Steak frites cooked over oak, a loud green room and a long bar, on York Boulevard in Highland Park.

Reserve a table See the menu
Overhead view of sliced medium-rare bavette with a peppered crust, a heap of frites and a silver boat of béarnaise on a green-rimmed plate, on green marble beside a candle and a glass of red Thick-cut frites with flaky salt standing in a paper-lined silver cone, with a ramekin of mayonnaise

Steak frites, the whole idea

Léa Sauvel opened this room to cook one plate properly, every night: beef dry-aged in the house, seared over oak, sliced, with a sauce and a pile of frites that keeps coming back.

Pick the cut, pick the sauce. Everything comes with frites, twice-cooked in beef fat and refilled until you tell us to stop.

The cuts

  • Hanger 8 ozLoose-grained and beefy, best rare34
  • Bavette 10 ozThe classic. Sliced against the grain38
  • Ribeye 14 oz28 days dry-aged, the most fat and flavour58
  • Côte de boeuf for twoAbout 34 oz on the bone, two sauces, carved at the table118

The sauces

Béarnaise
Tarragon, shallot, a lot of butter
Au poivre
Cracked black pepper, cognac, cream
Roquefort
Blue cheese, crème fraîche, walnut
Maître d'hôtel
Parsley and lemon butter, melting on top

One sauce comes with every steak. A second is $4. Ask for it on the side if you like it that way.

Potatoes are cut at two, blanched in beef fat at four and fried again when you order. The ribeye has been hanging in the cabinet for four weeks.

Two dry-aged bone-in ribeye roasts, deep red and heavily marbled, on a steel rack in the aging cabinet beside a block of pink salt
Ribeye in the aging cabinet, day 26. We buy whole loins from a ranch in Paso Robles and age them here.
Hand-cut potato batons soaking in a steel bowl of water on a worn wooden table by a window, beside a crock of rendered beef fat, a chef's knife and a burlap sack of russets
About 90 lb of russets a night, cut by hand.
  • Oak and almond wood from an orchard in Lodi, lit at 3:30.
  • Frites in their own fryer, so they're gluten-free.
  • Butter, bread and sauces made here every afternoon.

The room

Fifty-four seats in green velvet and marble, mirrors on the blush walls, a candle on every table. It gets loud after eight, which is how we like it. If you want to talk quietly, book the banquette corner at 5:30.

The dining room's corner banquette in bottle-green velvet under a brass rail, small marble tables set with candles, wine glasses and white napkins, blush wall above
The same banquette at three in the afternoon, sun striping the green velvet and bentwood chairs, glasses and napkins stacked ready for service
3 pm. Glasses polished, napkins folded, doors at 5.
The kitchen's wood-fired grill: two bone-in ribeyes and a branzino in a fish basket on angled iron grates over glowing embers, smoke rising into the hood
The grill, about 7:40 on a Friday.
Dinner service seen from the dining room: cooks in white jackets and dark aprons working the grill line and the pass, a server in a long black apron walking away with two plates of steak frites
The team on a Friday: six in the kitchen, eight on the floor and behind the bar.
The bar: a green marble top with a brass rail, coupes upturned on a towel, a candle, and shelves of amber and green bottles glowing from behind A frosted, cut-glass coupe of gin martini with a long lemon twist on green marble, a small dish of olives beside it

The bar

Twelve stools on green marble, never booked. They open at 5:00, half an hour before the dining room, and the whole menu is served there.

Our martini comes very cold, with the rest of it in a small carafe on ice so the second half is as cold as the first. There are fourteen wines by the glass and a short list of French classics.

L'heure verte

Tuesday to Friday, 5 to 6:30, bar seats only

  • $1.50 oysters, by the half dozen
  • $10 house martinis
  • ½ price frites
The back room: one long table under a white floor-length cloth, rows of lit taper candles in brass holders, bentwood chairs, bordeaux walls over dark green panelling and an old gilt mirror

The back room

One long table behind the kitchen for 7 to 18 guests: white cloth, tall candles, its own server. Birthdays, rehearsal dinners, the end of a long quarter.

