“When Eddy Firmin was ready to start his own restaurant after spending years in the corporate world and as a restaurant co-owner, he created the kind of place he would want to go to… The menu at Savvor combines two types of food Firmin favors: the island flavors of the Caribbean and the comfort food of the American South. Customers craving Caribbean might choose the fried whole fish with escovitch salad, coconut curry stew or oxtail; those looking for southern soul will find it in dishes like chicken and waffles, gumbo, crawfish hushpuppies and mac and cheese.
Firmin’s family came to the U.S. from Haiti when he was 10, and he grew up in Dorchester. As the oldest of four siblings and as witness to his parents holding multiple jobs to support the family, he learned about hard work and taking responsibility, he says. Armed with a degree in economics [from UMass Amherst], he entered the world of banking and finance, working for State Street Bank and then Arthur Andersen consulting. All the while, the entrepreneurial bug kept him thinking about having his own business one day. His vision turned into Savvor, a welcoming ‘one-stop shop’ for many types of people, he says, describing it as a ‘restaurant-slash-lounge with great food, a great bar, a great drink list and a lounge with cool music.’
Savvor opened its doors in February 2014 downtown at 180 Lincoln Street, a short walk from South Station.”
Source: Bay State Banner