Concept restaurant Sauvage prepares and plates meals inspired by the so-called caveman philosophy regarding food. A fully manifest do-it-yourself ethos informs their culinary art, which they create using mostly organic, often locally-sourced whole foods. While it’s not fully farm-to-table fare, rest assured that owners Boris and Rodrigo are attending to every aspect of the kitchen—from clarifying homemade ghee butter to assembling “raw” seed-based crackers.
The one thing that you won’t find at Sauvage is anything from the grain family—in defiance of the German love-affair with dark brown breads, the guiding principle of the caveman diet is eschewing gluten. Perhaps it’s just another one of many food fetishes that will come and pass, but that’s little matter. Its results are surprising, substantive eats.