A crab cake is served with a puree of corn. (Gary Friedman / Los Angeles Times)
Owner and chef Paul Shoemaker, shown here with an assistant in the kitchen of Savoy, worked with Michael Cimarusti at Water Grill and at Providence, and it shows in his seafoood dishes. (Gary Friedman / Los Angeles Times)
The king salmon is cooked with a little crispness on the outside and a shivery texture inside. (Gary Friedman / Los Angeles Times)
Pan-roasted Jidori chicken comes with haricots verts. (Gary Friedman / Los Angeles Times)
The crowd at Savory runs the gamut of Malibu: people in the industry, doctors, trust-fund kids, surfer types, fashionistas and families. (Gary Friedman / Los Angeles Times)
Steamed black mussels can be a starter to share or a main course. (Gary Friedman / Los Angeles Times)
Chocolate bread pudding is one of just three desserts on the Savory menu. (Gary Friedman / Los Angeles Times)
Savory’s creme fraiche cheesecake with local strawberries. (Gary Friedman / Los Angeles Times)
