<h1Introduction to Sauvage
At new Dallas restaurant Sauvage, opening Aug. 27, 2025, diners perch at an L-shaped bar and watch as their 16-course meal is cooked in front of them. With 12 seats, Sauvage is one of Dallas’ tiniest restaurants. And at $245 per person, not including drinks, it’s also one of the priciest. Husband-wife chef team Casey and Amy La Rue consider Sauvage a do-over from their last tasting menu restaurant, Carte Blanche on Dallas’ Greenville Avenue.
The Concept Behind Sauvage](#the-concept-behind-sauvage)
The La Rues’ ideal dinner restaurant is intimate and focused on beautiful food. Carte Blanche was too big, they said. Diners sat at tables, not at a chef’s counter. Carte Blanche closed in 2024. Casey is curious to see if Sauvage can create an atmosphere where food is serious but customers feel at ease. “Five servers in suits around your one little table can be intimidating,” he said. By design, Sauvage won’t have as many servers fussing over customers.
Sauvage’s Menu](#sauvages-menu)
Sauvage’s menu is “wood-fire omakase,” according to the reservations page. It’s a tasting menu — meaning diners do not choose what comes next — and the focus is on the hearth in the corner of the kitchen. No options exist for vegan, vegetarian or pescatarian diners, though accommodations for gluten-free needs, shellfish allergies and no-pork preferences will be made.
Chefs’ Cooking Style](#chefs-cooking-style)
The La Rues have distinct cooking styles: He likes to cook with wild game and often jazzes up a dish with caviar, truffles or foie gras. She’s an impressive baker, and the bread, croissants and desserts are mostly her work.
Menu and Prices](#menu-and-prices)
An early look at the menu shows about 16 courses. Caviar to start; venison bresaola early in the meal; then whole roasted grouper, jerk-style prawns, wild boar burnt ends and more. Despite a more relaxed atmosphere, “there’ll be some showmanship,” Casey La Rue promised.
Sauvage’s menu is “wood-fire omakase,” according to the reservations page. It’s a tasting menu — meaning diners do not choose what comes next — and the focus is on the hearth in the corner of the kitchen. No options exist for vegan, vegetarian or pescatarian diners, though accommodations for gluten-free needs, shellfish allergies and no-pork preferences will be made.
Chefs’ Cooking Style](#chefs-cooking-style)The La Rues have distinct cooking styles: He likes to cook with wild game and often jazzes up a dish with caviar, truffles or foie gras. She’s an impressive baker, and the bread, croissants and desserts are mostly her work.
Menu and Prices](#menu-and-prices)An early look at the menu shows about 16 courses. Caviar to start; venison bresaola early in the meal; then whole roasted grouper, jerk-style prawns, wild boar burnt ends and more. Despite a more relaxed atmosphere, “there’ll be some showmanship,” Casey La Rue promised.
