Vandelay Hospitality led by Hunter Pond – is set to open their newest concept, Le Bistrot Bar Sardine, an intimate Parisian bistro nestled in Snider Plaza at 6805 Snider Plaza, Dallas, TX on Friday, December 20 (dinner-only at first with lunch and brunch added in the coming months). Under the culinary leadership of École Ducasse-trained Executive Chef Elliot Azoulay, who has relocated from Paris, France exclusively for this endeavor, Bar Sardine offers a sophisticated yet intimate slice of Paris in the heart of Park Cities.
“Our vision for Bar Sardine was to create a space that encapsulates the essence of a Parisian bistro—where the charm of France meets the warm hospitality of Dallas,” says Hunter Pond, Founder & CEO of Vandelay Hospitality in a statement. “We hope to offer an authentic and intimate dining experience that transports our guests to the cobblestone streets of Paris, where candlelit bistros hum with lively conversation, cocktails are crafted with elegance and precision, and exquisite dishes celebrate the timeless art of dining.”
Bar Sardine’s menu reflects the essence of Parisian dining, with dishes that highlight Chef Azoulay’s passion for gastronomy, bistronomy, and Mediterranean flavors.
Curated by Chef Azoulay, the menu embodies art de vivre—the Parisian art of living well. Guests can expect small plates and dishes that showcase his mastery of authentic French cooking techniques, paired with his innovative flair.
Chef Azoulay was born to North African parents who instilled in him a love for food with his father making savory dishes in the household and his mother creating decadent desserts. After spending his formative years in Paris, he moved to Orlando, Florida at the age of 15 to attend a golf academy. Post-college, he turned professional, playing golf for three years until an injury redirected his passion. A serendipitous introduction to Hunter Pond by a mutual friend, who had enjoyed many of Elliot’s exceptional meals in the past and encouraged him to cook for them, ignited his passion for the culinary arts.
Determined to refine his newfound passion, Elliot returned to Paris to immerse himself in the city’s culinary traditions. He trained at École Ducasse, and gained experience at establishments such as La Fontaine de Mars and Le Petit Lutetia—both favorites of Pond when visiting Paris. A stint at the three-star Michelin restaurant Le Petit Nice in Marseille under renowned Chef Gérald Passedat further honed his skills.
Reflecting on his inspiration, Chef Azoulay shared, “I want our guests to feel like they’re in Paris for an hour and a half, two hours when they come to Bar Sardine. My dishes celebrate the simplicity and elegance of French cuisine, where each ingredient is meant to shine. I’m excited to bring authentic, high-quality French food to Dallas and create an unforgettable experience.”
Menu highlights include L’Escargot elevated with parsley butter and pommes grenailles; Artichaut Barigoule – artichokes braised in white wine with roasted vegetables; Saumon Tartare with spice aioli, avocado and caviar; Scallops au Caviar – seared scallops, roasted leeks, and Osestra beurre blanc; and Oeufs à la Lyonnaise – deviled eggs with vegetable salad.
For those seeking an array of flavors to share, Bar Sardine’s Apertifs & Hors D’oeuvres section offers a delectable selection of artisanal cheeses like Brie de Meaux and Roquefort, onion soup gratinee, honey truffle brie baguette, and crisp frites available with truffle for an added touch of decadence. This menu segment is perfect for pairing with one of the signature cocktails or a glass of wine from its curated list.
Bar Sardine’s beverage program is equally impressive, featuring exclusive signature cocktails like the Caviar Martini – Grey Goose, toasted rye, white peppercorn, bitters and Osestra caviar; the Fluffy Margarita Royale – Olmeca Altos, Ancho Verde, lime, fluffy pineapple, pineapple soda, prosecco and lava salt; Chocolate Negroni made with Campari, creme de cacao, and chocolate bitters; and Tequila Rouge Fumée – blanco, Sip Smith lemon drizzle, sweet vermouth, Cocchi Americano, creme de cacao.
Le Bistrot Bar Sardine opens Friday, December 20, at 6805 Rue Snider Plaza.
Open Tuesday – Saturday (Dinner) 4p – 10p, Late-Night Friday/Saturday is bar only until midnight and Closed Sunday & Monday.
