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    A Beer Garden Too

    Grapevine Craft Brewery secures permanent hometown location with a bonus

    Teresa Gubbins
    Aug 20, 2014 | 2:16 pm
    Grapevine Craft Brewery glasses
    Grapevine Craft Brewery finally has a home in Grapevine. It'll open in February 2015.
    Grapevine Craft Brewery/Facebook

    Two years in the making, Grapevine Craft Brewery has a hometown location, slated to open in February 2015. But there's a twist: The brewery will open with an adjoining beer garden.

    Owner Gary Humble not only got city approval for his brewery space in downtown Grapevine, but he also acquired a building next door. That gives him room for a brewery, plus retail space, taproom with second level and an additional 2,800 square feet of outdoor space for a beer garden. There is also double the parking.

    "We're grateful to Farmers Branch," says owner Gary Humble. "But I would never have opened a brewery for any intention other than to open one in Grapevine."

    "The property to the north that's adjacent to the land we already owned came up for sale, with an existing 6,000-square-foot building and frontage on Dallas Road," Humble says. "Being able to double our available parking was critical to the accessibility of our taproom and beer garden."

    The location is a block off Main Street, not far from the railroad tracks. The current address is 924 Jean St., although that may change once the construction begins.

    Humble began this journey in September 2012 and nearly closed on a space in Grapevine until he ran into issues with the property's appraised value. Forced to walk away from that space, he opened in Farmers Branch as an interim spot in 2013, and he has been running his brewery out of that space ever since.

    "We're grateful to Farmers Branch, but I've lived in Grapevine for seven years and am active in the community here," he says. "I would never have opened a brewery for any intention other than to open one in Grapevine."

    In June, the brewery's Sir Williams English Brown Ale won "best beer in Dallas" from D Magazine; it also won a "best of show" at the 2014 Best Little Brewfest in Lewisville.

    Exciting new offerings coming in September include a second release of Lakefire Dry Hopped; the signature Sir Williams English Brown Ale comes out in 6-pack cans on September 8. In October, look for Nightwatch Oatmeal Stout, a special limited release for NTX Beer Week.

    Farmers Branch still wins, as the location will become 3 Nations Brewing, headed up by brewmaster Gavin Secchi, formerly of Karbach and Goose Island, who will take over the space in February when Grapevine moves out.

    unspecified
    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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