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    Ice Cream News

    Dallas gets exclusive first shot at trendy new Baskin-Robbins treat

    Teresa Gubbins
    Feb 7, 2018 | 5:04 pm
    Baskin Robbins ice cream cupcakes
    Dallas will be first in the country. Yay us.
    Photo courtesy of Baskin Robbins

    Ice cream chain Baskin-Robbins is testing a trendy new item and Dallas will be the first to get to try it. The product: ice cream cupcakes, and Dallas will have them exclusively for the month of February.

    Imagine the glee you'll feel when you call your friends and relatives in cities such as Houston or Austin, to casually drop the fact that you are getting to enjoy this ice cream treat. These are the kinds of simple pleasures that make life worth living. The ice cream cupcakes don't even have to be that great. The point is, we got them first. Ha ha.

    Baskin-Robbins' ice cream cupcakes feature chocolate or white cupcakes filled with a choice of vanilla, chocolate, or Oreo ice cream; topped with buttercream; and decorated with festive quins. According to a B-R spokesperson, a quin is one of those colored sugary things that look festive. Learning new things!

    The ice cream cupcakes are customizable, with a guest's favorite flavor or the February Flavor of the Month, which is "Cannoli Be With You," made with mascarpone-flavored ice cream, chocolate chips, cannoli shell pieces, and roasted pistachios. Grab-and-go six-packs of the ice cream cupcakes are $16.

    The trendy part here is cupcakes — which admittedly have slightly faded as a hot trend. Don't be a downer. People still love cupcakes. Let's go back to the part about Dallas being first, as emphasized by Katy Latimer, VP of Baskin-Robbins' owner Dunkin' Brands:

    "We're so excited to have our guests in Dallas be the first in the country to enjoy our new ice cream cupcakes," she says in a release. She gets it.

    The company also has a few new Valentine's-themed twists rolling out for February. There's a heart-shaped "polar pizza" — basically a heart-shaped version of Baskin-Robbins' popular Polar Pizza Ice Cream Treat — consisting of a heart-shaped brownie crust topped with Love Potion #31 ice cream, fudge brownie pieces, marshmallow topping, and heart quins — more of those dang quins. And there's a "Be Mine" heart cake, in a six-inch or nine-inch version, available with white or chocolate cake and ice cream flavor of your choice.

    They'll introduce the cupcakes on February 9 with samplings from 3-7 pm.

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    Omakase News

    Innovative omakase restaurant coming to Statler Dallas hotel downtown

    Teresa Gubbins
    May 7, 2025 | 11:12 am
    Sauvage Dallas
    Sauvage
    Sauvage Dallas

    There's a unique new restaurant coming to a prominent downtown address from one of Dallas' most award-winning-est teams: Called Sauvage, it'll open in early summer at the Statler Dallas hotel, at 1914 Commerce St. #100.

    Sauvage is from Casey and Amy La Rue, who own La Rue Doughnuts, the massively popular artisan shop at Trinity Groves, and who previously owned Carte Blanche, the award-winning restaurant on Greenville Avenue which closed in 2024 (and is now home to Ocean Ranch, an Italian steakhouse).

    Sauvage marks their return to fine dining and will follow a similar tasting menu approach that they maintained at Carte Blanche, but with a smaller footprint: just 10 seats, with two seatings per night.

    "This is what our original vision was for Carte Blanche," Casey says. "We started by doing pop-ups out of airbnbs, with a table set up in the backyard, with the eventual goal of opening a restaurant with 10 seats at a big communal table. Our location on Greenville Avenue evolved into something larger, with a bakery and multiple menus — but this will return to the original idea, with one singular menu."

    They're calling it a "woodfire omakase."

    "We're putting in a wood-fired grill as well as a small smoker," he says. "The menu will be centered on a wood-fire tasting menu, with 16 to 18 courses cooked on a wood fire and served right to you. We'll have the same focus on wild game that we had with Carte Blanche — antelope, elk, venison — plus seafood, vegetable courses, and dessert."

    Unlike Carte Blanche, where they had a policy of skipping using beef, Sauvage will occasionally incorporate it. "We got locked into a corner on the 'no beef' thing, but sometimes it's hard to find a tender cut of wild game, so we won't rule it out," Casey says.

    The convivial environment will put the diner in the center of the magic, watching as the sizzling meat and game are cut and cooked on the flame and plated — omakase-style.

    Each course will celebrate wood-fired flavors, whether on a petite croissant with smoked crème fraiche and Kristal caviar or an A5 Wagyu ribeye with black winter truffle. Every course will be done on the wood grill or smoker, with no gas and no fryer. (No fries!)

    It will be a collaboration with Amy doing desserts and breads that will occupy 25 percent of the menu. They'll also offer a beverage pairing, although it won't be restricted to wine.

    "The beverage pairing will comprise an eclectic range, incorporating cocktails as well as wine," Casey says. "I think limiting it to wine can get boring — it so often ends up being one expensive red after another."

    Pricing will be in line with what tasting and omakase places are charging: $245 for dinner, plus $125 for beverage pairing.

    Carte Blanche was the first stand-alone restaurant to achieve Forbes Five-Star in Texas for two years in a row, in 2022 and again in 2023. It was also the only Dallas restaurant to earn the prestigious 5-diamond award from AAA. And don't forget its Tastemaker Awards for Best Restaurant, Best Chef, and Best Pastry Chef.

    The restaurant's in-house bakery overseen by Amy, an accomplished pastry chef, turned out to be a juggernaut, with croissants, doughnuts, tarts, and Danish — so successful, it spawned the doughnut shop which they opened in mid-2024.

    They'll juggle the two concepts, made easier by the fact that Sauvage will only be open four days a week, as well as the geographical proximity of both concepts.

    "With Greenville Avenue, we got a lot of complaints about it being a hassle to get over there for dinner," Casey says. "Downtown is easier, with more than one way to get there, and there's valet parking with the hotel."

    The restaurant is not an official part of the hotel, but according to a representative from the Statler, it is part of a larger strategy being executed by The Statler and Bradford Commercial Real Estate Services who are working to solicit culinary visionaries and upscale spa operators to create new experiences for hotel guests and downtown visitors.

    “Casey and Amy bring with them a profound appreciation of The Statler and the history within that we’ve worked to preserve,” says Mehrdad Moayedi, CEO of Centurion American Development Group, which owns The Statler. “We have worked diligently to identify the right partner to activate this space to create a luxury experience on par with the hotel itself.”

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