On my visit to Dallas,Texas, we dined at a chef’s counter restaurant, Sauvage. It’s a new restaurant in downtown that seats only 10 and matched to a multicourse chef’s menu. We had 14 different tasting courses, everything from pears to Wagyu beef.
The first course had four small and quite different items: soup, kohlrabi, Crudo snapper, and smoked fish. At the other end of the meal, dessert covered five items from a popsicle to baklava.
Sauvage is a foodies palace. Mile High Dining enjoyed many of the dishes, but especially the red snapper Crudo, the charred figs, mushrooms with smoked seaweed, and the Wagyu beef.
Mile High Dining always enjoys sitting at a chef’s counter to watch the chefs work and being served quickly before your food sits on a countertop. I wish the detailed written menu would have been presented while eating to understand the many different ingredients used in the dishes.
My ratings are: It’s OK, Good, Very Good, and Excellent.
The verdict ⚖️ for Sauvage is Very Good.
@sauvagedining
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