New Mexico Logo


Grab Delicious Grub or Cater Your Next Event with Savory Fare

By Marina I. Jokic

Headquartered in Albuquerque, New Mexico, Savory Fare is considered one of Albuquerque's premier caterers. Owners Anne Marie and Jeff Rubin are proud to say that their food is homemade, nutritious, and tasty with an emphasis on using as many seasonal ingredients as possible. Every evening, they feature a freshly prepared take-home dinner in addition to an assortment of soups and salads for those customers seeking takeout.

"Our dessert case always has a large selection of cakes, pies, and individual desserts," Marie said. "Our catering menu is very extensive, but we go to great lengths to customize menus for customers and not stick strictly to this menu." You may also custom-order desserts and specialty cakes.

Savory Fare can design and prepare the entire menu for your wedding, party or business event, and you can either pick it up from their location or have it delivered along with setup and full service. Jeff Rubin, head chef and owner at Savory Fare, graduated from the Culinary Institute of American in Hyde Park, New York in 1988. With a passion and talent for baking and pastries, Rubin knew he had a gift for the culinary arts. During the course of his career, he went on to win numerous awards and commendations.

"You might catch a glimpse of Jeff darting between our bakery and the café. He's probably deep in thought planning a fabulous menu for an upcoming catered event in Albuquerque, or perhaps designing one of his fantastic specialty cakes," Marie said.

Aside from their well-known desserts, Savory Fare is also popular for its soups.

"Our menu is family and casual dining with a strong emphasis on fresh ingredients and an eclectic selection of specials," Marie said. "We offer a large variety of freshly baked pastries, up to 35 selections per day. I suppose we are best known for our soups, our green chile chicken soup put both my sons through college."

Breakfast favorites include the breakfast torte, a puff pastry with eggs, cheese, sausage and green chile, the quiche Lorraine with ham and bacon, and the breakfast burrito. Quick eats include the dilled tuna sandwich and the chicken apricot salad sandwich with walnuts, scallions, and mayo on whole wheat. Specials like the crepe du jour rotate regularly and feature unique selections to delight the senses.

The cake and dessert menu is extensive to say the least. With over 65 options, chances are you will find whatever sweet delights you are craving. A variety of pound cakes, pies, and mini desserts delight and surprise the senses. From lemon meringue minis, fresh fruit tarts, and rum balls to Linzer tarts, lemon citron cake, and Bourbon praline torte, your palate will be delighted by whatever dessert you choose off the menu.

"We really try to be the best possible neighborhood restaurant, and most of my employees have been here at least two years, some as long as seven years, so they know many customers by name and we listen to their feedback carefully," Marie said. "I give my employees, especially in the bakery, a lot of freedom when it comes to variety of specials."

In this way, her staff members have ownership over their unique menu items and are satisfied about their jobs.

"Seriously though, 18 years is a long time to have a restaurant, but my wife and I still look forward to every day at work," Rubin said.

Share this:


Leave a comment:

* Login in order to leave a comment. Don't have an account? Join for Free

About The Author

Become an Expert Contributor

Have some knowledge to share, and want easy and effective exposure to our audience? Get your articles or guides featured on New Mexico Homes today! Learn more about being an expert contributor.

Learn More