Sauvage restaurant review - New York, USA
Located just off Brooklyn’s McCarren Park, Sauvage - French for wild or savage - is the newest venture from Joshua Boissy and Krystof Zizka, the duo behind the popular Williamsburg eatery, Maison Premiere.
Inspired by the Art Nouveau movement, Boissy has incorporated organic curves, plants and natural elements into the interiors, while intricately layering in nods to both old Hollywood glam and its present-day location. Aside from the collection of imported, Parisian-auction-won chairs, every element was custom-made and designed by Boissy in collaboration with Urban Aesthetics; hand-blown glass and goose-necked brass chandeliers complement the walnut veneer and brass detailing, Italian Hermes brown leather banquettes delightfully contrast with the rough, patinated solid bronze sheeting, spread thin and soldered across the back bar wall, while light pouring in from outside, casts onto the wall, organically changing its vibrant green hue throughout the day.
This philosophy continues to the food, devised by another Maison Premiere veteran, Chef Lisa Giffen, who created a French-inspired American menu. Here, inventive fusions include Plymouth Rock pot-au-Feu with chicken skin smaltz toast; or pig head confit with yellow eyed peas and stone fruits. A carefully curated list of natural and bio-dynamic wines and small-batch spirits offer effortless pairings.