A new NOLA-style lounge is coming to Uptown Dallas: Called Caché, it'll be a refined, New Orleans and French-inspired cocktail lounge located above the legendary S&D Oyster Company opening at 2701 McKinney Ave. on August 29.
Caché introduces a distinct identity while honoring the storied legacy of S&D, offering a cozy, elevated space for guests to enjoy artisanal cocktails, fine wine and New Orleans-inspired small plates.
Tucked above Dallas’ most historic seafood restaurant, the space transforms a previously unused office into a 600-square-foot lounge with vaulted ceilings, a wood-burning fireplace, and a balcony overlooking S&D’s New Orleans-style courtyard.
Designed by Jones Baker, the lounge channels the romantic spirit of New Orleans with the quiet elegance of French-inspired luxury. With seating for 35, Caché is intentionally small, uniting its vaulted ceiling, original red brick, and plank wood paneling under a deep green palette with brass accents and a pop of red. Folding glass doors open to a balcony overlooking the courtyard, while a zinc bartop, antique-mirrored fireplace, and cozy seating nooks create an old-world charm. A crystal chandelier and velvet drapery add the finishing touches to its elevated atmosphere.
Ryan Bellomy says, “Our parents would drive us to S&D when we were kids, and it’s been a staple for the city for as long as we can remember. Herb and Mary Kay Story brought the flavors of the Gulf Coast to Dallas in 1976, and the New Orleans-style courtyard and patio that was added in 2014 has been a favorite spot for us. We were honored in 2023 when Herb allowed us to acquire S&D, and we take seriously our responsibility to preserve this piece of our city’s history. With Caché, we wanted to honor S&D’s legacy while creating something completely new—a warm, inviting lounge where guests can enjoy world-class cocktails and small plates in an elevated, intimate setting, building on the tradition and spirit of S&D.”
The cocktail program at Caché is the result of meticulous research and creative curation from acclaimed beverage director, Shane Scully. He brings years of leadership and innovation across the hospitality sector, with experience in Southern California, Las Vegas, and Dallas. Known for creating inventive, story-driven cocktails and delivering consistently exceptional service, he honed his craft in award-winning kitchens and most recently served as Beverage Director at Petra and the Beast under James Beard–nominated Chef Misti Norris.
As Caché’s General Manager and Beverage Director, Scully traveled to New Orleans to immerse himself in the city’s historic and contemporary cocktail culture. From classic French Quarter bars to modern, innovative spots, Scully explored the evolution of New Orleans cocktails, studying techniques, flavor profiles, and presentation.
“The foundation of our drink program is rooted in history,” Scully explains. “When I traveled to New Orleans, I was surprised by how much of the city’s cocktail scene—both classic and contemporary—remains grounded in traditional cocktail history. New Orleans has one of the richest cocktail traditions in the world. I wanted to capture that authenticity while blending in contemporary techniques and inventive ingredients. Every drink tells a story, and every detail—ice, glassware, garnish—is intentional.”
Signature cocktails include the Oyster Co. Martini - an inventive twist on the classic Vesper-style martini with roasted Gulf oyster shells infused into vodka, Gray Whale gin, and country lemon brine; American Graffiti - Scully’s take on a sazerac, made with Sazerac Rye, cognac, Madeira wine, cola syrup, and cherry bitters; and Riffignac - a “riff” on the classic New Orleans cocktail, Roffignac, featuring salted honey cornbread–infused cognac, raspberry and champagne shrub, and corn cream soda.
Other standout drinks include the Chantilly Lace with vanilla and cacao-washed vodka, amaretto, crème des Quatre, and Blanc de Blancs; the Café Brûlée - blending the classic New Orleans café brûlot with a modern espresso martini. Made with brandy, café amaro, housemade chicory cold brew using Café du Monde coffee, egg for a creamy texture and finished with a brûléed cinnamon-and-clove demerara sugar; Maison Verte with Don Fulano Fuerte , house chartreuse blend, basil eau de vie, and pineapple cordial; and the Hurricanrana, an elevated version of the classic New Orleans hurricane, made with Worthy Park 109 and spiced rum blend, lemongrass fassionola and lime.
Caché’s wine program is curated by Advanced Sommelier Jesse Rodriguez, whose career spans some of the country’s most celebrated kitchens and wine lists. He was Head Sommelier at The French Laundry, where he was part of the team that won the inaugural Michelin three-star award in 2006. He has led luxury and fine dining beverage programs across the U.S., including at three-star Michelin recipient Addison in San Diego, as well as Montage International, with his work earning him accolades including Wine Spectator’s Grand Award (2009 and 2014), Wine & Spirits’ Best New Sommelier (2009), and two James Beard Award semifinalist nods for Outstanding Wine Service in 2013 and 2015.
The initial wine list at Caché features 18 thoughtfully selected wines by the glass and bottle, highlighting sparkling wines, crisp whites, rosés, and bold reds from distinguished regions in France, California, and beyond. The program is designed to complement the lounge’s refined cocktail offerings and curated small plates, while expanding to approximately 70 wines later in the fall.
Caché also elevates the small plates experience, offering a selection of refined New Orleans-inspired items. Guests can indulge in a luxurious caviar service, with choices of Siberian Baerii, Kaluga Hybrid or Smoked Trout Roe; Deviled Eggs - panko-crusted with creole filling, lemon zest, chive and truffle pearls; Black-Eyed Pea Hummus with tahini, topped with field pea and pepper relish; Steak Tartare with beef tenderloin, pickled strawberry jam, dill, chive emulsion, garlic oil, served on crostini; and a Charcuterie & Cheese Board showcasing assorted meats, seasonal cheeses, house cornbread, candied pecans, pepper jam, and pickle medley.
The Caché menu is completely different from that of S&D, and is a perfect place to start or cap a dinner at the historic restaurant below. Caché will open Friday, August 29 for drinks and small plates. Seating is first come, first served. Guests can enter via the Boll Street entrance outside or with elevator access available inside of S&D.
Bellomy Hospitality Group was founded by Ryan, Sean, and Beau Bellomy, who own S&D Oyster Company, Rex’s Seafood & Market, and have partnered with Julio Pineda and Cristian Lujano in Sueño, each reflecting a dedication to craftsmanship and hospitality excellence.
