An elite Dallas dining team is preparing its next DFW act, one certain to delight local foodies hungry for a new experience. Casey and Amy La Rue are introducing an imaginative and fresh take on omakase called Sauvage to the region and diners won’t have to wait too much longer to sample its fare, reports Culture Map Dallas.
The concept will be bringing an air of elegance to its 1914 Commerce Street, #100 home. Sauvage will be taking over the space in the Statler hotel which was occupied by Sfereco until 2023.
Setting out to prove that wonderful things can come in small packages, the restaurant will be serving up its wood-fire focused cuisine to 10 people per seating, at two seatings a night. The La Rues, whose Carte Blanche holds the distinction of being Dallas’s first stand-alone eatery to earn Forbes Five-Star status two years in a row, have been nurturing the idea behind Sauvage for quite awhile.
Casey La Rue explains: “This is what our original vision was for Carte Blanche. We started by doing pop-ups out of air bnbs, with a table set up in the backyard, with the eventual goal of opening a restaurant with 10 seats at a big communal table. Our location on Greenville Avenue evolved into something larger, with a bakery and multiple menus — but this will return to the original idea, with one singular menu.”
While the cost of an evening at Sauvage might give some potential customers pause-with prices starting at $245 per person, the restaurant may fall into the “special occasion” category for many-visitors will certainly find the meal worth the investment. Guests will be able to enjoy multiple courses of gourmet treats including A5 Wagyu beef and truffles and caviar.
La Rue tells What Now Dallas that an opening date is not presently available, but that Sauvage is probably around 90 days from its debut.
La Rue offers this sneak-peak of what lies in store for DFW diners once Sauvage opens this summer: “The menu will be centered on a wood-fire tasting menu, with 16 to 18 courses cooked on a wood fire and served right to you. We’ll have the same focus on wild game that we had with Carte Blanche — antelope, elk, venison — plus seafood, vegetable courses, and dessert.”
