Carte Blanche

Name: Carte Blanche
Address: 2114 Greenville Avenue, Dallas, TX, 75206, US
Telephone: +1 214-434-1538

Carte Blanche, located on Greenville Avenue, is Texas' only Forbes 5 star AAA 5 diamond restaurant. With a reputation for exquisite dishes like Single Origin Chocolate Cremeux and Gulf Amberjack crudo, it's a must-visit destination for culinary enthusiasts looking for unparalleled dining experiences.

Recent social media posts

03/16/2026

Final weekend!
We've got some seats available for Thursday and a few on Fri/Sat but not online. We're staggering bookings to ensure everyone coming gets the full experience. If your looking to book DM us here.

Picture above:
Za'atar spiced wild boar with parsnip puree, parsnip chips, dill, mint, cilantro and lime

02/28/2026

Shrimp Sausage
Gulf prawns ground with wagyu fat trim and spices with collars, kristal caviar and a bagna cauda sauce.

Bagna cauda means hot bath In Italian and is usually served with raw vegetables at the beginning of the meal. When I started cooking I worked somewhere that we used it for bread & butter service. Rich with butter, olive oil, anchovy, garlic and in our version dulce seaweed.

02/18/2026

Sauvage's last day will be March 21st!
Thank you all for coming 🙏

02/06/2026

Sauvage Italian Menu — Opening Bites

TX hull peas cooked like Italian canelini bean soup. Rosemary and lemon oil. In Italy, bean soups are peasant food turned sacred — slow simmered until creamy, always finished with good olive oil.
Wood fire grilled cauliflower, capers, golden raisins, cauliflower puree, sweet, sour, salty.
Lamb neck conserva, pickled chili. Lamb smoked and finished confit style, then rolled and sliced.
Grilled focaccia with gulf snapper bacalà spread. Salt cod was originally for preservation, that became tradition. We're treating fresh snapper the same way: salting, curing, poached in milk then whipped into a spread.

02/03/2026

Foie Gras Mousse | Beet Agrodolce | Texas Grapefruit | Orange Tuile

Beets in Italian agrodolce — gently cooked down in Banyuls vinegar and honey to create layers of earthy sweetness and bright acidity. Essentially a fancier sweet n sour.
With foie gras mousse, Texas grapefruit, delicate orange tuile, and flaky croissant.
Sweet, sour, rich, bright 🌞
On the menu through February

Red beets from Gunderman Acres
Citrus from Hargill TX via
Croissants from

02/02/2026

Carne Cruda or Italian steak tartar

For one of the opening courses on our current menu A5 wagyu gets diced and seasoned with truffle puree and embered sunchokes.
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Once seasoned in the bowl we top it with a cheese foam using Tommes de Waco by
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Finished at the end with sunchoke chips and herbs
🌿

Our Italian menu runs through February
11 -ish courses $195
Book via link in bio

01/31/2026

Tiramisu- white coffee cream with crunchy ladyfingers, cocoa-coffee puree, amaretto sabayon

01/25/2026

Over the past few days, while the winter weather kept us indoors, we’ve had the rare chance to slow down and look closely at the restaurant, the food, and why we do this in the first place.

Sauvage has always shifted with the seasons — ingredients come and go, dishes evolve, small changes happen constantly. But sometimes refinement isn’t enough. Sometimes the creative answer is to clear the table and begin again.

So that’s what we’re doing.

Starting this weekend, Sauvage will take on a new identity each month — a rotating theme that lets us explore a cuisine, a perspective, and a set of flavors more deeply, while still staying grounded in the local farmers, ranchers, and producers we work with every day.

February is our first turn, and we’re going all in on Italy.

Not in a traditional sense, but through the Sauvage lens — Texas products, Italian spirit. Expect handmade couscous, olive-crusted wagyu beef rib kissed with pecan wood smoke, snapper treated with the care and reverence of Italian salt cod, and several other dishes built from ingredients we’re genuinely excited about. Rustic, ingredient-driven, and a little unexpected.

We’re also refining our service format to match this new direction. Moving forward, we’ll offer two seatings on Fridays and Saturdays, with weekday service paused so we can focus on development, sourcing, and making each menu change feel truly intentional.

This is a reset, creatively and seasonally, and we’re looking forward to sharing the first chapter with you.

We look forward to seeing you soon.

— Sauvage

01/15/2026

Foie gras, finished simply and deliberately—green tomato jam for brightness, aloe for lift, mint for freshness, pepitas for texture.
Available everywhere we serve food: tasting menu, cocktail bites, and à la carte

01/13/2026

Sunchokes cooked in the embers, cured mushrooms, black truffle, grated hazelnuts

01/10/2026

New amuse set
Smoked grouper with celeriac and peanut 🥜
Capra farms lamb with fermented harissa
Smoked wagyu croquette with black lime
Elk Tartar with charred onion and Tommes de Waco

Elk-
Wagyu -
Lamb -
Tommes de waco -

Address

2114 Greenville Avenue
Dallas, TX
75206

To get to Greenville Avenue in Dallas using public transport, you can take the DART (Dallas Area Rapid Transit) light rail to the Mockingbird Station. From there, transfer to a bus that goes to Greenville Avenue.

If you prefer to drive, you can take US-75 N and exit onto Mockingbird Lane. Turn right onto Greenville Avenue and continue until you reach your destination. There are various parking lots and street parking available along Greenville Avenue for your convenience.

Telephone

+1 214-434-1538

Website

http://carteblanchedallas.com/

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What people say

Carte Blanche on Greenville Avenue in Dallas is a culinary gem that stands out as Texas' only Forbes 5-star AAA 5-diamond restaurant. The dedication to excellence and innovation shines through in every dish they present, making it a must-visit destination for food enthusiasts.

One of their recent creations, the Single Origin Chocolate Cremeux with Preserved Texas Oranges, Charred Kumquat, and Candied Guajillo Chili, showcases their mastery in blending unique flavors and textures. This dish is a true delight for the senses, offering a harmonious balance of sweet, tangy, and spicy elements.

Their commitment to quality and creativity is further highlighted in dishes like the Gulf Amberjack Crudo featuring Shiro Shoyu, Fresno Chili, Toasted Pepitas, Smoked Roe, and Kumquat. Each component is thoughtfully curated to deliver a burst of fresh flavors that leave a lasting impression on diners.

Carte Blanche's accolades speak volumes about their culinary prowess, with prestigious awards like the Forbes 5-Star rating being a testament to their unwavering pursuit of excellence. It's no surprise that they have retained this honor for the third consecutive year, solidifying their position as a top-tier dining establishment in Texas.

For those looking to indulge in an extraordinary dining experience, Carte Blanche offers dishes like Mole Negro with Smoked Wild Boar Belly and Puffed Quinoa that push boundaries and redefine traditional flavors. The attention to detail and artistry displayed in each dish elevate the overall dining experience to new heights.

With offerings like Foie Gras Mousse with Pink Lady Apple Mostarda and Duck Prosciutto or the Gulf Cobia Crudo with Trout Roe and pickled winter melon, Carte Blanche continues to captivate diners with their innovative approach to fine dining.

Overall, Carte Blanche on Greenville Avenue is a culinary haven where passion meets perfection. From exquisite flavor combinations to impeccable presentation, every aspect of the dining experience at this esteemed restaurant exudes sophistication and elegance. A visit to Carte Blanche promises an unforgettable gastronomic journey that celebrates the artistry of food at its finest.

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