{"id":433577,"date":"2025-12-08T16:04:11","date_gmt":"2025-12-08T16:04:11","guid":{"rendered":"https:\/\/www.europesays.com\/us\/433577\/"},"modified":"2025-12-08T16:04:11","modified_gmt":"2025-12-08T16:04:11","slug":"famous-lobster-sandwich-shop-rolls-into-dallas-victory-park","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/433577\/","title":{"rendered":"Famous lobster sandwich shop rolls into Dallas&#8217; Victory Park"},"content":{"rendered":"<p>A downtown Dallas restaurant famous for its multi-course tasting experience is letting its hair down: <a href=\"https:\/\/www.instagram.com\/sauvagedining\/\" target=\"_blank\" rel=\"noopener\">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<p>The restaurant <a href=\"https:\/\/dallas.culturemap.com\/news\/restaurants-bars\/sauvage-statler-decor\/\" target=\"_blank\" rel=\"noopener\">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<p>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<p>&#8220;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,&#8221; Casey says.<\/p>\n<p>They&#8217;ve introduced a new three-course &#8220;Cocktails &amp; Bites hour&#8221; featuring three dishes, each paired with its own cocktail, served from 5\u20136 pm on weekdays.<\/p>\n<p>Last week\u2019s menu consisted of:<\/p>\n<ul class=\"ee-ul\">\n<li>dry-aged red snapper crudo with La Chinola Way, a cocktail featuring passionfruit, mezcal, lime, and ginger<\/li>\n<li>foie gras &amp; truffle on house-baked croissant with Pendennis Club, a gin sour with apricot liqueur bitters<\/li>\n<li>jerk-spiced shrimp with Clarified Paper Plane, a bourbon cocktail with Aperol, Amaro Nonino, and lemon juice<\/li>\n<\/ul>\n<p>The new offering continues their pattern of pairing courses with cocktails rather than wine \u2014 an approach they&#8217;ve embraced since opening. &#8220;Limiting pairings to wine can get boring \u2014 it so often ends up being one expensive red after another,&#8221; Casey says.<\/p>\n<p>You can make a reservation on <a href=\"https:\/\/www.exploretock.com\/sauvage-dallas\" target=\"_blank\" rel=\"noopener\">Tock<\/a>, or just walk in and grab a seat.<\/p>\n<p><strong>Caviar<\/strong><br \/>They&#8217;ve also added a new version of their classic menu: no caviar.<\/p>\n<p>&#8220;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,&#8221; Casey says. &#8220;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?&#8221;<\/p>\n<p>Thus, a new menu without caviar, priced at $195, with an optional caviar course available for those who want it for $245.<\/p>\n<p><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script><\/p>\n","protected":false},"excerpt":{"rendered":"A downtown Dallas restaurant famous for its multi-course tasting experience is letting its hair down: Sauvage, the high-end&hellip;\n","protected":false},"author":3,"featured_media":433578,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5135],"tags":[5229,1596,7236,10084,358,1061,3187,67,586,132,5230,68,2969],"class_list":{"0":"post-433577","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dallas","8":"tag-america","9":"tag-dallas","10":"tag-downtown","11":"tag-openings","12":"tag-texas","13":"tag-trends","14":"tag-tx","15":"tag-united-states","16":"tag-united-states-of-america","17":"tag-unitedstates","18":"tag-unitedstatesofamerica","19":"tag-us","20":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115684800236628659","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/433577","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=433577"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/433577\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/433578"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=433577"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=433577"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=433577"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}