The Saint, an Italian-inspired steakhouse with an emphasis on Texas ingredients, announces it will open to the public on Thursday, May 11th. Created by Hooper Hospitality Concepts (HHC) with Culinary Director Jacob Williamson at the helm, will offer an Italian-Inspired Steakhouse using Texas ingredients.
Occupying the former Two Sisters space at 2633 Gaston Avenue, Dallas, TX 75226, the 4,900-square-foot space has capacity for 120 guests. Inspired by a “saints and sinners” motif, The Saint invites guests to carve out their own path for the evening, with thoughtful elements peppered throughout the space and menu to reflect the theme.
HHC’s Chief Executive Officer, Andy Hooper, who has more than two decades of experience in the hospitality industry, says in a statement, “When conceptualizing a restaurant in one of the most exciting and diverse culinary scenes in America. We knew we wanted to offer something unique that would combine Las Vegas flair with the world-renowned hospitality and rich natural resources Texas is known for.”
Chef Williamson will continue to support local purveyors, farmers, and ranchers at The Saint, drawing on his long-standing relationships he’s curated over the years. Chef Jacob’s connections within the Texas farming and ranching community are an incredible asset to the restaurant, and one that guests will see displayed on their menus and plates throughout their meal.
Williamson will source produce from Vertigrow (Waxahachie), mushrooms from Texas Fungus (Arlington), ricotta from Dallas Mozzarella Company (Dallas), and beef from ranches including Wagyu X (Midlothian), Rosewood (Ennis), Honor Wagyu (McAllen) and R-C Ranch (Houston); to name a few suppliers.
Seasonality will be a key focus for Chef Williamson which will be mirrored through the dinner and cocktail menu.
Signature dishes include appetizers such as Maine Lobster Arancini – fra diavolo aioli; Whipped Ricotta – chili crunch, 75204 Honey, grilled rustic bread; Steak Tartare – truffle carpaccio, balsamic cured egg yolk; Bluefin Tuna Crudo – pistachio pesto, Calabrian chili, olive oil; Prosciutto San Daniele – burrato, cracked black pepper, grape tomatoes, aged balsamic; and Golden Osetra Caviar served with miniature baked potatoes, truffle crème fraiche and chives.
Salads such as an Iceberg Wedge and Fava Bean Salad will also be available, in addition to The Saint Caesar made with Gem Romaine, focaccia breadcrumbs, and a house made creamy black garlic dressing.
While The Saint will offer a robust steak, meat and seafood selection, Chef Williamson has ensured there will be something for everyone who visits; even vegetarian and vegan guests. For example, the Pappardelle Bolognese is made with chickpea pasta, San Marzano tomatoes and Lion’s Mane Bolognese offering dairy-free and meatless option for guests with dietary restrictions.
On the flipside, guests looking to indulge in locally raised beef can choose from options such as Texas Wagyu Tomahawk Chop (Wagyu -X) – Calabrian chili compound better; Texas Wagyu NY Strip (Honor Wagyu) – The Saint steak sauce; and Prime Beef Filet (44 Farms) – Barolo reduction. Enhancements are available to each steak such as a Gorgonzola Raviolo; Confit Garlic; Caramelized Cipollini Onions; Poached Farm Egg; and Foie Gras Butter.
Other mains include dishes such as Braised Colorado Lamb Shank – mint salsa verde; 14oz. Double Cut Chop – Negroni glaze; Texas Quail Piccata – white wine, Meyer lemon, garlic, fried capers; Pan Seared Diver Scallops – spring pea risotto, lemon agrumato, mint; and Sauteed Branzino – warm tomato-caper vinaigrette.
Desserts will be made in house with the exception of the white chocolate cheesecake which will be provided by local bakery J. Rae’s Dallas.
Meanwhile the cocktail menu will feature twelve specialty craft cocktails with a focus on signature Italian and Texan spirits. A few examples of cocktails include The Saint Spritz – Aperol, Grey Goose strawberry-lemongrass vodka, St. Germain, prosecco and strawberries; Macchiato Martini – Tito’s, Mr. Black Coffee Liqueur, espresso, macchiato amaretto foam; Negroni Bramble – Bombay Bramble Gin, Lo-Fi Sweet Vermouth, Campari, Lejay Crème Cassis, berries; and Romagna Sour – Yellow Rose Texas Whiskey, lemon, simple syrup, Cleto Chiarli Labrusco float, rosemary. The wine list at The Saint will feature a robust offering if Italian and French wines offered an approachable price point.
The space was designed by Greg O’Neal, Creative Principal of Philosophy Design, known for creating memorable restaurant design moments through restaurants such as Shinsei, Lovers Seafood, Harpers, The Finch, and more. O’Neal’s drew inspiration from the “saints and sinners” theme, which he executed through a playful implementation of contrasting relationships such as where dark meets light and femininity and masculinity.
The space was designed to highlight and draw attention to the star of the show – the food and beverage program – however, each time guests visit they will uncover something new whether it’s the carefully selected art, wall coverings, upholstery, or light fixtures.
“Whether you’re visiting for a business meeting or date night, or just grabbing a cocktail out with your friends, we’ve designed The Saint to be one of those spaces where it’s always appropriate no matter what the occasion,” says O’Neal.
The Saint will feature a private dining room available for up to 12 people, and bar seating with full service to accommodate 10-12 guests.
The Saint will be open 5pm-10pm Sunday, 5pm-10pm Tuesday-Thursday, and 5pm-11pm Friday and Saturday.
