Savannah Prime Dining
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2611 W Highway 89A
Sedona, Arizona 86336
(928) 282-7959
- kdhampton
- First Reviewer
- Avg. Member Rating
- 4
- Reviews
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4
- Photos
Fantastic!!
- December 20, 2008
- Rated 5 of 5 by
starrkissed from mesa, Arizona
We went here for our first dinner on our Honeymoon retreat. To be honest, we don't really do "fine dining" and it was a new experience for us. We were nervous, but the staff were very good to us. When we arrived, they asked if it was a special occasion, so we let them know it was our Honeymoon & they set our table up with rose petals spread all over. A very nice touch! We loved the bread w/ the oil, the salads were tasty and our entrees were fabulous. I ordered the pan seared salmon w/ garlic whipped potatoes [thanks to another review on here!!! great rec!!]. My husband ordered the flat iron steak with carmelized onions for his topping & the herb potatoes for the side. Everything was delicious and the portions are more than enough. For dessert, we went with the chocolate souffle. We thought it was great! Right out of the oven and our waiter broke through the middle and poured the vanilla sauce inside and we dug in. The only thing we weren't too thrilled about were the alcoholic beverages. I ordered the Tropical Lollipop and thought it was a little too strong for me. My husband ordered the Mojito and wasn't too fond of it, so he ordered a Margarita on the rocks and again wasn't too fond of that one. The food and service is amazing, though!
Editor Pick
Savannah's
- June 30, 2006
- Rated 5 of 5 by
azsunluvr from Mesa, Arizona
Savannah's
The concierge at the Southwest Inn recommended this steak and seafood restaurant as one of their top 3 in Sedona. It’s just a couple of minutes down Hwy 89A from the Inn. When we walked in to the lobby, we were concerned about our casual attire. Despite white tablecloths and wine glasses at each table our hostess assured us that every restaurant in Sedona is casual and we were quite presentable.
The restaurant has a cozy feel, with 3 separate dining areas, 2 indoor, 1 outdoor, each with about 15 tables. Service is impeccable and the food is amazing. Décor is distinctly southwest, with walls of salmon, gold, bronze and olive and arched windows boasting a view of the red rocks. Original wall art and sculptures for all tastes are scattered throughout the dining room.
The menu boasts an extensive wine list, appetizers, salads, pastas and entrees featuring beef, chicken and seafood. It’s a kind of a "create-your-own" menu, with the entrees allowing 1 topping on your choice of meat, and 2 sides. Toppings include sautéed mushrooms, caramelized onions, Gorgonzola cheese, béarnaise sauces and more. The sides include a house or Caesar salad, mixed vegetables, and garlic mashed potatoes, among others. Slices of fresh cibatta bread with an oil and balsamic vinegar dipping sauce get you started while you ponder your choices.
We both began our meal with a house salad of mixed greens, shredded carrots and red onion with soy dijon vinaigrette. A delicious salad, especially with the unexpected soy flavor of the dressing. After our salad plates were removed, a palette cleanser of strawberry-raspberry-lemon-mint sorbet was brought.
My husband ordered one of the specials, an 8-oz, herb-encrusted filet mignon with gorgonzola and a citrus-maple balsamic glaze served with garlic mashed potatoes ($34). Oh my goodness, what a treat! All steak is USDA Prime, fresh. The filet was very tender and the toppings were an outstanding combination. The garlic mashed potatoes were the best I’d had in a long while. I ordered the sliced flat iron steak with the chipotle béarnaise topping ($28). I had caramelized onions on the side. My steak was cooked to perfection and very flavorful with the chipotle béarnaise sauce.
We had mentioned before we ordered that we were interested in saving room for dessert. Our server suggested the chocolate soufflé, which takes 35 minutes to prepare and so should be ordered at the same time as our meal. We jumped on that idea! The soufflé arrived extremely hot out of the oven. Our server poured a vanilla crème glaze over the top and we watched it boil, sizzle and caramelize. Surprisingly, we were a little disappointed in this dessert. It was delicious, no doubt, but we were both expecting chocolate "lava" in the middle and there was none. Big enough for 2, even 3 or 4 people, this dessert was $9.
From journal Sedona Overnighter
Savannahs
- May 1, 2005
- Rated 5 of 5 by
NJgirl from Glen Rock, New Jersey
Great food and creative menu. Steak and seafood are their specialty. Innovative appetizers, and the desserts... try the rasperry triangular cake! Service was very friendly but professional, not stuffy. Lovely atomosphere, even in the bar area. Outdoor dining is offered.
From journal The wonders of Sedona and Flagstaff
The Savannah
- July 8, 2004
- Rated 5 of 5 by
kdhampton from Blanchard, Oklahoma
The steaks were superb. The side dishes were innovative and so tasty. (Try the crispy spinach with parmesan. It will melt in your mouth. The rice has a blend of dried fruit to give it a slight sweet flavor.) Great salad. The waiter was very attentive. The ambience was romantic yet not stuffy. Soft jazz in the background. Wonderful romantic evening.
From journal Spring in Sedona