Bon Savor Husband & Wife Team Re-launch Concept And Introduce New Award Winning Chef

A COZY FRENCH BISTRO GETS A SOUTH AMERICAN TWIST IN JAMAICA PLAIN

First time Restaurateurs Oleg Konovalov and Ibonne Zabala have re-configured and re-launched the Jamaica Plain neighborhood favorite, Bon Savor. Taking influence from the restaurant's new Chef Alba Aranda as well as her own Colombian background, Ibonne and her husband Oleg have decided to fuse the two distinct cuisines of South America and France creating a truly unique culinary experience.


THE TEAM
After meeting while studying in Boston, food enthusiasts Oleg Konovalov and Ibonne Zabala, from Russia and Colombia respectively, decided to channel their passion into a restaurant. The duo opened Bon Savor an intimate French bistro on Jamaica Plain's popular Centre Street in October 2005, with the objective of always wanting the restaurant to grow and incorporate other cuisines. This desire for the restaurant to evolve combined with a true passion for fresh, healthy and innovative cuisine influenced Oleg and Ibonne to re-launch their restaurant and introduce their new South American- French menu.

Chef Alba Aranda recently came to Bon Savor after a seven year tenure at the American Embassy in Colombia. Chef Alba has also been honored as one of the top five female chefs in Colombia. Having been strongly influenced by French techniques, Chef Alba naturally blends her native South American cuisine with French specialties.

THE MENU
The menu is an exhibition of South American and French gourmet cuisine. With an emphasis on fresh and healthy ingredients the menu also offers a wide variety of vegetarian and vegan alternatives.

Bon Savor's menu is innovative, yet approachable featuring appetizer favorites such as: Colombian Style Shrimp Ceviche, Provencal Tart with caramelized onions, tapenade, dried fruit cream cheese and tomato confit, as well as the Warm Goat Cheese Salad with creamy warm polenta and vanilla balsamic reduction. Entree specialties include: Steak Argentina with authentic Argentinean parsley and garlic chimichuri, Port Chicken with a savory grape and port wine sauce, Peruvian Seafood Pasta made with homemade red chili and cilantro linguini, calamari, shrimp, mussels and sole, and the Veggie Explosion Crepe topped with parmesan sauce.

The dessert menu, which is all made in house, is highlighted by the incredible light Colombian Passion, a dish of homemade passion fruit creme served with delicate wafers, dulce de leche and yogurt mousse, and the Banana & Chocolate Cake, a warm homemade banana cake stuffed with chocolate ganache, lemon tuile, topped with a touch of vanilla ice cream.

Bon Savor also boasts a hand- selected wine menu featuring Chilean, Argentinian, Spanish, French and Organic wine selections that compliments the restaurant's unique cuisine and are available as a tasting, glass or by the bottle.

Additionally the wildly popular weekend (and holiday) brunch menu features dishes such as: the Bon Savor Benedict a homemade crepe stuffed with ham and melted Swiss cheese; Richie Omelet stuffed with fresh avocado, crispy bacon and melted Swiss cheese; and the Calentado a combination of red beans, lentils and rice, chopped chorizo and crispy yellow plantains topped with two eggs. Delicious sweet crepes such as the Dulce de Leche, Banana & Nutella and Strawberry Temptation entice patrons who can also opt for the French Breakfast Combo: a glass of house wine or champagne, a small French press coffee, homemade croissant and choice of Eggs Benedict or creating their own omelet.

THE LOOK
Natural tones and exposed brick are highlighted by accent lighting, giving the dining room a warm and inviting atmosphere. Rich, deep woods and clean lines accentuate the intimate space and in keeping true to Bon Savor's commitment to the community, the space features pieces from a different local artist each month.

Bon Savor is now open for dinner seven n