The Central Eastside's Fausse Piste Winery now has an official
enopub dining room/bar. Next Wednesday, chef Jesse Skiles — an alum of 750ml, Owen Roe Winery, and Woodinville WA's legendary Herbfarm — will debut Sauvage, a 30-seat bar serving plates that complement the winery's current releases. The urban winery and restaurant occupies a former water services office on SE Ash, with Skiles and his team completely revamping the interior into an inviting space featuring a nine-stool salvaged wood bar and 16-seat communal table.
Skiles' food menu, designed with wine-drinking in mind, currently features 15 items influenced heavily by summer wine, ranging from $5 (deviled quail eggs with foie gras and piment) to $17 (a roast quail with foie and parsnips). For non-foie lovers (it appears as the main attraction in a rillette dish, as well), Sauvage offers options like a black garlic Ceasar with coddled egg and guanciale; smoked bison tongue salad; and a buckwheat pasta with English peas and bottarga. Adventurous eaters can partake in a chef's choice "mystery dinner," featuring three courses (and wine) for $35, while Skiles hints at a happy hour special of chicken wings (paired with Riesling) for the building's post-work crowd.