“Every drink tells a story.”

Shane Scully
General Manager and Beverage Director
Caché
…on bringing New Orleans cocktail culture to a forgotten space above Dallas’ “most historic seafood restaurant.”

The best view of S&D’s courtyard now comes with a side of oyster shell-infused martinis.

Above the iconic S&D Oyster Company on McKinney Avenue, an unused office space has been transformed into Caché, a 600-square-foot cocktail lounge with New Orleans style and French flair. The name means “hidden” in French, fitting for the 35-seat speakeasy-style bar opening Friday, August 29.

Caché is the latest from the family-owned Bellomy Hospitality Group, founded by brothers Ryan, Sean, and Beau Bellomy. The group acquired S&D in 2023 and is introducing something entirely new upstairs while preserving the legacy of the beloved seafood institution, founded in 1976.

Original red brick walls and plank wood paneling meet pops of red and cozy seating nooks in Jones Baker’s intimate design. [Photo: Samantha Marie Photography]

Designed by Jones Baker, the tucked-away space—with vaulted ceilings, a wood-burning fireplace, and a balcony overlooking S&D’s New Orleans-style courtyard—channels the alchemy of the Big Easy without veering into kitsch.

Beverage Director Shane Scully, formerly of Petra and the Beast, traveled to New Orleans to immerse himself in the city’s cocktail culture before building the bar’s drink menu. “I was surprised by how much of the city’s cocktail scene—both classic and contemporary—remains grounded in traditional cocktail history,” he said.

Oyster Co. Martini [Photo: Samantha Marie Photography]

That sensibility shows up in drinks like the aforementioned Oyster Co. Martini, which uses vodka infused with roasted Gulf oyster shells for a briny twist on a Vesper. Another standout: the American Graffiti, a sazerac riff made with Sazerac Rye, cognac, Madeira, cola syrup, and cherry bitters.

Advanced Sommelier Jesse Rodriguez, who previously led the wine program at The French Laundry, curated Caché’s wine list. A menu of elevated small plates includes caviar service, steak tartare with pickled strawberry jam, black-eyed pea hummus, and panko-crusted deviled eggs topped with truffle pearls.

Caviar and Cheese & Charcuterie Board [Photo: Samantha Marie Photography]

“Every detail—ice, glassware, garnish—is intentional,” Scully said.

Seating is first come, first served when Caché opens later this month. True to its name, the hidden spot promises a lush, plush cocktail experience—if you can find it. Guests can enter through S&D’s elevator or via the Boll Street entrance.

More first looks at Caché:

The zinc bartop anchors a room where folding glass doors, velvet drapery, and an antique-mirrored fireplace create layers of texture. [Photo: Samantha Marie Photography]