Sneak Peek: Chef David Bridges’ Sauvage Will Open in Shreveport This Fall

This Fall, Chef David Bridges – along with his wife and pastry chef, Stephanie, and partner Zoran Tomic – will open a beautiful new restaurant in the space that once housed Bella Fresca Bistro and Wine Country Bottle Shop.

Sauvage (608 Absinthe Court, Shreveport) will spotlight regional Southern cuisine in a thoughtful way, with menu items expected to include Bridges’ incredible fried chicken and biscuits (he says he’s worked on the recipe for “well over a decade”), a playful spin on Shreveport-style stuffed shrimp, a Deep South twist on Mexican elotes called “Delta corn” (Mississippi comeback sauce slathered on an ear of fresh corn that’s been boiled in crab boil), pimento cheese-stuffed cornbread muffins topped with candied jalapeño peppers, potatoes au gratin prepared in the style of queso fundido, and more. Each day’s menu will also feature several blue plate-style specials. Stephanie Bridges will create a wide range of homemade Southern sweets for dessert.

Chef David Bridges, photographed at Bella Fresca in July of 2019.

The Bridges, along with partner Tomic, see themselves as part of a “rebirth” that’s currently underway in the local restaurant community, and it’d be hard to argue against that idea. This fall will see new restaurants from Chef Gabriel Balderas (of El Cabo Verde), Chef Anthony Felan (of Fat Calf Brasserie), and Chef Boz Baucum (of Marilynn’s Pace), among other openings. Bridges said that he expects Sauvage to open quietly sometime this fall, indicating that it could open as soon as November.

During my recent sneak peek at the in-progress restaurant, the chef’s table stood out as a really special design element. With seating for eight, the chef’s table is located in a small library that houses Bridges’ cookbook collection. Tomic told me that the chef’s table is already a hot booking, which says a great deal about local buzz surrounding Sauvage.

Just in case all of this sounds very fancy, I should point out that I don’t believe Sauvage intends to be a fine dining restaurant. Throughout our conversation, Bridges kept coming back to the daily plate lunches, the fried chicken and biscuits, and from-scratch versions of popular Southern sweets like banana pudding and Moon Pies.

It’s never a great idea to evaluate a restaurant – or any business – prior to opening, but Sauvage has all of the makings of a great, contemporary southern eatery. There will be at least a half-dozen new, chef-led restaurants opening in Shreveport-Bossier this Fall, and if the progress at Sauvage is any indication, local diners are in for a fantastic 2020.

Like Sauvage on Facebook.

Enter to win our Fall 2019 giveaway! The Shreveport-Bossier Convention and Tourist Bureau is giving away a prize package valued at more than $425, including hotel accommodations from Hilton Shreveport, dining at Flying Heart Brewing and Pub, shopping at The Enchanted Garden, and more. To enter, just visit this link and sign up before Nov. 2.

20× is a publication of the Shreveport-Bossier Convention and Tourist Bureau.

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