Kegged wine means fewer trips to the dumpster for Savor

John Coleman is helping save the planet one glass of wine at a time.

The 47-year-old chef and co-owner of Savor serves all of his 6-ounce pours from tapped wine kegs. As a result, his gastropub on the northern edge of Klyde Warren Park will toss out 40,000 fewer empty wine bottles this year.

Subtract the need for corks and printed labels, and you’ve got red and white going green.

Coleman was the executive chef and director of food and beverage at the Ritz-Carlton in Dallas when he decided to go solo with a restaurant over a freeway. He got support from Dallas private equity businessman John Muse, who is co-owner of Savor.

It became an instant hit when it opened 13 months ago, thanks to its open-air, laid-back feel. Coleman wanted it to be a place for socializing. And there is nothing more social than sipping a glass of chardonnay or cabernet while watching the goings-on at the popular deck park.

“Our wine-by-the-glass program has been 100 percent keg wine right out of the gate,” Coleman says. “People thought I was off my rocker.”

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