Saffire restaurant, home to the Blue Room event space, is going green. In an effort to create a menu with a minimal carbon footprint, owner Tom Morales is taking steps toward sustainability. Expect menu tweaks such as sustainable fish and organic and biodynamic wines. In the coming weeks, the restaurant will introduce recycled to-go containers.
Saffire hasn't kicked the bottled-water habit yet, a trend that is making its way through progressive dining circles across the country. (Locally, Tin Angel and Radius10 pour filtered tap water rather than bottled water, which has environmental costs associated with transportation and disposal of bottles.) "We will continue to offer bottled water, because many of our customers request it," explains manager Bobby Luttrell. "The key is that we are making green efforts. Every little bit helps, but we can't expect to change our community and their expectations overnight."
Saffire will kick off its green campaign on Sunday, Sept. 2, with a music event called "Saffire Sunday Circus" featuring Minton Sparks and Barry Scott. For reservations, call 599-4995 or visit the website.