Sauvage

It’s dusk, and you’re sitting by yourself at a polished, votive-lit bar in a sexy inner Southeast wine bar, sipping a very nice Viognier and checking out the lovely old brick walls looming over a long communal table full of laughing, chatting friends catching up over bottles of Roussanne and deviled quail eggs, and the rack of wine barrels next to bistro tables full of loved-up twosomes making kissyfaces over their Prosecco and oysters with Coho roe.

It’s dusk, and you’re sitting by yourself in this sexy inner Southeast wine bar…when suddenly, you are nearly knocked flat off your stool by the blinding, dismaying insight that something very important and very meaningful is missing from your life. Something like a winery in your kitchen.

You’re trying to get a good view of the adjoining winery through the glass-paned doors, but are blocked by a giddy glassy-eyed couple whose conversation alternates between exclaiming how happy they are to have gotten a sitter for their new baby and how much they miss their new baby, when suddenly, you are nearly knocked flat off your stool by the blinding, dismaying insight that something very important and very meaningful is missing from your life. Something like a winery in your kitchen.

Sauvage owner/winemaker Jesse Skiles doesn’t have these sorts of doubting moments, because he already has a winery in his kitchen. After establishing Fausse Piste urban winery, the Culinary Institute of America-trained chef then opened adjoining Sauvage enopub, the name a nod to Skiles’ devotion to wild untamed yeasts and letting them do their thing. The one-page menu of decadent small plates, designed to complement sommelier Jeff Vejr’s 50+ glass pour list of sustainable, natural, organic and biodynamic wines, is characterized as “modern farmhouse cuisine,” in other words, dishes you might eat in a farmhouse if a Top Chef was cooking, dishes like chilled prawns with corn custard, elk carpaccio, bacon-wrapped octopus, and ricotta gnudi in pheasant ragu.

You’ll still be thinking about the whole experience as you lie alone in your twin bed later that night, absently gnawing the peaches-and-cream strudel you got to go, pondering whether maybe, just maybe, it’s time you called that cute contractor from your I Need More Friends! Meetup group, and asked him…if he could rearrange a few walls and install a press, pump, and fermentation tank in your kitchen

Details

Cuisine: New American

Executive Chef: Jesse Skiles and Nicolas Vernon Duff

Owner: Jesse Skiles

Atmosphere: Sexy, secretish, completely romantic hideaway tucked into the gritty inner industrial Southeast

Outdoor seating: No

Best Seat: At the bar

Noise Level: Quiet to Normal

Dress Code: Casual, but it's the perfect place for a dress-up date too

Bring the Kids: No

Bathrooms: Out the front door and down the hall

Parking: Street parking is free and easy to find

Cocktails: No

Beer: Four beers and hard ciders by the glass ($4-$12) and bottle ($15-$32)

Wine: Fantastic list curated by Jeff Vejr; 50 glass pours ($7-$15) and bottles ($24-$60)

Vegetarian Friendly: Somewhat

Good for the following occasions: Date Night, Special Occasion, Wine With Friends, Supper Party, Dining Solo

Group/Private Party Details: Can be reserved for small parties, events and dinners, call 971.258.5829 or email jesse@faussepiste.com for details

Reservations: Call about reserving the communal table for large parties

Take-Out: No

Delivery: No