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Chef Peter Hoffman maintains his reputation as one of the godfathers of the local-foods movement at this comfortable Soho stalwart, outfitted with a wood-burning fireplace (in use during colder months) and a congenial, semicircular bar. Hoffman makes daily pilgrimages to the Union Square Greenmarket to assemble Savoy’s farm-forward, aggressively seasonal menus, which can include flaky halibut, perched over a verdant fava bean puree, or duck, vibrantly pink within and sporting a slightly crunchy, salted crust. The seasonality extends to the cocktail program, too—sips like the spicy rum-and-rhubarb Rite of Spring give way to warming toddies in the fall and winter.