Finally, more news on Stephan Pyles' upcoming restaurant San Salvaje that's going into the old Samar space downtown. A press release issued today says San Salvaje, which translates to 'wild saint', "celebrates the union of pagan indigenous culture with a host of saints revered in Latin America." (Wow. When's the last time the term 'pagan' was used to describe a restaurant concept?)
The concept was influenced by Pyles' recent travels to Argentina, Brazil, Ecuador and Peru; the menu will also show influences from Mexico, Central and South America, Cuba and the Caribbean. Taking the reins as executive chef will be Alex Astranti, who most recently served as executive sous at Stampede 66. No details on any specific dishes were mentioned in the release, although previous info indicates tacos, empanadas, ceviches, handmade tortillas and things of that ilk.
The drink menu "will showcase South American varietals and traditional Latin cocktails including Caipirinhas, Mojitos and Pisco Sours," plus the traditional Peruvian drink the Chicha Sour.
San Salvaje's interior, designed by Atlanta firm tvsdesign, will feature "natural stone, metal lanterns and accents including colorful indigenous fabrics and ancient tribal masks," as well as a wall of crosses "to represent the Catholic influence." Indoors, expect an open kitchen with counter seats and a full bar and lounge area, and a dining room to seat 70. An outdoor patio will feature additional seating for 35 and a so-hot-right-now bocce ball court plus an interesting focal point: "A massive Tristan Al-Haddad sculpture made from ribbon-like, magenta steel."
· Is This What Stephan Pyles' San Salvaje Will Look Like? [-EDFW-]
· More San Salvaje coverage [-EDFW-]