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    Name Change

    Original Dodie's on Dallas' Greenville Avenue must change name

    Teresa Gubbins
    May 12, 2017 | 11:00 am
    crawfish
    Don't be fooled by the name-change.
    Photo courtesy of Cajun Sea

    The original Dodie's New Orleans Cafe on lower Greenville Avenue now has a new name: Charlie's Creole Kitchen, named for owner-founder Charlie McGuinness. The restaurant will be the same in every other way, remaining in its current location with the same menu, but can no longer use the Dodie's name.

    The name change is the result of a lawsuit that was filed in 2015 by the owners of the other Dodie's up the street, Dodie's Reef.

    Austin-based Reef Entertainment purchased a second Dodie's location, at 2821 Greenville Ave. from Charlie's son, Christopher McGuinness. Reef Entertainment, owned by Mark Bunting, had the rights to the name. The lawsuit was filed after the relationship between Reef and Christopher McGuinness deteriorated, particularly after McGuinness opened 504 Bar & Grill nearby.

    Dodie's manager Laura Kroemer was overseeing the changes at the original Dodie's that included the installation of a new sign.

    "We're all beside ourselves," she said at the restaurant. "I hope people keep coming, and that if they drive by, they won't think we're a different restaurant. We've been here 28 years."

    Making the name change is not a cheap proposition, beginning with $5,000 to change the old sign.

    "You don't realize all the little things, like menus, and we have to paint over part of our mural," she says. "But we're just going to try and make the best of it, put a positive spin on it, and call it a rebranding."

    John Robledo, manager at Dodie's Reef, said that their hope is that both restaurants can still prosper on Greenville Avenue.

    "I don't know all the details as far as the why, the where, and the how, but we're now the only Dodie's on Greenville Avenue," he says. "A name is a name, but as long as you do what you do and retain the soul of your restaurant, then your regular clientele knows that. Hopefully, we both do what we do well and people can visit both."

    greenville-avenueclosings
    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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