Inspired by a golden age of luxury train travel, Le PasSage has steamed into the city as the lavish new jewel in Travis Street Hospitality’s formidable crown.
Travis Street Hospitality was founded by Stephan Courseau and Daniele Garcia, celebrated figures in Dallas dining, alongside managing partners Bruno Davaillon and Edward Goemans. The Dallas restaurant group responsible for Le Bilboquet, Knox Bistro and Georgie, has put its distinguished culinary stamp on the posh luxury lifestyle development The Terminal at Katy Trail.
Opened in tandem with its stylish but more casual sister concept Rose Café at Le PasSage, the restaurant represents a new level of sophisticated dining grounded in French technique – Travis Street’s winning signature formula.
Travis Street Hospitality’s culinary director Bruno Davaillon oversees executive chef Hou Lam “Dicky” Fung, a Hong Kong native who previously spent 15 years as corporate executive chef for the celebrity-magnet Mr. Chow collection of international Chinese restaurants. Fung’s menu highlights include shaking beef (made with grass-fed filet mignon), green prawns with cashew, gochujang roasted chicken, Dover sole with lemongrass butter, Peking duck served with pancakes, and ginger scallion whole lobster for two. For dessert, pastry chef Dyan Ng (who previously worked for Davaillon at Alain Ducasse’s Mix in Las Vegas as well as at Restaurant Guy Savoy in Las Vegas), offers a delicate yogurt ice cream with mushroom caramel and almond cookie.
Adding to the experience are two local star bartenders, George Kaiho and Travis Street Hospitality executive mixologist, Mario Martinez, who curates evocative Asian-flavored cocktails. Signature cocktails are Memoirs of a Geisha, which Le PasSage’s take on a margarita inspired by Japanese flavors. Company wine director Daniel Bowman, a Certified Sommelier celebrated for his work at Georgie, has built a diverse selection of over 185 wine labels and more than 40 sakes.
