Bar News

New bar-restaurant to provide urban refuge in Dallas' hottest club district

Saaya

Milkshake Concepts

There's a new bar opening in one of Dallas' hottest club districts. Called Saaya, it's a new spot from Milkshake Concepts (Vidorra, Harper's, The Finch) opening at 2511 Swiss Ave., and will debut this spring.

According to a release, Saaya will serve as an escape from the urban hustle bustle; Saaya means shadow, shelter, or refuge in ancient Sanskrit.

It'll sit next door to Citizen, the glitzy nightclub that Milkshake relocated to Deep Ellum in 2019, with a synergistic plan to feed off each other, making for a lively night on the town or else a tranquil setting for late-night cocktails and shared plates. The group also opened Harper's, their upscale restaurant in the Epic building, one block away in 2021.

"With both Citizen and Harper’s nearby, we felt a venue like Saaya - with its unique offerings - would be a welcome addition to the neighborhood," says Asim Sheikh of Milkshake Concepts in a statement. "Saaya delivers that same energy, but with the refined and relaxed approach of an oasis in the middle of downtown. There’s nothing quite like it in Dallas and we can’t wait for our guests to indulge in our newest experience."

It's also across from Bottled Blonde, one of the most successful bars in Dallas, and is in the middle of the so-called North Good Latimer District, an unexpected club zone in a neighborhood just east of downtown Dallas, straddling Good Latimer Freeway, between Live Oak and Elm streets, that has drawn a number of high-profile bars.

Saaya will offer live entertainment, including private karaoke suites and also traditional hookah.

They'll also do food. The menu will feature mezze – small Mediterranean-style tapas meant to be shared with family and friends.

Dishes will include

Lebanese Caesar Salad with Chopped Romaine, Goldened Zaatar Croutons, Pickled Red Onions, Tahini Caesar Dressing
Crispy Cauliflower with herbed tahini, pine nuts, capers, Hawayej spice
Beef Shawarma Bites made with Lavash Bread, Tahini, Red Onion, Tomato, Cucumber, Sumac, Parsley

They will also bake fresh Manakish – Lebanese flatbreads – in a variety of options.

The bar program will feature two signature cocktails: 43 Shades of Gray, with Gray whale Gin Crème de violet, Licor 43, allspice, and lemon; and the Pompeii Passion, with Ancho Reyes, passion fruit, coconut, and lime.

Decor at the authentic Mediterranean feel to ensure the nearly 5,400-square-foot space is Mediterranean, including an expansive patio, rich and colorful fabrics throughout the interior, and a lush native greenery and foliage in the outdoor space.

deep-ellum openings

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.

downtown