On the Go

Let Central Market do all the work in the kitchen with to-go meals

Every day, Central Market chefs craft restaurant-quality entrees and an array of seasonal sides, salads, dips, and sweets to make meal planning or last-minute menus a breeze.

With a variety of options — from brisket and beef bourguignon to lobster mac 'n cheese and overnight oats — there’s something to please everyone.

So whether you're feeding a houseful or grabbing dinner for one this weekend, stop by Central Market for mealtime in no time.

Here are a few favorites for you to simply heat, serve, and savor:

Feed the family
Family casseroles are hearty and delicious one-dish dinners that are ready to heat and eat. Look for flavors like baked ziti, ranch chicken, and cowboy casserole. These family-sized meals feed four to six people.

Or gather your hungry crew around a plump and juicy fire-roasted rotisserie chicken with your favorite chef-made sides, like the fall specialty Moroccan barley salad.

Dinner for one or two
Right-sized dinners with mains and sides made fresh daily, prepackaged, and ready for easy pickup. Enjoy chef-made meals such as harissa chicken, grilled flank steak, and grilled salmon with orzo.

Or build your own meal, choosing from the chef-prepared case that's filled with such mouthwatering items as rosemary chicken breasts, turkey meatloaf, garlic mashed potatoes, and green beans amandine.

Forget the drive-thru
It’s not just dinner where Central Market chefs shine. Start the day with breakfast tacos, overnight oats, cold-pressed juices, and your morning coffee.

Or take a lunch break and enjoy a towering, freshly prepared deli sandwich starring the signature in-house roasted meats, bakery breads, and not a sad fast-food burger in sight.

You’ll also find salads, sushi, and soups galore, all ready for easy grab-and-go. Be sure to look for salad medley snack packs featuring grilled shrimp, tarragon chicken, and even vegan options.

Easy entertaining
Inviting folks over for a little happy hour reprieve or a simple patio gathering with the neighbors on a Saturday night is a no-hassle event when you pick up pre-made cheese and charcuterie boards.

Serve pairings such as sopressata salami and Manchego cheese with Marcona almonds, dried apricots, and cranberries. You’ll also find Genoa salami, creminelli calabrese, pepperoni, and more. Just grab a few bottles (or cans!) of wine or six-packs of beer, and you’re ready to roll.

Game-day ready
Sports and snacks go hand in hand, so make sure you get your hands on Central Market's scratch-made dips, spreads, salsas, and queso.

Try signature items like the beer cheddar cheese spread, chile con queso, and spinach dip, all made fresh daily. And whatever you do, don’t miss the famous Love Dip — it’s a Central Market cult favorite. Serve the tomatoey, garlicky dip cold with crackers, chips, veggies, or anything, really.

For the kids
You’ll also find plenty of tasty options for small hands, like brown-bag lunches featuring PBJ and fruit, kid-friendly salad medleys with savory tuna and couscous or grilled chicken and hummus, and fresh-cut fruit, veggies, and pre-packed dips.

Did you know you can ask the sushi chefs to make special rolls filled with your child’s favorite sushi ingredients? There really is something for everyone at Central Market.

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Central Market Preston Royal is now open — stop by at 10720 Preston Rd.

Pick up some sushi for a quick meal.

Photo courtesy of Central Market

Pick up some sushi for a quick meal.

promoted shopping lunch dinner

Pasta News

Downtown Dallas tasting restaurant embraces new Italian theme

Sauvage

Pasta at Sauvage Dallas

A chef-driven restaurant in downtown Dallas is shifting gears: Sauvage, the fine-dining concept near the Statler Dallas hotel known for its multicourse tasting experience, is diving into a more fluid approach by taking on a new identity each month.

Their new model will begin in February with an embrace of Italian food. Each ensuing month will usher in a new theme, driven primarily by cuisine.

According to chef Casey La Rue, it's just a fine-tuning of the seasonal approach that the restaurant already takes.

"Sauvage has always shifted with the seasons — ingredients come and go, dishes evolve, small changes happen constantly," he says. "The rotating theme lets us explore a cuisine, a perspective, and a set of flavors more deeply, while still staying grounded in the local farmers, ranchers, and producers we work with every day."

Casey opened Sauvage with his wife, Amy La Rue, in September 2025 at 1914 Commerce St. as a tasting-menu-style restaurant with just 12 seats and two seatings per night. The restaurant is a collaboration, with Casey serving as chef and Amy, who is a pastry chef, doing desserts and breads; the couple also owns La Rue Doughnuts, the massively popular artisan shop at Trinity Groves.

Their unique approach included cooking everything on a wood fire, eschewing traditional methods such as a deep fryer. They'll still make the wood fire the centerpiece, but with an embrace of Italian food. That means pastas made in-house, plus meats and seafood with Italian ingredients and techniques.

The starting menu includes dishes like gatto di patate — smoked potato with a savory custard and caviar, or couscous rustico with Wagyu beef cheek.

"We'll be making couscous in-house — it's 'rustico' because it's handmade and the couscous pearls won't be uniform in size or shape," Casey says.

There'll be smoked Wagyu beef rib, crusted not in the usual salt and pepper but with olives instead, and served with lion's mane mushrooms; and carne cruda with venison and crispy sunchoke which he describes as "an Italian tartare."

Other courses include Gulf prawn sausage with Swiss chard, boar belly with parsnip puree, and opening dishes such as focaccia with Gulf snapper baccala spread.

Desserts include spumoni, an eye-catching ice cream confection that originated in Naples and is hugely popular in the Northeast, featuring three distinct layers of cherry, pistachio, and chocolate ice cream; white coffee tiramisu, a decidedly chef's take with a coffee-cocoa gel and hazelnut sabayon; and zeppole — ricotta doughnuts, summoning the restaurant's doughnut-shop sibling.

"Part of our motivation is that we didn't want to be doing the same thing over and over," he says. "When customers come in, they invariably ask when the next menu change will take place. Changing to a new theme or identity every month also gives our staff a chance to get creative."

downtown chefs openings