Chef Eliott Azoulay trained at the École Ducasse in Paris, worked at La Fontaine de Mars on the Left Bank, and spent time at Le Petit Nice in Marseille — a three-Michelin-star restaurant overlooking the Mediterranean where the cooking is as serious as anything in France. He relocated to Dallas specifically to open Le Bistrot Bar Sardine for Vandelay Hospitality, a candlelit room with checkerboard tiles and flickering tapers at 6805 Snider Plaza in University Park that opened in December 2024. The menu is exactly what it should be: escargot in butter, oysters, salmon tartare, scallops, croque monsieur, salade niçoise. The food is genuine and unhurried and the room feels correctly like Paris.
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by Steven Doyle
