A limited clothing drop from Savva restaurant spotlights a festive table through the lens of Yulia Trifonova, the brand chef and food photographer behind many of the restaurant’s iconic visuals. The season’s release centers on a single long-sleeve piece that captures the spirit of a New Year’s feast, a concept unveiled to socialmedia outlets across Canada and the United States via Savva’s press channels.
The collection piece evokes an intimate family setting: a table laid with heirloom dishes and cherished serveware, reminiscent of grandmother’s buffet. It includes crystal bowls gleaming with salads, a few testament pieces like wine glasses labeled with nostalgic “Soviet champagne,” and a miniature Christmas tree adorned with vintage ornaments. The narrative highlights favorite holiday staples from childhood — rustic sandwiches with Riga sprats, red caviar, jellied meat, Olivier salad, the iconic Herring under a Fur Coat, and pike perch jelly — all imagined as wearable art rather than mere decor.
Trifonova described the impulse behind the design as a wish to slow down time around the table. New Year gatherings are moments when close friends and family come together, eager to savor the feast and the company. The designer pictured arriving with a collection that doubles as a playful exhibit: salads and sandwiches woven into the fabric, and even a lettuce stain imagined as a natural mark of style on a long-sleeved garment. The concept blends humor with warmth, aiming to spark memory and conversation as the meal unfolds.
The creators emphasize that the long-sleeve series is produced in limited runs and available for purchase through Savva’s dining rooms and the brand’s social channels. This restricted release invites enthusiasts to own a piece that doubles as wearable nostalgia and a conversation starter about holiday traditions, cooking, and the way food shapes shared moments in Canada and the United States.
Artem Sipugin, formerly the head chef, reflected on the broader holiday conversation around Olivier and other festive dishes, linking culinary memory with contemporary style. His remarks connect the dots between seasonal recipes and the evolving presentation of old favorites in modern cuisine, inviting readers to rethink classic dishes while appreciating the playful artistry of the collection.