SOUTHEASTERN N.C. — Tapped by Yelp last year as the best brunch spot in the state, Savorez is expanding its reach by offering breakfast items at downtown’s popular coffee spot, Bespoke Coffee and Dry Goods.
Chris Batten launched Bespoke at 202 Princess St. in 2015 but had its grand opening in February 2017. A month later, Savorez owner Sam Cahoon introduced Latin American flavors at 402 Chestnut St.
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The business’ collaboration came about last year after a mutual friend introduced Cahoon and Batten.
“I actually met his wife years ago when I was at Ceviche’s,” Cahoon said. “She ran a shoe store and so our circle of friends overlap.”
The building Bespoke is located in is made up of multiple units, including what was formerly Port City Cheese Steak Company, which moved to Front Street in 2020. Batten took over the space, outfitted with a kitchen; it’s connected to the coffee shop by an open walkway for easy access.
“What we’re gonna go in to do is basically a really casual, but still quality grab-and-go concept,” Cahoon said. “Convenience is the concept here.”
Diners will have the opportunity to order coffee or cappuccino and nosh all in one place and eat on premises either in the narrow restaurant, which has bar seating for up to 12 people, or in the coffee shop with more than a dozen additional seats.
The menu will consist of a handful of items, including breakfast empanadas — scrambled eggs, cheddar-Jack cheese, bacon, rolled and deep fried. A vegan option also is offered with roasted sweet potatoes and black beans.
Avocado toasts make an appearance, one with cilantro chimichurri on multigrain bread, topped with goat cheese guacamole, candied bacon, charred tomatoes, and Balsamic reduction. A dairy-and-meat-free option will be served with guacamole, salsa, radish, and micro greens.
There also will be a breakfast burrito, as well as sweet treats available such as churros tossed in cinnamon-sugar and served with brown-sugar syrup.
“We’re going to have everything made from scratch but pre-made, to be held in a hot display case,” Cahoon said.
He has hired a small staff to run the operation from 7 a.m. to 11 a.m. Monday through Saturday. Plans include eventually opening Sundays, but Cahoon has a bustling brunch service four blocks away at Savorez, so he wants to get the satellite restaurant up and running while maintaining the busy flagship eatery to ensure he is not spread too thin.
Right now, four people have been hired at Savorez at Bespoke, and he is assessing general manager candidates.
“My first goal is just to get open, obviously, and get the little menu we’re doing going,” he said. “But we do plan to eventually expand the hours of? the grab-and-go. I would eventually like to offer sauces and ceviches and guacamole to go, but that will require the health department signing off. So we are taking baby steps.”
The menu, for the most part, will remain static. Though, Cahoon said the clientele could dictate changes.
“I plan on seeing what works and what doesn’t,” he said. “I definitely have a ton of ideas.”
The second eatery could eventually open for lunch but will serve breakfast all day. Cahoon doesn’t have plans to add dinner there.
He hopes to have Savorez at Bespoke open by the end of the month.
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