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Savory: A Neighborhood Restaurant with an International cachet’

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By: Kerri-Lynn Swanson
Photos: Courtesy of Savory

When visiting Malibu, one restaurant that won’t disappoint is Savory. Chef Paul Shoemaker regularly receives rave reviews for his culinary creations and his career has been highlighted with successes in some of the country’s most well-known kitchens.

In 2010, Chef Paul decided to pool his talent, expertise and love of fresh food by opening his first solo venture, aptly naming it Savory because, as the Chef explains “it’s all about that moment — that magical moment — when the food, atmosphere, and company are all right on and you want to savor it.”

When it came time to select a location, Malibu was Chef Paul’s first and only choice. Not only is he an avid surfer, Malibu is also where he met and eventually married the love of his life, sharing “I love Malibu, I fell in love here, got married at the beach and found a restaurant.” Savory, located just off Pacific Coast Highway, quickly became a hit, attracting locals, celebrities and tourists. Helmed by chef de cuisine, Christopher Gore, Savory is all about fresh food with menu choices that rotate daily to reflect the availability of the day’s fresh, local produce and ingredients.

Savory fresh ingredients

In fact, Chef Paul harvests many of the ingredients himself from local sources, foraging for fresh greens and the best ingredients the local area has to offer. When not busy with the tasks associated with operating a wildly successful restaurant, Chef Paul is active in his local community, and passionate about teaching young people about health organic cuisine. In fact Savory regularly hosts “Children’s Nights” events where 50% of the evening’s proceeds is donated to surrounding schools. In the future, Chef Paul looks to host even more local events for children, such as farm walks, as a fun and rewarding way to teach them about nutrition and healthy food habits.

“That is what we do here (at Savory) – let the ingredients speak for themselves. (We) harvest them in peak season, in their natural setting while they are at their most flavorful.”

Now in its sophomore year, Savory is a certified culinary success, awarded “Top Newcomer” in Los Angeles by Zagat and Chef Paul also accepted his first James Beard Award nomination for Best Chef in the Pacific Region; an amazing feat for such a young restaurant. With the overwhelming success of Savory and the increasing demand from the dining community for fresh, local foods Chef Paul recently announced that he was brining his concept of menus based on fresh, locally sourced ingredients to the casual dining world. Juicy Lucy, named after his popular hamburger at Savory, will open in late 2012 in downtown Los Angeles, California. With a relaxed atmosphere, fresh ingredients and appealing prices, Juicy Lucy is sure to freshen up the casual dining experience.

Chef Paul's Summer Salad Chef Paul’s Summer Salad

This fresh summer salad is the perfect balance of salty, sweet, creamy and crunchy. Don’t let the word “salad” throw you off – this dish is packed full of delicious ingredients and will leave the heartiest of appetites satisfied. The depth of this salad also makes it a perfect pairing for any type of wine. Chef Paul sources local, in-season ingredients for all of his dishes so if brook cherries or Arbequina olive oil are not available to you, substitute with locally available varieties.


  • 2 apricots, halved
  • 4 oz. burrata
  • ¾ cup brook cherries, sliced in half
  • ¼ cup grated Parmigiano-Reggiano cheese
  • 3 oz. pine nuts
  • ¼ cup Arbequina Olive Oil
  • 3 tbs. lemon juice, freshly squeezed
  • ¼ cup breadcrumbs (recommended: ciabatta bread)
  • 1 tbs. natural turbinado sugar
  • Fleur de sel
  • Espelette red pepper chili, finely minced
  • 1 tbs. balsamic vinegar
  • 2 cup fresh arugula
  • 5 thin slices prosciutto


  1. Preheat broiler. Arrange apricot halves on a metal pan and sprinkle with turbinado sugar. Broil apricots until sugar caramelizes; you may also use a kitchen torch to caramelize the sugar if available.
  2. Sprinkle apricots with a pinch of fleur de sel and finely minced chili. Slice each apricot piece in half and arrange around the edge of the plate.
  3. Top the apricots with the burrata and drizzle with balsamic vinegar.
  4. In a mixing bowl, add arugula, parmigiano, cherries, pine nuts, breadcrumbs, lemon juice and olive oil; season to taste with fleur de sel and cracked black pepper and mix well.
  5. Arrange the prosciutto slices atop the apricots and burrata, forming a ring around the plate. Place salad in the middle. ENJOY.

Visit: Savory
29169 Heathercliff Road #206,
Malibu, CA 90265
Open 12:00pm to 9:00pm daily
For reservations: (310) 589-8997

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One Response to “Savory: A Neighborhood Restaurant with an International cachet’”
  1. Anonymous says:

    Great information. Lucky me I ran across your website by accident
    (stumbleupon). I have book-marked it for later!

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