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Sullivan’s new GM Frankie Savoy

Savoy is new Sullivan’s boss

The new guy running one of the city’s finest restaurants is a 23-year-old from Mamou.

Frankie Savoy, however, is no joke. The precocious new boss at Sullivan’s Steakhouse may be among the city’s youngest fine-dining general managers, but he’s already a skilled sommelier who’s worked beside one of the city’s more successful recent restaurateurs, Leo Verde.

Savoy has taken extensive wine training, including at the parent company’s bustling New York City restaurant. He takes over Sullivan’s from Verde, a Venezuelan-born veteran of the New Orleans restaurant business who turned Sullivan’s Baton Rouge restaurant into one of the parent company’s most successful locations.

“Leo’s are giant shoes to fill,” Savoy says. Ever dapper in his crisp suit, Verde cultivated Sullivan’s clientele with effusive hospitality and Latino panache. He boosted the restaurant’s profile and won multiple Best of 225 Awards along the way until corporate executives tapped him to run their flagship restaurant in Dallas, Del Frisco’s Double Eagle Steakhouse.

“I’m absolutely thrilled with the opportunity,” Savoy says of his new post. “I got into this business because I love hospitality. I love taking care of people.”

As a teen, Savoy took his first restaurant job—waiting tables at Nick’s on 2nd in Eunice, a family-owned restaurant known for home cooking and live Cajun music and dancing. Savoy has earned credits toward a political science degree at LSU, but the bulk of his training and education has been working side-by-side with Verde at Sullivan’s, whom he’s quick to credit for his rapid rise.

“I feel honored to have worked with him,” Savoy says. “I hope to keep learning and growing with the company.”—JEFF ROEDEL AND TOM GUARISCO

Local designers promote their LA

Brothers Chris and John Taylor have adored street fashion for years. They’ve left their native Baton Rouge to visit New York, Los Angeles and Las Vegas to learn about street wear popularity and satisfy their fashion needs. Early last year, they decided to begin their own line and focus on one of the most interesting places they know: Louisiana.

“Louisiana has a cool factor—the rest of the country just doesn’t know about it,” Chris says. He and his brother decided to alert the masses about Louisiana culture through a street fashion brand aptly named Huey & Earl. “We wanted to represent that we’re brothers,” Chris says, “as well as Louisiana. Politics are one of Louisiana’s most interesting parts, and the Longs were influential people.”

Huey & Earl’s current line—the Huey Collection—was launched last November and has five designs on T-shirts of various colors. One of the most popular choices is a T-shirt with the state motto “Union Justice Confidence” in a classic script down the front, which fits nicely alongside Huey & Earl’s trademark logo and that of the Standard Oil Co.

The next line—the Earl Collection—will be released mid-2009. Huey & Earl apparel can be found in Baton Rouge at Rukus and Urban Nine and online at hueyandearl.com.

Just what the doctor ordered

Latte e Miele (Italian for milk and honey) is set to open this month on Highland Road, offering fresh-made gelato crafted daily from local ingredients.

Owner Dr. Corrado Di Martino is excited about sharing this authentic Italian treat in his adopted city. “Gelato doesn’t contain as much air [as commercial ice cream], so there is more intense flavor,” he says.

A 3.5 oz serving will contain 140-170 calories if milk-based, 150 calories if soy- or yogurt-based and 100 calories if fruit-based. Di Martino has a medical background and is passionate about his alternative dessert. “Besides being 10 times tastier, gelato is very low in fat,” he says.

He has brought in his nephew from Italy, Simone Romano, to make the gelato. “My nephew has been making gelato for 25 years – since he was 10 years old!” Di Marino gushes.

17650 Highland Road, Suite A, 70810