Bar Sardine Brings Parisian Flavors to University Park
Want a trip to France? Now you can get a taste of Paris in Dallas.
Le Bistrot Bar Sardine, a new Parisian bistro serving authentic French cuisine, is set to open in Snider Plaza in University Park on Friday, Dec. 20.
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.
Azoulay designed the menu, which offers small plates and dishes infused with authentic French cooking techniques and Mediterranean flavors. He wants his guests to feel like “they’re in Paris for an hour and a half, two hours when they come to Bar Sardine.”
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.
Feature written by Rebecca Hsu for Dallas Observer | December 2024