by Chef Annie Greenslade
In the ever-evolving Dallas fine-dining scene, few restaurants signal as bold a reinvention of the tasting- menu experience as Sauvage. Situated next to the historic Statler Hotel Dallas at 1914 Commerce Street, this intimate 10 seat chef’s bar concept reimagines the omakase style—not in sushi, but in woodfire cuisine. The décor channels mid-century modern meets art-deco—a sleek, luxurious counter facing the chef’s wood-fired grill and rotisserie, offering diners a front-row seat. One can hear the crackle of embers and watch the flames rise as dishes are crafted à la minute.
At Sauvage, the tasting menu spans 12-18 courses, all cooked over wood fire-no gas burners, no fryers. The key: showmanship, precision, and a deep reliance on prime, exceptional ingredients. The impressive menu I was served was:
- Red Deer Carpaccio
- Jimmy Nardello Peppers
- Sunchoke Soup with black truffle
- Kohlrabi Buried in Embers
- Amberjack
- Lobster
- Foie Gras Truffle
- Redfish Smoked in Seaweed
- Barbecue quail, jerk spice, grilled pineapple
- Blueberry sorbet with aloe Sauvignon and shiso granita
- Wild boar and antelope with mustard seed jew, cabbage-caraway purée, whole peas
- Texas Wagyu short rib smoked in banana leaves, Oaxaca black mole
- Jasper Hill & Willoughby cheeses, charred peaches, amaretto gel, candied pecan
- Chocolate sticky toffee, smoked maple and banana
- Passion-fruit s’more, house graham crackers
- Spiced quince, fruit leather, white chocolate
- Bartlett pear, dulce de leche, smoked salt
Each dish evokes the rawness of flame and the finesse of technique—whether it’s cooking game meats on the rotisserie or smoking redfish in seaweed. The use of only the wood-fired grill adds a singular coherence to every plate: smoke, char, live fire. The setting becomes as integral as the menu. With just a dozen or so seats at the bar and two seatings per night, you’re part of the show. They have committed to leaving behind gas burners and fryers—every dish comes direct from flame or smoke. With wild game (venison, antelope), Texas Wagyu, shells, truffles, and caviar being some of the components, the dishes sing with luxury and exoticness.
The décor supports the craft without overshadowing it; the design is clean and modern, but the stage is the food.
Dallas’s fine dining scene has been growing, but few restaurants check all the boxes of atmosphere, technique, ingredient quality, service, and consistency. Sauvage’s unique angle—wood-fire omakase, ultra-exclusive, chef-driven—aligns with what the Michelin Guide looks for: personality, mastery, and a unique voice.
If you’re looking for a dining experience in Dallas that defies traditional expectations—where the flame is the story and the narrative unfolds dish by dish—then Sauvage delivers. It’s ambitious, it’s intimate, it’s theatrical—but above all, it’s deeply rooted in craftsmanship. In my view, Sauvage isn’t just another tasting menu: it’s a statement that Dallas is ready for yet another Michelin Star.
Chef Annie Greenslade was the winner of Texas Pastry Chef of the Year by the American Culinary Federation and placed third in the nation. She owns and operates http://sweetlifechef.com which specializes in being a private chef. Her degree is in Culinary Arts, although awarded in Pastry Arts, and she is an Army combat veteran who served her nation for seven years.
