Savage bids farewell as it relocates to bigger space

It wasn't just Sofitel Philippine Plaza that bid goodbye last June 30.

Over at the Bonifacio Global City, Chef Josh Boutwood's groundbreaking restaurant Savage had a farewell dinner as it closed its doors after a successful six-year run at Arya Plaza.

But fear not, fans of Savage's unique open-fire concept -- the restaurant isn't going extinct, it's evolving!

"We have this opportunity to relocate the restaurant to a brand new location. And it comes with excitement that we get to move, we get to redo the design, we get to invigorate it with additional energy and excitement and creativity," Boutwood told ABS-CBN News at Sunday's farewell dinner.

"Savage was my first restaurant that I opened back in 2018 in collaboration with The Bistro Group. And six years is quite a long time. And I'm somebody who is constantly chasing after challenges and exciting new horizons," he said.

The new Savage, which is targeted to open in the fourth quarter at East Gallery Place, still in BGC, will be slightly bigger, with seating to be expanded from 50 to 70.

In the meantime, the dedicated Savage staff will be temporarily reassigned to Boutwood's other restaurants -- Ember in Greenbelt, Helm in Ayala Triangle and Test Kitchen in Rockwell.

"It's great because they get to see a different cuisine, a different concept while waiting for the new one to arrive," said Boutwood, who assured "they'll be well taken care of."

Instead of coming up with a new F&B concept, the popular chef is sticking with the restaurant's iconic fire-based cooking, which will remain at the heart of the Savage experience.

"Savage has got a very special place in my heart. It is a concept that is challenging to me because it's very instinct-based, very primal. We're so lucky nowadays as cooks to have all the technology at the end of our fingertips. But reverting back to pre-industrial cooking ways is unheard of nowadays. And I like that challenge. So it holds such a unique spot in my soul when it comes to Savage because of that challenge," he said.

Diners can expect to see some beloved favorites return, including the tuna collar, deviled eggs, charred romaine, and the steaks. "Those are integral favorites of Savage. If we were to relocate Savage and not include those items, it would no longer be Savage," he explained.

However, Boutwood promises exciting new dishes too. "With the change of the location, there's always going to be brand new ideas that are going to be coming to fruition," he said.

"It's an exciting evolution for Savage," he continued.  "And I can't wait to see you all there again when we do open it."