RECENT PRESS

Welcome to our press page, your lively spot for the latest news and updates from
The Pulpo Group and our restaurants: Sava's, Aventura, and The Dixboro Project!

We’re excited to share what we’ve been up to through our press releases and news articles.
Whether you’re a journalist looking for information or a local community member wanting to learn more, we’re here to help. Stay connected as we share our story and celebrate our milestones together!

"I first met Chef Garrett Lipar in 2013 at Torino, the critically acclaimed nine-table restaurant in Ferndale.

His Scandinavian-influenced food, the ingredients for which were sometimes grown or foraged by him, was locally focused, edgy, creative, and sophisticated. He earned praise in publications like Hour Detroit, the Detroit Free Press, and Eater. He was also a two-time semifinalist for a James Beard Award. I saw him again in 2021 at Albena. At both restaurants, he was the star of the show."

"A new face is now helping run The Dixboro Project near Ann Arbor.

Chef Garrett Lipar joined owner and long-time Ann Arbor restauranter Sava Farah at the beginning of April to help run The Dixboro Project, 5400 Plymouth Road, as executive chef and partner."

"As a broke college student, there is no better occasion than having your or your friends’ parents take you out to dinner. It gives you the chance to sample Ann Arbor’s food scene without burning a hole in your pocket.

Located on State Street, Sava’s is in the perfect spot between campus and downtown. The restaurant draws its aesthetic from University of Michigan pride. Sava’s founder and owner Sava Farah spoke with The Michigan Daily about the ideas behind the restaurant."

"Folks in Michigan looking to indulge in a legit serving of Spain’s quintessential dish paella need to look no further than chef Raúl Cob.

Cob, who helms the kitchen at Ann Arbor’s Spanish tapas destination Aventura, has been perfecting his rendition for the iconic meal for the past six years. Prior to coming to Ann Arbor in 2017, he gained acclaim through leading restaurants around the world, bringing his recipe with him throughout his travels."