The face of Dallas is constantly evolving. Construction is everywhere, new buildings erecting and older places being renovated. Stephan Pyles is getting ready to open its latest concept San Salvaje, a Latin restaurant, in the space formerly occupied by Samar.
According to the Dallas Business Journal, the restaurant, located in the Dallas Arts District, is slated to open April 28 and will feature a menu inspired by Mexico, Central and South America, the Caribbean and Cuba. Alex Astranti, former executive sous chef at Pyles’ Stampede 66, will serve as executive chef.
The concept’s name means “wild saint” in Spanish and pays homage to Latin America’s history of blending pagan and Catholic beliefs, Pyles said.
Pyles was inspired to create the new concept after returning from a trip through Argentina, Brazil, Ecuador and Peru. At the end of last year, the owners of 2100 Ross Avenue told Pyles they planned to close Samar for building remodeling and offered to refresh Samar or provide the opportunity for a new concept.
Thus, San Salvaje was born.
The dining room will seat 70, with a private dining area that includes views of the Dallas Arts District adding 10 additional seats. It will feature a lounge that can seat 20. A portion of the restaurant’s former patio will be enclosed and the interior space will be reconfigured. The restaurant’s patio will seat 35 and include a bocce ball court and aTristan Al-Haddad sculpture made from magenta steel that will envelope the exterior of the building.
The design, led by Atlanta-based tvsdesign, will include displays of natural stone, metal lanterns, indigenous fabrics and ancient tribal masks that celebrate traditional ceremonies in South America. The restaurant will have a wall adorned with crosses, varying in size and material, to pay homage to Catholicism.
The drink menu will include South American wines and Latin cocktails including caipirinhas, mojitos and pisco sours. Signature drinks will include the chica morada, a Peruvian drink made from purple corn, pineapple and spices infused with pisco, a grape brandy produced in Chile and Peru.
Pyles also plans to bring in live music ranging from salsa to merengue to tango, rumba, cha-cha, mambo and samba.
Pyles also owns Stampede 66 and has partnerships with Sustenio at Hotel Elian in San Antonio and Sky Canyon with Puente Enterprises at Dallas Love Field and Dallas/Fort Worth International Airport.
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