Savute’s Italian Ristorante
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Our 74th Year Savute’s Italian Ristorante Wichita’s Oldest Italian Restaurant Established in 1944 e Origin of Savute’s Rose and Tom Simone started serving Wichita it’s first home cooked Italian meals in 1944. “Rosie’s” was just north of the current location at 3411 N. Broadway. e small bungalow only seated 20 customers, but a strong loyalty developed between Rosie and her guests, and she prospered. In 1950 Rosie’s brother and wife, John and Mary Savute Sr. bought the restaurant business. In 1952, the restaurant’s business was moved to the present location at 3303 N Broadway. Seating was expanded to the area covered by the front dining room, and a larger kitchen enabled many more customers to sample the authentic Italian sauces and meals. e name “Rosie’s” was changed to “Savute’s” in 1960. Since then other renovations have occurred, making the total seating capacity to 245. Opening in 1980 was the addition of the “Stickn Rudder Club”. e states most unique club featuring aircraft memorabilia and airline chairs for seating. In 2002, a patio was added with seating for 40. anks to the leadership of John Savute Sr., Mary Savute, John Savute Jr. and Mattie Jo Savute, the restaurant is happy to be serving third and fourth generations of the same families who have eaten on North Broadway for over 70 years. As such “Savute’s” is proud to be called the oldest Italian restaurant operating in Wichita. 3303 N. Broadway Wichita, Kansas 67219 (316) 838-0455 Savutes.com Open Wednesday - Sunday 4:30 PM to 10:30 PM THE PILOT AS SEEN BY Oh, I have slipped the surly bonds of earth And danced the skies on laughter-silvered wings; Sunward I’ve climbed, and joined the tum- bling mirth Of sun-split clouds—and done a hundred things You have not dreamed of—wheeled and soared and swung High in the sunlit silence. Hov’ring there, I’ve chased the shouting wind along, and flung My eager craft through footless halls of air. Up, up the long, delirious, burning blue I’ve topped the windswept heights with easy grace Where never lark, or even eagle flew. And, while with silent, lifting mind I’ve trod The high untrespassed sanctity of space, Put out my hand, and touched the face of God. HIGH FLIGHT By John Gillespie Magee, Jr.
Transcript of Savute’s Italian Ristorante
Our 74th Year
Savute’s Italian RistoranteWichita’s Oldest Italian Restaurant
Established in 1944
The Origin of Savute’s
Rose and Tom Simone started serving Wichita it’s first home cooked Italian meals in1944. “Rosie’s” was just north of the current location at 3411 N. Broadway. The smallbungalow only seated 20 customers, but a strong loyalty developed between Rosie andher guests, and she prospered. In 1950 Rosie’s brother and wife, John and Mary SavuteSr. bought the restaurant business.
In 1952, the restaurant’s business was moved to the present location at 3303 NBroadway. Seating was expanded to the area covered by the front dining room, and alarger kitchen enabled many more customers to sample the authentic Italian sauces andmeals. The name “Rosie’s” was changed to “Savute’s” in 1960. Since then other renovationshave occurred, making the total seating capacity to 245. Opening in 1980 was the additionof the “Stickn Rudder Club”. The states most unique club featuring aircraft memorabiliaand airline chairs for seating. In 2002, a patio was added with seating for 40. Thanks tothe leadership of John Savute Sr., Mary Savute, John Savute Jr. and Mattie Jo Savute, therestaurant is happy to be serving third and fourth generations of the same families whohave eaten on North Broadway for over 70 years. As such “Savute’s” is proud to be calledthe oldest Italian restaurant operating in Wichita.
3303 N. BroadwayWichita, Kansas 67219
(316) 838-0455Savutes.com
Open Wednesday - Sunday4:30 PM to 10:30 PM
THE PILOTAS SEEN BY
Oh, I have slipped the surly bonds of earth And danced the skies on laughter-silvered wings;Sunward I’ve climbed, and joined the tum- bling mirth Of sun-split clouds—and done a hundred things You have not dreamed of—wheeled and soared and swung High in the sunlit silence. Hov’ring there, I’ve chased the shouting wind along, and flung My eager craft through footless halls of air. Up, up the long, delirious, burning blue I’ve topped the windswept heights with easy grace Where never lark, or even eagle flew. And, while with silent, lifting mind I’ve trod The high untrespassed sanctity of space, Put out my hand, and touched the face of God.
HIGH FLIGHTBy John Gillespie Magee, Jr.
