wine pairings

Sauvage, Dallas, 9/6/25

~ hsnixon ~ Leave a comment
dining counter – 1914 Commerce St. Ste 100, Dallas, TX  75201

Sauvage is a 12 person counter tasting meal that opened a week ago by the team of Casey and Amy La Rue, who previously ran the now closed Carte Blanche on Greenville.  Located adjacent to the Statler Hotel the La Rue team has done much of the finish out work on their own.  The “L” shaped concrete counter surrounds the open kitchen including a wood fired grill.  A lounge like area is at the entry to accommodate those waiting for their seating, as the times are flexible for the 2 seatings.  Music is in the background and lighting is fairly bright which helps for photos.   It’s on a busy downtown street and you can get your ticket from the nextdoor hotel’s valet validated at the restaurant and then it’s costs just $10. The name translates to “wild” or refers to something uncultivated.  I have to say it didn’t feel wild to me rather more approachable and relaxed. At $245 for the tasting that may be the untamed part for some but if you can swing it it’s worth a try.  They are barely open and I hope as they progress the menu will evolve and change enough to entice people to come multiple times.  Let me know what you think when you visit. Continue reading →

The Kitchen Restaurant, Sacramento, 10/31/24

~ hsnixon ~ 3 Comments
building – 915 Broadway #100, Sacramento, CA 95818

The Kitchen was opened in 1991 by the Selland Group and around 2014  Chef Kelly McCown, who had worked in numerous highly regarded kitchens took the helm.  Here he assembled a fine team that continues to gather awards from many sites.  The restaurant offers a tasting menu (with several types of optional wine pairings) Wed to Sun. with a twist – you can participate in the meal’s preparation and ask for seconds.  The venue is large and the 80 people in attendance are seated at a variety of tables and some around the low counter, where you can participate in the action without having to leave your seat.  Everyone is invited to be seated at the same time so when you approach expect a line at the door.  After they take you to your assigned seat (ask for the counter) they take drink orders and invite you to start milling around and sampling from the many trays of snacks scattered throughout the room.  It’s supposed to mimic a dinner party feel but to me it was a bit chaotic and the flow of the setting did not work great for milling.  Take that with a grain of salt, as I’ve dined around more than most and have been invited into many kitchens so for some this would be quite thrilling.  I don’t enjoy cooking but for some helping prepare the plates or torching the fish would be exciting.   The concept would work better for me with a much smaller group but I can appreciate the novelty of the concept.  I was fine to stay in my seat at the counter and interact with chefs in front of me and the folks beside me while enjoying some very tasty food.  One other critique I would level though was the lack of texture in the dishes.  When you prepare that many covers it’s hard to keep the crisp or heat in a dish.  Nevertheless I appreciate the changing menu format (tonight’s theme was apples), the fine service, the show with dinner and would give the place a thumbs up to visit.  We were there on Halloween, so many of the staff and patrons were in costume. Continue reading →