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    Chef News

    Sparkly new Champagne bar bubbles up in ideal berth on Dallas' Oak Lawn

    Teresa Gubbins
    Feb 17, 2022 | 3:43 pm
    Champagne glass
    Shallow "coupe" glasses have started to become popular again.
    Coupes

    Champagne bars are not quite yet a trend but they're about to be, and surely by this summer, which is when a new bar is slated to debut on Dallas' Oak Lawn Avenue. Called Coupes Dallas, it's opening in The Shops of Highland Park, where it hopes to be a welcome home for Champagne enthusiasts of all stripes.

    The bar is taking over the 4,000-square-foot space at 4234 Oak Lawn Ave., previously occupied by a location of Jos. A. Bank, the men's clothing store, which closed due to COVID-19 in 2020.

    According to a spokesperson, Coupes will open hopefully by July.

    The team behind this concept is remaining elusive for now — there are day jobs in the academic sector involved — but they possess a passion for all things bubbly and a desire to demystify and share that passion with others.

    They describe Coupes as definitely a Champagne-driven bar, but also a full bar with still wine and cocktails, and a few bites on the side.

    There'll be a cellar with at least 100 labels of champagne and sparkling wine, plus a selection of 20 by-the-glass options at various price points from $15 to $35, to make it more accessible and provide an educational sense of discovery.

    They'll offer labels that are well known, but also hidden finds not as commonly available, such as Egly Ouriet, a "grower Champagne," which refers to a Champagne that's made and bottled by the same person who grew the grapes.

    See — already we're learning so many things about Champagne.

    By-the-glass options currently under consideration include:

    • Perrier Jouet Grand Brut
    • Ruinart Cuvee Rose
    • Egly Ouriet Grand Cru Brut Tradition
    • Cote Mas Brut
    • Donkey & Goat Sparkling Chardonnay

    Champagne never goes out of style — who remembers Dee Lincoln's Bubble Bar, with its cool champagne-dispensing machine, so ahead of her time. But it seems poised for trend status in 2022, with restaurants such as Villa Azur which has a portfolio of more than 30 sparklers, as well as new bars dedicated to champagne such as Pinky's Champagne Room & Velvet Lounge opening in Fort Worth. And this doesn't even get into all of the restaurants and wine bars such as Cru with a commitment to sparkling things.

    Coupes is named for a glass that has a shallow, almost flat bowl that was designed for Champagne, but was subsequently supplanted by fluted and tulip-shaped glasses. Recently, the tide has turned back again, with the avant-garde wine set returning to the coupe and traditional wine glasses for Champagne. This is all well and good, but tulips are still superior, thank you.

    Coupes is already using its Facebook page to share effervescent info such as their pick for a perfect Valentine's Day bubbly:

    Since 1838, Champagne Deutz, one of the oldest members of the former and prestigious Association of Grandes Marques, has been making champagnes of a distinctive style characterized by a perfect harmony of finesse, elegant vinosity and complexity. This Deutz variety is a classic champagne with a flirty twist. The first impressions are mellow acacia flowers, confectionery, apples, and brioche. We consider this a must for La Fête de Saint-Valentin.

    Their location is currently under construction, with a design that they describe as "sophisticated and rooted in French sensibilities but with a Texas spirit" — a "sparkling place" that indulges all the senses.

    The original plan was to open in the Design District, but when the Jos. A. Bank location, right between Oak Lawn and Highland Park, became available, it seemed ideal. The bar will also have a kitchen, though they won't be serving a full menu with entrees — instead, there'll be small plates and snacky things like cheese puffs, salads, and desserts that best enhance the primary experience: sipping Champagne.

    cocktailsopeningswine
    news/restaurants-bars

    Omakase News

    Downtown Dallas restaurant Sauvage expands with new dining twist

    Teresa Gubbins
    Dec 5, 2025 | 5:56 pm
    Sauvage
    Sauvage
    Sauvage

    A downtown Dallas restaurant famous for its multi-course tasting experience is letting its hair down: Sauvage, the high-end mom-and-pop restaurant near the Statler Dallas hotel, has a new dining option that gives a smaller, more casual taste.

    The restaurant opened in September with a set menu featuring 16 to 18 courses — wild game, seafood, vegetables, and dessert — all cooked via grill and smoker.

    While 16 courses might sound like a lot, the courses are mostly small bites. However, owners Casey and Amy LaRue received feedback from diners wanting a smaller option.

    "We were getting a ton of messages from guests who want to stop by just to try one dish, a bite, or a specific pairing without committing to the full tasting — so we built something for exactly that," Casey says.

    They've introduced a new three-course "Cocktails & Bites hour" featuring three dishes, each paired with its own cocktail, served from 5–6 pm on weekdays.

    Last week’s menu consisted of:

    • dry-aged red snapper crudo with La Chinola Way, a cocktail featuring passionfruit, mezcal, lime, and ginger
    • foie gras & truffle on house-baked croissant with Pendennis Club, a gin sour with apricot liqueur bitters
    • jerk-spiced shrimp with Clarified Paper Plane, a bourbon cocktail with Aperol, Amaro Nonino, and lemon juice

    The new offering continues their pattern of pairing courses with cocktails rather than wine — an approach they've embraced since opening. "Limiting pairings to wine can get boring — it so often ends up being one expensive red after another," Casey says.

    You can make a reservation on Tock, or just walk in and grab a seat.

    Caviar
    They've also added a new version of their classic menu: no caviar.

    "Some love having caviar integrated into the menu, but others prefer to skip it, whether for taste or dietary reasons, but still want the full value of the experience," Casey says. "With such a small counter, this put us in a strange position: do we give everyone caviar whether they want it or not, or do we remove it entirely and lose a core part of our menu?"

    Thus, a new menu without caviar, priced at $195, with an optional caviar course available for those who want it for $245.

    downtown
    news/restaurants-bars
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