Le classique $85 a guest
Baguette and butter, little gem and tartare for the table, bavette frites with all four sauces, chocolate mousse.
Le grand $110 a guest
Oysters and gougères, onion soup, côte de boeuf carved at the table with branzino, sides, tarte Tatin and cheese.
  • Food and drink minimum: $1,400 Sunday to Thursday, $2,200 Friday and Saturday.
  • 20% service is added. Wine pairings from $45, or choose bottles ahead.
  • Vegetarian and allergy versions of both menus, with a week's notice.
Ask about a date

Reserve a table

Tables open 30 days ahead, at 10 am. This book shows the next two weeks.

  • All twelve bar seats are kept for walk-ins from 5:00.
  • Parties of 7 or more book the back room.
  • For 6 or more we hold a card: $25 a guest, charged only if you cancel with less than 24 hours' notice.
  • Running late? We hold tables for 15 minutes. Call (323) 555-0178.
How many?
Which night?
What time?

Nothing that suits? The bar seats twelve, first come, from 5:00.

Your details

Choose a party size, a night and a time.

Good to know

Anything not here, call the host stand from 3 pm: (323) 555-0178.

Allergies and diets
The kitchen cooks gluten-free and dairy-free every night. Frites have their own fryer. We use nuts and shellfish, so we can't promise zero cross-contact. Put it in your booking notes and tell your server.
Corkage
$30 a bottle, two bottles per table. Waived for one bottle when you also buy one from our list.
Cancelling
Move or cancel by text or online up to 24 hours ahead. Under that, parties of 6+ are charged $25 a guest.
Dress
No code. People do tend to dress up on Fridays and Saturdays, and you won't look out of place if you do.
Children
Welcome, best before 7:30. Two high chairs, and a half portion of steak haché and frites for $14.
Getting in
Step-free entrance from York, an accessible restroom, and space at the banquettes for a wheelchair. Tell us when you book.
Paying
All cards, Apple and Google Pay, cash. One check per table up to six; we'll split it evenly any way you like.
Service
No service charge for tables of up to 6; tipping is your call. 20% is added for 7+ and the back room.
Gift cards
Any amount, at the bar or by phone. They don't expire.
Sauvel's brick corner on York Boulevard at night: green canvas awnings, sidewalk tables with candles, and big windows onto a candlelit green room with banquettes and gilt mirrors, palm trees against a deep blue sky

Find us on York

The brick corner with the green awnings, at Avenue 50.

Hours

DayDining roomBar
Tuesday5:30 to 10from 5
Wednesday5:30 to 10from 5
Thursday5:30 to 10from 5
Friday5:30 to 11from 5
Saturday5:30 to 11from 5
Sunday5 to 9:30from 5
MondayClosed

L'heure verte at the bar, Tuesday to Friday, 5 to 6:30. Last steak goes on the grill 45 minutes before close.

Where

5021 York Boulevard
Highland Park, Los Angeles, CA 90042
(323) 555-0178
bonjour@example.com

Getting here

  • Train. A Line to Highland Park station, then 8 minutes on foot down Avenue 50.
  • Car. Metered parking on York until 8 pm, free after. The public lot behind us on Avenue 50 has 40 spaces, $1 an hour.
  • Bike. Two racks at the corner, and you can bring a helmet in.
Map of the blocks around Sauvel Sauvel sits on the north side of York Boulevard at Avenue 50. The public lot is directly behind it on Avenue 50. The A Line's Highland Park station is to the north-east, about eight minutes' walk up Avenue 50 and along Marmion Way. Lot A Line Highland Park York Blvd Avenue 50 Marmion Way S Sauvel 8 min walk N
Not to scale. The lot entrance is on Avenue 50, just north of York.