Savorez serves Latin-inspired plates with Southern accents from a compact brick building near Thalian Hall, opened by Wilmington-native chef Sam Cahoon. The kitchen turns out empanadas, BLT arepas, quinoa-crusted flounder tacos, arroz con pollo, and a sweet potato and goat cheese guacamole, paired with fresh-squeezed margaritas. Sunday brunch adds chorizo gravy biscuits and Cuban bread French toast.
