Savorez: Wilmington’s Bold Latin Spin on Coastal Cuisine

A few blocks off the riverfront, Savorez hums with the kind of energy you feel the second you push through the door—warm chatter, clinking glasses, the citrus-and-chile perfume of a kitchen having fun. It’s downtown Wilmington dining at its most vibrant: casual enough for a weeknight, dialed-in enough for a celebration, and entirely its own point of view. The room is intimate without being cramped, the playlist tends toward upbeat, and plates arrive dressed in saturated colors that make you reach for your phone before your fork.

Quinoa Crusted Flounder
Quinoa Crusted Flounder

The story behind the food helps explain the spark. Chef-owner Sam Cahoon is a Wilmington native who worked his way through the local scene before launching Savorez in 2017, bringing a Southern cook’s instincts to a Latin-leaning pantry—plantains, arepas, chimichurri, chiles, and tropical fruit—then steering the whole thing with coastal Carolina sensibility. That mash-up isn’t a gimmick; it’s a worldview, and it shows up everywhere from the salsas to the seafood.

If you’re the sort who orders “the thing everyone talks about,” start with the sweet potato & goat cheese guacamole. It sounds unconventional until you taste it: lush, faintly sweet, tangy from the chèvre, and punctuated with lime and salt so it still eats like guac—just with a little orchestral swell. It’s one of the most-requested bites at Savorez for good reason, and it sets the tone for a menu that loves texture play and contrast.

What to Order (and Why)

The menu changes, but several plates feel like an unofficial tour of the kitchen’s personality. The Seared Tuna Tostadas deliver crackle, heat, and brightness in every bite—mini corn tostadas stacked with avocado, pineapple salsa, pickled shallots, and a judicious kick of jalapeño. If you’re sharing, they’re the perfect opener; if you’re not, you’ll be quietly defensive about the plate.

For something cozy with a tropical lilt, the Quinoa-Crusted Flounder lands with a satisfying crunch, set over coconut-braised greens and chipotle sweet potatoes. It reads like comfort food, but the coconut and chile keep it buoyant rather than heavy. Seafood fans can also chase the Caliente Tuna—blackened, strewn with cilantro-lime quinoa and pineapple salsa—for a dish that feels both beachy and bold.

Chips With Trio Of Salsas
Chips With Trio Of Salsas

Taco people have range here. The Jerk Shrimp Tacos pack warmth and citrus; the Blackened Tuna Tacos lean bright and briny; and the Gato’s Taco (a duet of pork belly and roast pork) scratches the smoky-savory itch with a swipe of Dijon aioli. On the richer side, don’t sleep on the BLT Arepas: crisp corn cakes, bacon-jalapeño jam, avocado, and microgreens with a little balsamic gloss—bar snack turned small miracle.

Vegetarians and the veg-curious eat beautifully, too. The Vegetarian’s Dream Tacos layer sweet-potato guac with pickled cabbage and balsamic, and the Vegeta Comida piles coconut rice, black beans, maduros, salsa fresca, and avocado into a hearty, build-your-own tableau. Even the soups get attention: the Black Bean sips like a coconut-chipotle bisque, and Sancocho brings chicken, corn, and plantain comfort in a cilantro broth.

The Vibe & Drinks

Savorez feels social. Plates move fast, servers actually talk about food, and the room’s cadence encourages ordering “one more” for the middle of the table. Margaritas are proper and unfussy, and the broader drink list tilts toward bright, food-friendly sippers that can stand up to heat, acid, and smoke. It’s the rare spot that does date night, friend catch-ups, and out-of-town visitors equally well—the kind of place locals recommend first because it nails the balance between flair and familiarity.

How to Make the Most of It

Go hungry and plan to share. Build a table that swings between textures—crisp tostadas and arepas against silky guacamoles and creamy polenta; seafood’s clean lines against the smoky depth of pork and chorizo. If you’ve got a group of four, two appetizers, three or four mains, and a dessert or two will create the right progression. Speaking of sweets, the Guava & Cream Cheese Empanadas with strawberry gastrique are a bright, flaky finish; Chocolate Chile Flan rewards anyone who likes their dessert with a wink.

Another pro tip: because the room is compact, timing matters. Early evening tends to be mellow; later gets lively. The space’s scale is part of its charm—you’re close to the action and the plates—but it also means the best nights are the ones where you lean into the buzz instead of trying to hush it.

Bottom Line

Wilmington’s dining scene keeps getting more interesting, and Savorez is a big reason why. It’s playful without being precious, rooted in local appetite but unafraid to color outside the lines. Whether you’re chasing a best-of-the-beach seafood plate or a table full of shareables, this is where big flavors, bright ideas, and coastal comfort meet—and where the meal lingers in memory long after the last squeeze of lime.

Savorez Style Empanadas
Savorez Style Empanadas