Calling all foodies! Sava’s on State Street is serving up bold Mediterranean flavors, plant-forward creativity, and a playful twist on classics, Chef Robbie Coran wows guests with a menu as dynamic as his culinary journey.
Michigan Travelers and content creators, Chuck and Brenda Marshall from Life in Michigan, visited Sava's and takes us into the kitchen and behind the scenes to find out what inspires Chef Robbie in creating the Sava's menu.
Here is their inside look:
Meet Chef Robbie Coran
Chef Robbie joined Sava’s as Culinary Director. He brings years of experience from Metro Detroit’s vibrant food scene, crafting flavors at renowned establishments like the Townsend Hotel and Walnut Creek Country Club. His expertise is undeniable.
"My culinary schooling was very classically formatted, with a strong emphasis on French cuisine,” Chef Robbie shared. At Sava’s, this classical training blends beautifully with his passion for Mediterranean flavors. The restaurant owner, Sava, is Albanian, and they aim to combine many Mediterranean flavors—exploring everything from North African and Middle Eastern to Balkan influences.
This approach shines on Sava's menu, with approachable favorites like the Braised Short Rib, elevated with bold spices and unique twists. “It’s about creating food that’s both exciting and accessible, making each dish feel a little extra special,” Chef Robbie said.
Behind the Scenes: Baklava Roses and Braised Short Rib
During a behind-the-scenes look at Sava’s kitchen, Chef Robbie shared the stories and flavors behind two standout dishes.
Baklava Roses: A Sweet, Floral Treat
“Typically, when you see baklava, they take phyllo dough, sprinkle the nuts and seasonings, and just layer, layer, layer,” Chef Robbie explained. “Instead of that method, we take one sheet, sprinkle all the stuff, take another sheet, sprinkle all the stuff, then roll it up.”
The rolled pastries are finished with lemon zest and rosewater syrup, adding crunch, sweetness, and delicate floral notes. “We’re serving two pieces—just enough for a sweet ending to your meal without feeling too full,” he shared. It’s the perfect blend of indulgence and elegance.
Braised Short Rib: Moroccan Comfort Food
The Braised Short Rib is a head-turner, both visually and in flavor. “We start by doing a quick overnight cure with salt and a little bit of sugar to add sweetness to it,” Chef Robbie said. “Then we use a Moroccan spice rub called Ras al Hanout. It’s a blend of up to a dozen different spices, but it’s heavy on chilies, coriander, cumin, and turmeric.”
After searing and braising, the meat is coated with a reduced glaze from the braising liquid, ensuring every bite is packed with flavor. “For the base of the plate, we’re building just a little stew, with braising liquid, chickpeas, carrots, and some other elements. It’s sweet, savory, and spicy—a whole lot is going on,” he said.
Why Sava’s Stands Out
When speaking with General Manager Gordon Makin about the annual Restaurant Week, he emphasized, “It’s about energizing our team and guests,” he shares. “Seeing people excited about new dishes is the best part.”
Something for Everyone
Chef Robbie’s experience has taught him the value of inclusivity in menu design. “We aim to have something for everyone, whether they’re vegan, vegetarian, or just looking for something healthier,” he said. This ethos is woven throughout Sava’s menu, ensuring a variety of flavorful, creative options for all.
With a menu designed to delight and a team passionate about creating a memorable experience, Sava’s promises to be a delicious dining experience.
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About the Authors
We'd like to give a special thank you to travelers Brenda and Chuck Marshall of Life In Michigan, as they share these behind the scenes look and exclusive chef interviews!
Follow along as Life In Michigan explores unique sides of Michigan through extraordinary stories: LifeinMichigan.com