A Table Shaped by FamilyJohn is a professional chef shaped by family, not formality. His love for cooking comes from his Genovese and Sicilian roots, where recipes were passed down at crowded kitchen tables.Each year, John travels to Cogoleto and Varazze, Italy, cooking alongside family members who taught him by doing, tasting, and sharing. Those same traditions guide every dish served here.
The Saint Italian Steakhouse in the Dallas Design District that blends classic steakhouse vibes with authentic Italian influences. It's known for using high-quality Texas-sourced ingredients like Wagyu Beef, Dry-Aged Cuts, House-Made Pastas, Fresh Seafood, and creative sides. We pride ourselves in outstanding food, professional service, and unique Italian twists on steakhouse classic. The Saint is a sophisticated and stylish spot that's perfect for a special dinner. We offer complimentary valet, and reservations are recommended.
We are craftsmen of Mexican food and drink, serving heritage recipes for beloved Mexican favorites from generations past, evolved through bold flavors, and made with the highest quality ingredients.
Executive Chef-Partner Christophe De Lellis approaches classic French cuisine with a modern perspective and relaxed finesse – it’s what made him such a hit at Joël Robuchon in Las Vegas, where he led the kitchen for nine years. At Mamani, De Lellis’ cooking is rooted in Paris, but also draws inspiration from the French and Italian Riviera. In Mamani’s elegant, comfortable dining room (designed by acclaimed London-based Bryan O’Sullivan Studio), you’ll also be treated to warm and genuine hospitality, a thrilling wine list and outstanding cocktails. It’s the ideal place for any kind of evening, from impromptu weeknight dinners to dazzling celebrations. Reservations are released 30 days prior to the date at 12am CST for groups of 6 or less. For groups of 7 or more, please reach out to our private events team through our website, www.mamanirestaurant.com
Terra centers around a wood-burning grill, with seasonal ingredients cooked over burning flames - tagliata, gamberi alla plancha, whole artichokes charred over embers. Italian wines by the glass or the bottle, classic spirits, seasonal cocktails. Good for a long dinner, a client dinner or a weekend brunch with no rush.
*We welcome walk-ins for lunch from 11-4pm*It’s often said that the smaller the size, the more amplified the essence of a restaurant tends to be. This sentiment rings especially true for Bar Sardine. Helmed by École Ducasse-trained Executive Chef Elliot Azoulay, this French mini bistro captures the essence of vibrancy, allure, and effortless Parisian charm—the platonic ideal of art de vivre.
