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    Sushi News

    Dallas' Trinity Groves unwraps new Japanese hand-roll sushi restaurant

    Teresa Gubbins
    May 11, 2023 | 4:19 pm
    temakeria

    Hand holding hand-roll at Temakeria.

    Temakeria

    West Dallas eatery complex Trinity Groves is unrolling a new sushi restaurant, because that is what you do with sushi restaurants, you roll and unroll. Called Temakeria, it's described in a release as a Japanese temaki-style sushi spot, and is slated to open on May 16 in the former V-Eats space at 3011 Gulden Ln. #102.

    Temakeria is from Trinity Groves Restaurant Group, led by husband-and-wife Julian and Alexa Rodarte, who are overseeing the development of Trinity Groves and whose previous collaborations have included Lexy's and Nitro Burger.

    Temakeria is their black-and-white "2D restaurant" designed for picturesque moments and sensory dining, with a menu of Japanese sushi, hand rolls, and sashimi, served in 3D printed vessels, plus colorful cocktails.

    In a statement, Julian explains the name:

    "The name 'Temakeria' is a play on words using the Japanese word for hand rolls 'temaki' and taqueria," he says. "The idea is to enjoy taco-shaped temaki in a picturesque setting the way you would eat tacos at a taqueria."

    Featured dishes will include lobster karage, poke nachos, gyoza, and hand rolls filled with toro, salmon, unagi, softshell crab, and more.

    Temakeria will also be vegan-friendly with vegetable hand rolls, vegan appetizers, and a dessert utilizing tofu to make a matcha tofu crème brûlée, yes totally here for that, thank you.

    The bar will serve spirits, sake, beer, wine with a cocktail list crafted by mixologists Joe Renteria, who co-founded Racho Mezcal, and Daniel Ayala, with a focus on authentic Japanese ingredients and vibrant colors.

    Decor
    The 1,694-square-foot space has seating for 40, including an eight-seat sushi bar, and a 1,200-square-foot patio. Interior design is by Alexa Rodarte.

    "My inspiration for this design comes all the way from Asia and I have been anticipating this design for over a year, waiting to pair it with the perfect concept," she says. "When Julian told me the next restaurant we were creating was Japanese, I knew it was the perfect match."

    They worked with artists and designers including Dallas artist Jonathan Freeman, known as Jonathan Krown, who did the hand-drawn art on the walls; and 18-year-old designer Taylor Dobson, who created the temaki holders out of organic plant based PLA material that is food safe and matched Alexa's design.

    It'll be open for dinner daily, plus lunch Friday-Sunday.

    Julian says he's had this concept in mind for a while, stating, "I am excited Phil Romano gave me the opportunity to bring it to life here at Trinity Groves. After the success of Beto & Son, Lexy’s and Nitro Burger we are excited to keep opening more fun, delicious and exciting concepts at Trinity Groves like Temakeria to join the ranks of the other known and loved concepts like St. Rocco’s, Kate Weiser, Art Park, and Cake Bar."

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    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.

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