Plot in the City

Deep Ellum Urban Gardens celebrates grass-roots success

Raised beds at Deep Ellum Urban Gardens feature "sponsorship" slats such as thisone by Life in Deep Ellum.
Photo by Teresa Gubbins
Deep Ellum Gardens wunderkind Kelly Clemons thanks volunteers at the June 1ceremony.
Photo by Teresa Gubbins
Deep Ellum Gardens social media whiz Paula Ramirez and supporter admire thefinished product.
Photo by Teresa Gubbins
From left: Sean Fitzgerald, Dave Kasper, Jana Spurgin, Jeff Kiec, Uyen Vo, KatieJensen, Rachel Muldez, Kelly Clemons, Diane Ames, Ariane Baker, Melissa Scogins,Steve McGann, Scott Clemens, Jim Rogers, Paula Ramirez.
Photo by Teresa Gubbins

After years of plotting and hard labor, Deep Ellum Urban Gardens, a community garden on the edge of Deep Ellum, has finally arrived. On June 1, a ceremony saluted the dozens of players who made it happen.

The event had pomp and circumstance, with city officials and speeches, even as many in the audience had themselves contributed in big and small ways. But the ceremony was essential – a pause to reflect on the wondrous, complex things the gardens symbolize: a mighty achievement on their own; a valuable contribution to the neighborhood; and the thrill of grass-roots activity, of individuals working together to create something good.

The gardens also embody what is revered about the neighborhood, said Sean Fitzgerald, president of Deep Ellum Community Association, the umbrella organization over Deep Ellum Urban Gardens (DUG). "This neighborhood is unlike any other, and that's why we all love it and want to keep that," Fitzgerald said.

Project leader Kelly Clemons spoke of the garden's goal to provide an avenue for a sustainable lifestyle in an urban environment with limited green space. She thanked a long list of volunteers: social media whiz Paula Ramirez; architect Steve McGann; construction guru Dave Kasper; neighborhood organizer (and former District 14 candidate) Jim Rogers; security consultant Andrew McClellen; muralist Dan Colcer; Michael Hellman from Dallas parks department; Brandon Castillo of Deep Ellum Outdoor Market; and her husband Justin, among others.

"We love that the Gardens bring Deep Ellum and the Central Business District together," said Kourtny Garrett from Downtown Dallas.

The gardens also saw a unique collaboration between government officials, as city staffers worked with state representatives to help secure the odd piece of property on which DUG resides. It sits under a highway overpass, at the corner of Good Latimer and Canton Street, a patch of land that used to be just grass and now grows food.

That patch of land serves as a bridge between Deep Ellum and the city's Central Business District, said Kourtny Garrett from Downtown Dallas Inc. "We love that it brings the two areas together," she said.

For such a DIY project, the gardens were impeccable: the raised beds enclosed in rough-hewn wood, with "dedication" slats running across the top of each bed. Planting began in March. There were already glossy eggplants, leafy chard, statuesque artichokes and tomatoes galore. All of the plots are spoken for, but there's a waiting list to get one.

And meanwhile, DUG will hold a monthly series of seminars on gardening techniques to get you ramped up, beginning with one on June 15 on bug management. Today the garden, tomorrow the world.

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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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