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    • It's often said that the smaller the size, the more amplified the essence of a restaurant tends to be. This sentiment rings especially true for Bar Sardine.

    Helmed by École Ducasse-trained Executive Chef Elliot Azoulay, this French mini-bistro captures the essence of vibrancy, allure, and effortless Parisian charm—the platonic ideal art de vivre.

    a close up of a flower

    6805 Snider Plaza,
    Dallas, TX, 75205

    Vandelay Hospitality Group Concept

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