This new restaurant is from Vandelay Hospitality Group, the parent company of multiple high-profile Dallas eateries such as Hudson House, Anchor Sushi Bar and Brentwood. The company's vision for Bar Sardine is to “create a space that encapsulates the essence of a Parisian bistro.”
The culinary team is led by chef Elliot Azoulay, who was trained at the esteemed École Ducasse and worked at iconic French restaurants, including La Fontaine de Mars, Le Petit Lutetia and the three-star Michelin restaurant Le Petit Nice.
Chef Elliot Azoulay leads the culinary team at Bar Sardine. His CV includes the three-star Michelin restaurant Le Petit Nice.
Kayla Enright
Some dishes on the menu, for which we had to resort to Google Translate, include l'escargot, snails served with parsley butter and pommes grenailles (small potatoes); artichaut barigoule, artichokes braised in white wine with roasted vegetables; saumon tartare, fresh raw salmon with spice aioli (creamy garlic sauce), avocado and caviar; and Oeufs à la Lyonnaise, deviled eggs with vegetable salad.
Bar Sardine’s Apertifs & Hors D’oeuvres section offers a variety of classic French tastes, including onion soup gratinee, honey truffle brie baguette, truffle frites and a selection of cheeses like brie de meaux and Roquefort.
The drink menu has a now-trending caviar martini, a mix of Grey Goose, rye whiskey, white peppercorn, bitters and Osestra caviar. The Fluffy Margarita Royale combines of Olmeca Altos tequila, ancho verde, lime, fluffy pineapple, pineapple soda, prosecco and lava salt.
Everything at Bar Sardine feels meticulously crafted, and we’re looking forward to its opening.
Reservations can be made online at Bar Sardine’s website.
Le Bistrot Bar Sardine, 6805 Snider Plaza. Dinner Hours: Tuesday – Saturday 4–10 p.m.; Late-night Friday – Saturday: bar only until midnight. Lunch and brunch hours will be added in the coming months.
