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Served in a quiet, intimate atmosphere, chef Galip Ozbek"s dishes burst with flavors--pomegranate, cumin and sage--that point to his native Turkey. We couldn"t help but wonder if the chef gets paid by the ingredient: The salad of warm baby spinach is tossed with caramelized pear, grilled zucchini, roasted shiitake mushrooms and peppery deep-fried goat cheese, then accented with a pomegranate dressing. Somehow it all adds up to one tasty result. Pork loin is similarly complex; stuffed with pine nuts, apple and sage, it sits atop creamy sweet-potato puree and bright, fresh peas. Minimalism is not a consideration at Savann--but why should it be?

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