Healthy News

Healthy salad and bowl restaurant from California debuts in Uptown Dallas

Get you some salads.

Photo courtesy of MIXT

A California-based chain that specializes in salads and sandwiches is coming to Dallas. Called Mixt, it'll open at 2355 Olive St. in Uptown Dallas.

A representative for the company confirmed that the restaurant was coming, but said that an opening date had yet to be determined.

Mixt was founded in San Francisco by Andrew Swallow, his sister Leslie Silverglide, and her husband David Silverglide. According to their "about us" page, they were coming back from an "epic powder day" on the mountain in Tahoe when the conversation changed from great turns to great food. Who hasn't wanted a good salad after a day skiing at Tahoe?

"The frustration over the lack of delicious, healthy, high-quality casual restaurants spurred a big idea, and from there, in 2006, MIXT was born," their site says. They favor the all-caps routine on their name, but all caps and other esoteric type treatments are a no-go at CultureMap.

They currently have about a dozen locations in California, the majority in San Francisco and Los Angeles.

Their menu features features salads using the freshest local, organic, and sustainable ingredients possible.

The salads really do look great, with options such as the Orchard with kale, "mixt" greens, grilled chicken, applewood smoked bacon, seasonal apple, sharp cheddar, avocado, toasted almonds, savory herbs, and balsamic vinaigrette.

A salad called the Bachelor has mixt greens, arugula, flat iron steak, blue cheese, potatoes, cherry tomatoes, balsamic vinaigrette, caramelized onions, and breadcrumbs. Breadcrumbs on a salad, how novel.

The "Beetnik" has mixt greens, arugula, roasted golden beets, avocado, goat cheese, toasted walnuts, dried cranberries, shaved fennel, and balsamic vinaigrette. So much winning in that salad.

But they also do grain bowls and entree type dishes such as grilled flat iron steak with Korean bbq sauce, mashed sweet potatoes, and roasted Brussels sprouts.

They also serve beer, wine, and a kids menu.

Their Uptown Dallas location is also home to a Roti Mediterranean, and there's another salad-y healthy concept called Cava, opening one block away — possibly making this the healthiest block in all of Dallas.

uptown

Omakase News

Downtown Dallas restaurant Sauvage expands with new dining twist

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.

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