Appetizers
SAVUTE’S SUPREME PIATTO, Combination Plate of Italian Foods ..........................................FETTUCCINE ALFREDO with GRILLED CHICKEN ........................................................... PETE’S DELIGHT Platter of Spaghetti with Mushrooms and Melted Provolone Cheese and One Meat Ball .....................................................................................................BAKED LASAGNE with BEEF .........................................................................................CHICKEN MARSALA with side of Fettuccine.....................................................................CHICKEN SCALLOPINI .................................................................................................BEEF SCALLOPINI, A La Provolone ................................................................................MANICOTTI ................................................................................................................ SPAGHETTI AND ITALIAN SAUSAGE .............................................................................SPAGHETTI AND MEAT BALLS, Sauce and Meat Balls Prepared in Our Kitchen ............................SPAGHETTI AND MUSHROOMS, a Topping of Mushrooms in Spaghetti Sauce .............................SPAGHETTI with BUTTER SAUCE, MUSHROOMS, Spaghetti with Mushrooms in Butter Oil and Spices .............................................................................................................SPAGHETTI AND RAVIOLI, Spaghetti with Ravioli in Sauce ......................................................SPAGHETTI AND FRIED LIVERS IN SAUCE .....................................................................FRIED RAVIOLI or BOILED RAVIOLI, Our Recipe - Ravioli Stuffed with Meat and Spices .................
Cocktails and Beer are Available in Dining Area
COFFEE, TEA, POP, MILK ....... 1.99
POPPERS ..........................................FRIED PROVOLONE CHEESE .............TOASTED RAVIOLI ...........................HOT BREAD ITALIAN STYLE,(Each Serving Five Pieces), Toasted Golden Brown with Garlic and Cheese .............................SIDE DISH OF ANCHOVIES ...............ONION RINGS ..................................SPINACH ARTICHOKE RANGOON ....GARLIC BREAD, With Provolone Cheese .......
TIRAMISU ......................................SPUMONI, ICECREAMWITH RUM SAUCE ............................VANILLA ICE CREAM ......................HOT APPLE PIE ..............................CHEESECAKE .................................CHOCOLATE TURTLE ....................
All Dinners Served with Bread and SaladPIZZA, Toppings: 1.59 Each (Anchovies, Hamburger, Mushrooms, Onions, Kraut,Peppers, Pepperoni, Sausage) ........................................................................................
5.29
3.691.893.293.995.19
Desserts
Beverages
Real Italian Dinners
14.4911.49
11.9910.9912.9911.4911.4910.99
9.899.899.89
9.899.899.899.89
ITALIAN COMBINATION SALAD ......ITALIAN CHEF SALAD.....................
Salads1.897.09
8.1 9-11.89
JOMBOLI STEAK SANDWICH ........STEAK SANDWICH .......................HAMBURGER ...............................CHEESEBURGER ...........................
Sandwiches9.995.995.395.79
5.996.495.99
3.093.994.295.996.29
JOHN SAVUTE JR. CUT, 18 oz SIRLOIN ............................................................................... 21.99STEAK AND CATFISH FILLET .............................................................................................. 16.99PORK, 10 oz., PORK LOIN .................................................................................................. 10.29SHORT CUT OF T-BONE, 12 oz., First Cut of the Loin .............................................................. 12.49T-BONE, 14 oz and 16 oz., Center Cuts of the Loin Extending to the Porterhouse ....................13.49-15.49PORTERHOUSE STEAK, 18 oz., .......................................................................................... 19.99SIRLOIN, 8 oz. and 11 oz., ........................................................................................11.99-13.99FILET MIGNON, 7 oz. AND 10 oz., ...........................................................................14.49-16.49FRESH GROUND SIRLOIN, 10 oz. ......................................................................................... 9.99KANSAS RIB EYE, 10 oz. .................................................................................................... 17.79
All Steaks Served with Bread, Salad and Potato or Side SpaghettiMushrooms Served on Steaks 1.29 Additional
Steak Italian Style .79 AdditionalSharing a Meal Plate Charge - 1.50Sour Cream .25 Grilled Onions .79
15 .999.99
10.9910.9916.59
BAKED LEMON PEPPER ORANGE ROUGHY ........ CATFISH FILLET ...................................................FRIED OYSTERS ..................................................FRIED SHRIMP ....................................................SEAFOOD PLATTER ............................................
Delicious Tender Steaks
From the Sea & Lake
Consuming raw or undercooked foods may increase risk of food borne illness.
Served with Vienna Bread, Salad and Potatoes or Spaghetti
11.9912.499.79
10.298.999.99
Fried ChickenFRIED CHICKEN ...................................................WHITE MEAT .......................................................HALF ORDER CHICKEN .........................................HALF ORDER WHITE MEAT ..................................LIVERS or GIZZARDS ...........................................CHICKEN NUGGETS .............................................
Served with Vienna Bread, Salad and Potatoes or Spaghetti
