Dallas-based Vandelay Hospitality Group opened French concept Le Bistrot Bar Sardine in December 2024. The Parisian bistro-inspired venue is the company’s second inside Highland Park’s Snider Plaza: It opened New Orleans-style chophouse and bar Jack & Harry’s six months earlier. “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 and CEO of Vandelay Hospitality. Pond and Vandelay are also behind steakhouse Drake’s Hollywood, D.L. Mack’s, Anchor Sushi Bar, and local seafood favorite Hudson House, which has seven locations across DFW.
Executive Chef Eliott Azoulay relocated from Paris to direct Le Bistrot Bar Sardine’s culinary direction. “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,” he says. “My dishes celebrate the simplicity and elegance of French cuisine, where each ingredient is meant to shine.” He adds that the menu embodies art de vivre—the French art of living well.
Chef Azoulay grew up in Paris before moving to Orlando when he was 15 to attend a golf academy. He played professionally after college for three years, before leaving the circuit due to an injury. Azoulay met Pond through a mutual friend, and the restaurateur further ignited a passion in Azoulay for culinary arts.
The budding chef returned to Paris, where he trained at École Ducasse, a globally renowned culinary school. He also worked at Parisian restaurants La Fontaine de Mars and Le Petit Lutetia—both favorites of Pond’s in the city of lights. Finally, Azoulay trained under the esteemed Chef Gérald Passedat—who has earned three Michelin Stars since 2008—at his restaurant Le Petit Nice in Marseille. Now, Azoulay looks forward to leaving his mark on Pond’s new concept. “I’m excited to bring authentic, high-quality French food to Dallas and create an unforgettable experience,” he says.
Dinner menu standouts helped provide a memorable taste of France. The Honey Truffle Brie Baguette is a must-try appetizer that is perfect to share or pair with a glass of wine or craft cocktail. When dining in for happy hour or a later night light meal, opt for the Truffle or Caviar frites. For the main course, I recommend Branzino Provençale with ratatouille and homemade pesto if you tend toward surf or a tender filet Diane if you prefer turf. The Escargot with a cognac butter sauce will have you feeling truly French and can stand its ground as an appetizer or entrée. For dessert, flaky profiteroles filled with vanilla ice cream and topped with a rich chocolate sauce offer a memorable sweet finish.
Peruse the long list of wine and bubbles labels from France and Napa, California. There are options for a casual, more budget friendly night on the town or a splurge for a formal occasion. Fans of craft cocktails can enjoy standouts such as the Fluffy Margarita Royale, a drink combining tequila, fluffy pineapple, agave, lava salt, prosecco, and a pineapple-infused Poblano pepper liqueur, or one of several spritz options.
The restaurant’s mood-lit atmosphere features memorable artwork. A small but lively bar anchors the rear of the restaurant, while cozy tables wrap around the space’s perimeter. An outdoor patio enables sunset seating on a temperate evening. “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,” Pond says. Steady dinner and later evening crowds make reservations a must at Le Bistrot Bar Sardine.
Next up for Vandelay and Pond? Reports suggest the hospitality group is working on a third concept to be located in Snider Plaza, a Mexican venue called El Molino.
“My dishes celebrate the simplicity and elegance of French cuisine, where each ingredient is meant to shine,” Chef Eliott Azoulay, Le Bistrot Bar Sardine