Family-run kitchen puts a lighter spin on Latin favorites

Since opening in December 2025, Savo has made a strong impression on customers. Diners are drawn to the thoughtfully prepared menu and the welcoming energy of the space, and early buzz suggests it is becoming a neighborhood favorite.

With a perfect 5.0 rating on Google Reviews, Savo has received praise from locals and visitors alike. Chico Kirkpatrick states, “Everything was fresh and perfectly seasoned,” while Sheila Soto adds, “The atmosphere and the food are delicious.”

Located at 406 36th Street, Savo offers a dining experience that feels both modern and comfortable, with a setting designed for people to gather and linger.

A lighter approach to cooking is central to the restaurant’s philosophy. Savo aims to show that thoughtfully prepared food can still carry the depth and identity of Latin cuisine.

That balance is most evident in the kitchen, where Chef Hugo Zumba, 54, guides every dish with an approach that honors tradition while embracing a more mindful style of cooking. His hands-on presence in the kitchen and commitment to quality define the restaurant’s culinary spirit.

“Some customers really enjoy the dishes I make, especially Pan Con Carne,” says Chef Zumba. “It’s slow-cooked with marinated beef and spices that I learned to prepare growing up. It’s meant to be comforting and filling.”

Behind the scenes, the restaurant runs on family. Zumba’s daughters, Valerie and Angelica, and family friend Vicky Feliciano help manage day-to-day operations.

“Savo means community building to me,” says Angelica, Savo’s social media manager, 34. “It also represents hard work. We’ve all been putting in as much effort as possible.”

Her sister, Valerie, the store manager, 26, echoed the sentiment: “It’s like a second home to me. It’s never a hostile environment, and there’s always laughter and joy.”

“Savo is life itself,” says Vicky Feliciano, 30, who handles marketing and community outreach. “It’s a coming together of everyone’s experiences that has shaped our successes today.”

Customers say they notice that care in the food. “The way Chef Zumba works in the kitchen, he’s remarkable,” says Julio Estevez, 27. “It’s awesome seeing rich authentic Latin cuisine with a health conscious spin.”

“I used to think healthy food meant bland,” says Cara Gomez, 24. “But here, every bite is bursting with flavor. The crisp greens, the sweet mango, the tangy citrus dressing, it completely changed my perspective.”

Before leaving, I tried one of Savo’s specialties: the Mango Mesculin, recommended by Valerie as her personal favorite. Made with mixed garden greens, mango, and citrus dressing, the dish was refreshing and well balanced.

With thoughtful dishes and steady early praise, Savo is adding a new option for diners in Sunset Park.