Bank Coffee News

Newest coffee shop in Dallas' Oak Cliff is brewing from inside a bank

Just chllaxing at the Capital One Cafe.

Capital One

There's a new coffee shop now open in Dallas’ Oak Cliff in the unlikeliest of places: a bank. Called the Capital One Cafe, it's at the recently opened Capital One at 655 W. Illinois Ave. #230, inside Wynnewood Village where it's serving coffee with a side of banking services.

Capital One has 55 cafés scattered throughout the U.S. in 19 states, including Arizona, California, and Florida. They debuted the concept in New York in 2001, and opened the first Capital One Café in the Dallas-Fort Worth area at Stonebriar Centre in Frisco in 2023. The Wynnewood Village location is the 7th in Texas.

The idea is that you come in for the coffee … then maybe open a checking account or sign up for a credit card. There are no cash transactions through tellers but they do have two ATMs on site.

But anyone can come in, says Capital One VP for Cafés Kim Conte.

"Whether a Capital One customer or not, our cafés provide financial resources and tools in a space that welcomes everyone," Conte says in an email. "Our cafés are often leveraged for remote work and community gatherings – they’ve even been a hub for early start businesses and entrepreneurs."

The menu includes all your coffee drinks: drip coffee, lattes, espressos, cappuccinos, and teas; beans are from Verve, a California coffee roaster.

Other special drinks include kombucha and a fancy mulled cranberry spritz. Drinks come in three sizes: 8-ounce, 12-ounce, and 16-ounce, and prices are relatively cheap, ranging from $3.50-$12.

There are also breakfast and lunch bites including avocado toast, a yogurt power bowl, grilled cheese, flatbreads, sandwiches, muffins, cookies, and pastries, priced from $3 for cookies to $12 for a sandwich. There will also be both grab-and-go and seasonal items available.

They'll also offer workshops on topics like entrepreneurship and financial literacy.

“How consumers manage their money and interact with their banks is changing," Conte says. "Now that most people prefer the ease and convenience of digital banking, Capital One is also evolving to address and meet the needs of our customers.”

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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