{"id":80412,"date":"2025-12-08T15:26:06","date_gmt":"2025-12-08T15:26:06","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-tx\/80412\/"},"modified":"2025-12-08T15:26:06","modified_gmt":"2025-12-08T15:26:06","slug":"famous-lobster-sandwich-shop-rolls-into-dallas-victory-park","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-tx\/80412\/","title":{"rendered":"Famous lobster sandwich shop rolls into Dallas’ Victory Park"},"content":{"rendered":"

A downtown Dallas restaurant famous for its multi-course tasting experience is letting its hair down: Sauvage<\/a>, the high-end mom-and-pop restaurant near the Statler Dallas hotel, has a new dining option that gives a smaller, more casual taste.<\/p>\n

The restaurant opened<\/a> in September with a set menu featuring 16 to 18 courses \u2014 wild game, seafood, vegetables, and dessert \u2014 all cooked via grill and smoker. <\/p>\n

While 16 courses might sound like a lot, the courses are mostly small bites. However, owners Casey and Amy LaRue received feedback from diners wanting a smaller option.<\/p>\n

“We were getting a ton of messages from guests who want to stop by just to try one dish, a bite, or a specific pairing without committing to the full tasting \u2014 so we built something for exactly that,” Casey says.<\/p>\n

They’ve introduced a new three-course “Cocktails & Bites hour” featuring three dishes, each paired with its own cocktail, served from 5\u20136 pm on weekdays.<\/p>\n

Last week\u2019s menu consisted of:<\/p>\n

dry-aged red snapper crudo with La Chinola Way, a cocktail featuring passionfruit, mezcal, lime, and gingerfoie gras & truffle on house-baked croissant with Pendennis Club, a gin sour with apricot liqueur bittersjerk-spiced shrimp with Clarified Paper Plane, a bourbon cocktail with Aperol, Amaro Nonino, and lemon juice<\/p>\n

The new offering continues their pattern of pairing courses with cocktails rather than wine \u2014 an approach they’ve embraced since opening. “Limiting pairings to wine can get boring \u2014 it so often ends up being one expensive red after another,” Casey says.<\/p>\n

You can make a reservation on Tock<\/a>, or just walk in and grab a seat.<\/p>\n

Caviar
They’ve also added a new version of their classic menu: no caviar.<\/p>\n

“Some love having caviar integrated into the menu, but others prefer to skip it, whether for taste or dietary reasons, but still want the full value of the experience,” Casey says. “With such a small counter, this put us in a strange position: do we give everyone caviar whether they want it or not, or do we remove it entirely and lose a core part of our menu?”<\/p>\n

Thus, a new menu without caviar, priced at $195, with an optional caviar course available for those who want it for $245.<\/p>\n