Scotch and Sausage to Open July 24

by Steven Doyle

Scotch & Sausage which is billed as “a sausage grill and modern style beer garden” will open Thursday, July 24th at 2208 Oak Lawn Avenue in Dallas.

The menu offers over 20 varieties of local and house-made sausage sandwiches (including several vegan, pork free and gluten free options), triple cooked Belgian fries with house-made dipping sauces and two varieties of scotch eggs (vegetarian and classic). Featuring beef, chicken, venison, quail, antelope and more, all sausages are priced $8 and below. They are all-natural, small batch production with no by products.

At the bar, there is a heavy focus of Belgian and German beer on draft with local beers on rotation as well. A further extensive selection of bottled beer will also be available. Over 100 varieties of whiskey and scotch are available, all offered one of five ways: neat, on the rocks, old-fashioned, sour or Manhattan. Furthermore, a unique program called ‘The People’s Poison’ will offer a selection of $5 whiskeys.  

Creator Dylan Elchami, whose family has been in the construction business for decades, oversaw design and construction himself and brought to life his vision for an edgy take on the traditional German beer garden, where guests could experience high quality sausage variations and a unique beer and liquor program in an approachable and inviting atmosphere. He sees the concept, which is open seven days a week from lunch to late-night, as attractive to all age demographics – young, old, businessmen and otherwise.

Elchami’s partner, Rami Rassas, comes from a long line of restaurant operators and has been an active Dallasite for over ten years. He was the Head Chef for his family’s neighborhood Italian restaurant, Leonardos’s (Frisco) and that same passion for cooking, led to him being a successful competitor on the FOX Network’s MasterChef. Rassas also famously customized the championship belts for the Dallas Mavericks and today he now operates one of the most successful car dealerships in the country. He is extremely excited by the prospect of being a part of another hospitality business.

Other partners include Cogent Creative, who will also operate the restaurant and Alexander Marko.

Chef Trevor Ball is heading the kitchen at Scotch & Sausage. A graduate of Johnson & Wales University, Ball began his food career as a young boy working behind the deli counter at his grandfather’s European market/restaurant and Dallas institution – Kuby’s Sausage House. He quickly followed in his family’s footsteps by becoming the 19th generation of chefs and sausage makers in his family. From Colorado to California and back to Texas, Ball became engrossed in the practice of working directly with farmers and local purveyors.

Ball explains, “ I surrounded myself by chefs and farmers who guided me to create a deeper relationship with the earth and kitchen, pushing boundaries and stretching my creativity by utilizing and playing with seasonal ingredients. My perspective on food was forever changed.” He continues, “ I am beyond excited to be a part of the Scotch & Sausage team. A modern style beer garden serving local and house made sausages. A cool social atmosphere that’s open ‘till the wee hours of the night; how could I resist? I feel fortunate to be a part of the Dallas food scene once more.”