, 773-235-7310
Mexican - French fusion features traditional 100% Mexican ingredients prepared with a French technique in a captivating setting in Wicker Park. Sabor Saveur prides itself on bringing the unique flavors of Mexican culture merried together with the French tecnique, blending both perfectly with a wonderful environment conductive to fluid conversations. Yanni Sanchez, your Chef Owner,, is always in...
Rating: 2 planets.
I wasn't wowed by this Latin French fusion restaurant but it wasn't the worst meal ever. Had a light dinner of stuffed mussel soup: 3 mussels with a breadcrumb and almond mixture in a tasty creamy mussel soup and beat salad. Pretty tasty but overall I was a little underwhelmed. One of my friends ordered salmon with mole sauce which seemed like a strange combination....
The delicious combination of smells: garlic, onion, and butter, seduced Chef Yanitzin Sanchez to undertake a journey into the exotic world of the culinary arts.
She owes her talents to her years of study at the Culinary Institute of Mexico in Puebla, where she graduated as Chef International. Originally from Toluca, Mexico, she developed her culinary skills by experimenting with new tastes and...
Several partial room dividers segment the deep but narrow space into more intimate alcoves, allowing for stolen kisses without the scrutiny of prying eyes.
If romance isn't on the agenda, and you've got the whole entourage in tow, the back space boasts several communal tables that are perfect for groups that want to spread out.
The chef hails from a town outside of Mexico City, but she trained in New York and put in time at the Ritz Carlton in Paris, hence the fusion focus of the menu.
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