Once again, Dallas is in great company and continues to be recognized by internationally acclaimed restaurant concepts. In addition, it has expanded internationally in Europe (Paris) and the Middle East (Riyadh). Like other groups that have focused on the Dallas market, Sadelle’s has an established presence in Las Vegas, New York and Miami. Interestingly, Sadelle’s is part of the Major Food Group, a hospitality group whose portfolio includes Carbone, another recent addition to Dallas. One can certainly appreciate the quality and portion size, which is not limited to the salads. The portion is large, and the vegetables are notably crispy and flavorful. As a starter, the Greek salad is a hearty blend of vegetables with feta cheese and a zesty herb vinaigrette. While salads rarely make or break a restaurant, it is often a solid indicator of freshness and ingredient selection. It’s tender and flaky, with a kick from the fresh horseradish. While smoked fish is a specialty, the roasted salmon is also very well done for the diner who may be counting calories as part of a New Year’s resolution. This dish itself is the perfect blend of sweet and salty, a classic pairing that is synonymous with the New York deli experience. While there are several caviar options, you may also opt for chicken schnitzel with a side of spicy mustard and cole slaw. The dinner menu itself is very approachable - not quite comfort food, but not quite Michelin star either. Still true to the deli theme, the staff wears long white butcher coats adorned with the Sadelle’s insignia. This is true of most of the accents, which are vaguely retro/Art Deco, but also fancy (for lack of a better term). The interior itself has booth seating, not unlike what you would expect to see on an episode of Seinfeld, but much more sophisticated than the red patent leather of a shiny diner. Nathan Schroeder For dinner, Sadelle’s transforms from a deli into a full-service restaurant. For deli connoisseurs, this is a beautiful sight. Here the salmon, sable and sturgeon are hand-sliced the old-fashioned way, paper thin, across the lines, using a long, straight blade. Perhaps most impressive among the daytime assortment is the smoked fish, a critical element of the New York deli experience. Sadelle’s daytime offerings include classic sandwiches of roast beef, turkey, ham or bacon, and traditional deli sides including fresh cole slaw and “New York” pickles. Customers may also opt for café-style dining along the street, where patrons feverishly work on laptops as they sip Sadelle’s notoriously strong coffee and fresh bakery items. Directly out front are several 15-minute parking spots, which is convenient for grab-and-go customers stocking up on bagels, smoked salmon and sides from the full-service deli case. In accordance with the corner deli theme, Sadelle’s appropriately occupies a side lot in glamorous Highland Park Village, adjacent to Preston Road.
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