In the newly published American Terroir, Rowan Jacobson writes about how the French concept of terroir, or “the taste of a place,” applies to a variety of American foods. This Tuesday, November 9, diners will have a chance to eat Jacobson’s words at Savoy, which is hosting a dinner featuring American ingredients whose terroir is central to their quality.
The $105 four-course menu will include Spud Island mussels, Flying Pigs Farm pork, and Wellfleet and Washington State Olympia oysters. The dinner, which starts at 6:30 p.m., will be accompanied by a discussion with Jacobson, who will read excerpts from his book. Reservations can be made by calling Savoy.
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