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    Craft Beer News

    3 Nations Brewery slides into space soon-to-be vacated by Grapevine

    Teresa Gubbins
    Aug 21, 2014 | 10:41 am

    Picking up where Grapevine Craft Brewery leaves off is 3 Nations Brewing, a coming-soon brewery from brothers Gavin and Gianni Secchi, whose family owns Ferrari's Italian Villa in Addison and Grapevine.

    Now that Grapevine has finally secured a permanent location in the town for which it is named, 3 Nations stands poised to take over its temporary space in Farmers Branch, where it will launch in February once Grapevine moves on. For both breweries, it's a win-win.

    3 Nations is the brainchild of brother Gavin, who learned the craft working at notable breweries such as Franconia in McKinney, Goose Island in Chicago and Karbach in Houston. He'll handle the beer part; brother Gianni will oversee sales and marketing.

    Eventually, 3 Nations will buy the onsite equipment from Grapevine; in the interim, the two entities will continue their peaceful co-existence.

    Their takeover of the Farmers Branch space is a natural progression, as Gavin has been working with Grapevine's Gary Humble for the past few months.

    "I'd been trying to start my own brewery since 2013," Gavin says. "Then Gary found he needed some help at his brewery, because his brewer was having back surgery.

    "I came in and helped with the brewing, and it turned out to be the definition of what craft brewing is all about — not two juggernaut breweries fighting each other for tap space, but small guys helping each other out."

    The Secchis' brewery name refers to the three countries from which Gavin derives his inspiration.

    "The 'three nations' stand for German, Belgian and English-style ales and lagers, but with an American twist," he says. "Doing an American twist, we'll spice things up and make them more interesting."

    Gavin worked at Goose Island when it first released Bourbon County Stout, the seasonal cult favorite that weighs in at 14 percent alcohol. Although he doesn't rule out beers with a high ABV, he'll offer alternatives. His basic lineup will include English brown ale, English IPA, German-style Helles and Belgian-style Wit.

    "For me, things that are 10-12 percent alcohol are huge alcohol bombs that are overhopped and not balanced," he says. "You can make flavorful beers that are also drinkable at 5 percent ABV."

    Eventually, 3 Nations will buy the onsite equipment from Grapevine; in the interim, the two entities will continue their peaceful co-existence.

    "Once we get our TABC license, technically 3 Nations could start brewing beer by the beginning of next year, possibly even release something special during the holiday," Gavin says.

    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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