Rooted in the land.
Driven by craft.

SavorHaven started the way most good things do — with a conversation over a meal. Chef Marcus Rivera had spent fifteen years in fine dining kitchens from San Francisco to New York, but it was a weekend at a friend's farm outside Portland that changed everything.

"I watched him pull carrots out of the ground and hand them to me still warm from the sun," Marcus recalls. "I'd been cooking with produce that traveled 1,500 miles. These carrots had traveled fifteen feet. The difference was everything."

He opened SavorHaven in 2019 with a simple promise: every ingredient would come from within 50 miles of the restaurant. No exceptions, no shortcuts. The menu would change with the seasons because that's what honest cooking demands.