When it opened in 1956, The Statler set the gold standard for luxury and hospitality in the South. Now, nearly 70 years later, the historic Dallas hotel is preparing to welcome a bold new dining experience that matches its iconic legacy.
Chef Casey LaRue, formerly of the acclaimed Carte Blanche on Lower Greenville, will debut Sauvage, a 10-seat, wood-fired omakase restaurant opening in a street-level suite off Commerce Street at The Statler. With just two seatings each night, guests will enjoy an intimate, chef-led experience as each of the 12 to 15 courses is prepared live over an open flame. The restaurant is expected to open in late summer 2025.
At Sauvage, the focus is on precision, flavor, and showmanship. LaRue, joined by his wife and pastry chef Amy, will showcase a rotating menu of wood-grilled dishes—from Moroccan antelope sausage with pistachio and fermented harissa to A5 Wagyu ribeye with winter truffle and smoked crème fraiche on a house-made croissant. Everything is cooked over wood; no gas burners will be used.
“We’re sourcing the highest quality ingredients from top purveyors,” says LaRue. “Our game meats come from Texas-based Broken Arrow Ranch, while Minamoto Foods in Austin supplies our fresh seafood. Every element is chosen with exacting care.”
LaRue’s previous restaurant, Carte Blanche, was one of only 26 in the country to earn and maintain both Forbes’ five-star and AAA’s five-diamond awards. His move to The Statler aligns with the hotel’s broader goal to celebrate its history by curating elevated hospitality and dining experiences.
“Sauvage is a perfect fit,” said Mehrdad Moayedi, CEO of Centurion American Development Group, which owns The Statler. “Casey and Amy understand the hotel’s heritage and bring the luxury and creativity we’ve been looking for.”
Reservations for Sauvage will open monthly via OpenTable. Pricing starts at $245 per person, with optional wine and cocktail pairings available.
