French Food Goes Wild At Sauvage

Nicole Franzen / Sauvage

[tw-divider]The Scoop[/tw-divider]

  • The James Beard Award-winning team behind Maison Premiere has opened Sauvage, a gorgeous seafood-focused restaurant in Greenpoint, Brooklyn. Chef Lisa Giffen, also a partner in the restaurant, has previously worked at Daniel, Blue Hill, and Alain Ducasse’s Adour

  • In addition to a raw bar that includes oysters, queen crab with brown butter, and prawns with saffron aioli, there are are inventive entrees like squid ink pasta, lobster with blood sauce, and pike with mountain vegetables

  • Former Maison Premiere bartender Will Elliot heads the drinks program with cocktails like Riding Tigers (Jousset sparkling wine, peach pisco, and Pineau de Charentes Armagnac) and the Pastis Cobbler (Argala Pastis, cherry, quina, and chamomile)

[tw-divider]Insider Tip[/tw-divider]

Sauvage, French for “wild” or “natural,” has a special dish for two that will help you weed out any picky eaters you might be considering as romantic partners. That’s a pig head confit with fresh fruit ($65)