Saveur Restaurant

It is with the heaviest of hearts that we say farewell.

Since 2020, the operational challenges faced by businesses due to ongoing closures, restrictions, and setbacks caused by the pandemic made an extremely difficult environment for restaurants to survive in. Combined with ongoing labor shortages, rising cost of food, and inflation, we have reached a difficult decision to close Saveur. The choice to sell our space was made with careful consideration. In the current environment, we cannot envision a successful future while at the same time adhering to our level of standards and quality of both food and service. We wish the new owners of 658 Herald Street great success with their new restaurant concept, opening in the near future.

Throughout the past decade, so many important people have played a key role in the great success of this restaurant. Saveur was an empty shell when Chef Robert Cassels first started this project 10 years ago. With the help of many, (and you all know who you are), it was not only physically built-out from scratch, but Saveur became an extraordinary space, constantly evolving. By year three, it had skyrocketed to the top restaurant in the city. A vision of excellence became reality year after year through collaborations with local farmers, wineries, chefs, charities, incredible team members, and our customers - many became like family.
On behalf of our incredible team, both now and then, thank you, everyone, for all of the memories. It has been our great honour to serve you.

Chef Rob Cassels, thank you for your dedicated leadership and incomparable commitment to excellence over the years. Thank you for never compromising your standards, for your support to the community, and for your partnerships with local farmers - even when things were most difficult. Behind the awards and accolades were 70 hour work weeks and personal sacrifices that only few can imagine.

“Excellence is about fighting and pursuing something diligently, with a strict and determined approach to doing it right. It's okay if there are flaws in the process - it makes it more interesting.” - Charlie Trotter

Wow! We are so happy to be a part of such a wonderful community of people dedicated to serving up happiness, and very honored to have our own Chef Robert Cassels selected as Chef of the Year by , and to also have won Best Upscale for the second year in a row. 🙏

🍽️We're serving up the finest of local, in season ingredients! We have peas from rhubarb from turnips from pea tendrils from and halibut from

Pictured:
Haida Gwaii Halibut
Smoked Pea Risotto, Rhubarb, Madrona Farm Peas, Buttermilk