An Asian fusion concept with locations around the world is coming to Dallas. Salvaje, the Japanese-Spanish fusion restaurant founded by international chef Fermín Azcué, will open in the previously occupied space on the ground floor of the 17 Seventeen Building at 1717 McKinney Avenue. From Stampede 66, chef Stephen Pyles' former restaurant that closed in 2018.
The Dallas store has been in the works for more than a year, but construction is finally starting to move forward and is scheduled to open in late 2024, according to a spokesperson.
Venezuelan-born Azcué joined Salvaje's first location in Panama in 2018 after working in restaurants in Barcelona, France, Panama and the United Kingdom, including a Michelin-starred dinner by Heston Blumenthal in London. . Since then, they have opened stores in the following locations: It has been rolled out in Madrid, Dubai, Guatemala, Bogotá, Al Khobar, Miami and more, and is scheduled to open in Mexico City this fall.
The menu is a very creative combination of Japanese cuisine with Latin influences drawn from the azuque experience, with dishes such as Salvaje's Japanese tacos sautéed in a wok in a shell made of crispy seaweed. Filled with fillet steak, yuzu, and Chinese cabbage paste. Japanese-style mushroom risotto is made with domestic mushrooms in Kushihikari rice and finished with vegetable and beef demi-glace sauce.
In addition to a seasonally changing sushi and omakase menu, guests can enjoy signature dishes such as lobster dumplings, lamb shanks with teriyaki sauce, crispy wontons, and Brussels salsa kimchi.
There's sushi, a raw bar, a robata section with flame-grilled items like salmon and bluefin tuna charasu, and three types of fried rice: duck fried rice, vegetable fried rice, and wagyu fried rice. There is also an essential meal, brunch.
Prices are high, tops out at $290 for Australian Wagyu Beef Tomahawk with Wasabi Chimichurri. But as is often the case with these “atmospheric” places, the idea is that you're here to spend the evening sharing drinks and food.
Cocktails, such as the Salvaje Colada ($22) featuring coconut liqueur, pandan, coconut syrup, pineapple, lime, and coconut cream, are highly specialized and served in unusual containers such as skull cups and horns. They also have wine, beer, sake, Japanese whiskey, and mocktails.
Interior details have yet to be announced, but other locations include a giant (nearly life-sized) bronze rhinoceros sculpture hanging above the bar, multiple rooms, and seating in one area. The experience is geared toward restless millennial diners who are tired of eating. These promise fulfillment “for connoisseurs of haute cuisine and intrepid people who want to enjoy completely new experiences of gastronomy and entertainment that push boundaries and truly raise the bar.”
“We at Salvaje put the quality of our food and the nature of the ultimate guest experience at the forefront of our brand,” Azcueh told Miami New Times. “Since opening in Latin America, Salvaje has become a must-visit restaurant for tourists and locals alike. Its success is due to the hard work of our team and our ability to create an environment that people crave. It is a true testament to
The strange coincidence of Dallas Salvaje occupying the space that used to be Stephen Pyles' restaurant is that Stephen Pyles also owned a restaurant called San Salvaje just down the street on Ross Avenue.
