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    Vegans Need Not Apply

    New restaurant Waldron Lodge will make Bishop Arts District even meatier

    Teresa Gubbins
    Apr 19, 2013 | 7:30 am

    The corner of Bishop and Davis streets in the Bishop Arts District is about to become the meatiest place in Dallas when a new restaurant-bar called Waldron Lodge opens in May.

    According to owner Kenneth Cross, the Lodge will specialize in wild game: pheasant, quail and wild boar. Chef is Beau Johnson, who attended Le Cordon Bleu Academy in Arizona, worked at The Mission in Arizona and at T. Cooks at Royal Palms, and has cooked for Taylor Swift, Danica Patrick, the Phoenix Suns and the Arizona Diamondbacks.

    "One of our big things will be pulled pork sandwiches made with wild boar," says owner Kenneth Cross.

    "I decided to call it Waldron Lodge to pay homage to my father," Cross says. "He's from Waldron, Arkansas, in the Ozark Mountains. We used to hunt rabbit and go fishing there.

    "There'll be a lot of wild game like duck tacos, bison and elk hamburgers — even the sausage for our foot-longs. We'll do trout, smoked salmon. One of our big things will be pulled pork sandwiches made with wild boar. Even our bar stools are made out of cowhide seats."

    Cross worked for his father, a lawyer, before branching out into restaurants such as Alley Oops on Beckley Avenue, which he eventually sold. For this place, he took over the highly visible spot that was Anchor Plumbing, which he renovated using reclaimed materials.

    "We redid the floors using wood that came out of a good-sized place near Mexia," he says. "The walls are done in old shiplap wood. We had to cut down a cedar tree that was falling over, so we turned it into a bar-top. On the outside edge, it has the knobs and contours of a tree. We just figured we'd take it before it breaks into pieces we can't use."

    Bishop Arts is where Cross grew up. "I thought about opening in Uptown or Deep Ellum, but I was born and raised in Oak Cliff," he says.

    "I didn't want to leave my community. I was born and raised on the golf course. Nobody believes me, but when I was 16 or 17, I said, 'One day, this will be a new Deep Ellum.' Before I knew it, I started seeing things change. There's no place like being in your own neighborhood."

    unspecified
    news/restaurants-bars

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    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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