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    Restaurant Rising

    Rise nº1 inflates its soufflé empire across Texas

    Teresa Gubbins
    Aug 1, 2014 | 1:51 pm
    Bananas foster soufflé
    Soufflés are on the menu at Rise nº1.
    Rise nº1/Facebook

    It's lift-off time for Dallas restaurant Rise nº1, which intends to spread its soufflés across the state. Founder Hedda Dowd has plans to open a branch in Houston, followed by other Texas cities, including San Antonio.

    Dowd says that, after six-and-a-half years in business, she wanted to be sure she had the right set of ingredients before considering expansion. According to the Dallas Business Journal, she's partnered up with some of the same investors responsible for the initial branch on West Lovers Lane, who've created a $4.2 million nest egg for an expansion entity called Rise Soufflé Holdings. Those investors include Jon Luther, former chairman and CEO of Dunkin Brands.

    "From day one, we were ready for the concept to be shared," she says. "We've had many offers, and it may look easy on the outside, but not everyone realizes what it takes to make something of this nature happen."

    Rise is definitely a unique bird, with its soufflé-centric menu and charming decor in prime Park Cities turf at Inwood Village. Dowd outfitted the restaurant with vintage linens and flatware from France that she'd collected over a long period of time.

    But she says that's not the hardest part of expansion.

    "The interior isn't the difficult part," she says. "The most difficult part is to inculcate people with your point of view. We have the advantage of time being on our side from the guest experience and staff experience. Servers, managers, we're all very equal here. It's not what you do; it's how you do it."

    She compares her philosophy to Anthropologie, the women's clothing and decor chain.

    "With Anthropologie, each store is different, and the minute you walk in the door, you get a sense of who they are and what they are about," she says. "We feel there will never be any Rise that looks the same intentionally.

    "You'll know it's a Rise, but we are anti-cookie-cutter about everything. We would never want anyone to walk into the Rise in Houston and say, 'This is exactly like the one in Dallas.'"

    The long-term plan is to open 10 locations; in the short term, they'll focus on Texas. "We have a site selected for Houston, but we can't share it yet," she says. "San Antonio is on our list, and anywhere in Texas that you can drive to or fly to."

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    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.

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