Recently opened on lower Gaston Avenue, The Saint, an Italian-inspired steakhouse with an emphasis on Texas ingredients, announces its special but limited offering at the bar - the new Premium Wagyu Saint Burger.
Created by Executive Chef Jacob Williamson, the 8 oz. Honor Wagyu Beef is paired with black truffle Dijonnaise, smoked tomato-onion marmalade, aged Fontina Valle D’Aosta cheese, with petite arugula and fried leeks dressed in a shallot vinaigrette.
The Burger is served with crispy fries, ketchup, and charred scallion aioli for $24.
Only 10 premium burgers will be available each night at The Saint's Bar; so get there before they're all gone.
Occupying the former Two Sisters space at 2633 Gaston Avenue, Dallas, TX 75226, the 4,900-square-foot space with capacity for 120 guests, offers a playful yet dark and moody design aesthetic. Inspired by a “saints and sinners” motif, The Saint invites guests to carve out their own path for the evening, with thoughtful elements peppered throughout the space and menu to reflect the theme.
Chef Williamson uses local purveyors, farmers, and ranchers at The Saint, drawing on his long-standing relationships he’s curated over the years. His connections within the Texas farming and ranching community are an incredible asset to the restaurant, and one that guests will see displayed on their menus and plates throughout their meal.
Williamson sources produce from Vertigrow (Waxahachie), mushrooms from Texas Fungus (Arlington), ricotta from Dallas Mozzarella Company (Dallas), and beef from ranches including Wagyu X (Midlothian), Rosewood (Ennis), Honor Wagyu (McAllen) and R-C Ranch (Houston); to name a few suppliers.
The Saint features bar seating with full service to accommodate 10-12 guests. The Premium Wagyu Burger is available once doors open, only at the bar and only 10 per evening.