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Sauvage
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Sauvage
What Our Expert Scouts Are Saying
Secreted away inside the Southeast industrial district's Fausse Piste winery, this rustic-chic wine bar serves a succinct selection of decadent bites like deviled quail eggs, nasturtium-topped tombo carpaccio and foie gras panna cotta, all designed to complement a 50+ glass pour list that emphasizes sustainable, natural, organic and biodynamic wines reeking of terroir and wild yeasts...in a good way. Both the winery and kitchen are overseen by owner, winemaker and CIA-trained chef Jesse Skiles, who clearly requires far less sleep than the average person.
What Our Expert Scouts Say
January 07, 2013
Sharing its inner SE space with Fausse Piste winery, this rustic-chic wine bar entices with decadent eats like pheasant dumplings and wild boar ribs, and a 50+ glass pour list that emphasizes sustainable, natural, organic and biodynamic wines. Plus, its über-cozy, wine barrel-lined, brick-walled confines make for the consummate winter hidey-hole.
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November 14, 2012
With rock-bottom prices on glass pours and sophisticated-yet-affordable vino-friendly nosh (deviled quail eggs, anyone?), Fausse Piste winemaker Jesse Skiles’s signless Sauvage is a speakeasy even a vintner could love.
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