Who We Are

The rise Story

rise is an intimate salon de soufflé and wine bar designed with French influence. Our relaxed bistro focuses on the soufflé—the masterpiece of French cuisine. Our unique approach is to turn something as simple as an egg into something as magnificent, yet unfussy, as the soufflé. rise is the first of its kind, bringing the French classic to our diners in a comfortable, casual environment.

At rise, our guests are family.

when you dine with us...

In every corner of our restaurants, you'll find elements of character... little pieces of French culture and our own unique traditions. From our favorite books and Scrabble tiles to our signature French torchons, there's something for everyone—and children love our characteristic painted frogs, Pierre & Michelle.

We invite you to come visit our restaurant and enjoy the unique experience for yourself...
and please let us give you a "Thought for the Day" on your way out!


The soufflé: our signature dish. We turn something as simple as an egg into something as magnificent, yet unfussy, as the soufflé. And don't forget to try our Marshmallow Soup!

Frogs are a French symbol that we've honored in our restaurants. If you look carefully, you'll notice them everywhere! Children enjoy painting their own colorful versions of "Pierre and Michelle" to display.

One of our favorite long-standing traditions at rise: every guest leaves with a printed "Thought for the Day," an inspiring quote to carry a piece of their experience home in their pockets.

Our ceramic labels are expressly made for our store's specially-formulated liquid savon. Our guests loved these hand soap fragrances so much we had to make them available in our shop!

Visit us to experience rise for yourself!

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The Soufflé

“But mom, I don’t want to be a chicken, I want to be a soufflé!”

A fluffy baked dish made with egg yolks and beaten egg whites, the soufflé can be eaten as a savory main dish (ham and Gruyère, creamed spinach, goat cheese, smoked salmon, blue cheese, truffle-infused mushroom) or as a sweet dessert (chocolate, Grand Marnier, raspberry, bread-pudding, apricot), to name a few. They’re so delicious and light… We think you’ll want both. And thanks to our cutting-edge ovens from France, made expressly for us, you won’t have to wait long to enjoy one. In the spirit of European dining, we encourage you to linger. However, if you have a time constraint, don’t fret… We can prepare your soufflé in the same amount of time it takes to cook a steak to medium. Bravo!

In addition to soufflés, rise also serves a Chariots de Fromage (the finest selection of local and artisanal cheeses from around the world), vin et champagne (flights of wine and bubbly from afar), and a classic French selection ranging from salad niçoise and steamed artichokes with sauce Andrée to steak pomme de terre and brie & cornichon sandwiches. Enjoy an “assiette de fromage” and a glass of wine or bubbles on our climate-controlled patio. Curl up with a savory soufflé while reading a recycled French or American classic from our in-house library. Dip your European spoon into a dessert soufflé and relish how sweet life can be. We hope rise becomes your “maison” away from home…

Mais oui!

Which Soufflé Are You?

Find Out Here!

L'Histoire

it all started with a dream...

rise n°1 was born of the creative vision of hedda gioia dowd, epicure, Francophile, and owner of Antique Harvest, a unique business that combs the chateaux, vineyards, and farmhouses of Southwest France for one-of-a-kind treasures.

The daughter of a French mother and an Italian American father, Dowd spent every summer since childhood in France, where she gained an appreciation of the country and the pleasures of cooking. Her mother and grandmother made savory and sweet soufflés all her life. Her memory of those meals are of a dining experience that riveted all of the senses. She always marveled that she never left the table feeling overfed; just satisfied and in awe of the technique that could make something as simple as an egg into something as magnificent, yet unfussy, as the soufflé.

Years ago, while reminiscing about the soufflés that her mother and grandmother made, followed by a salad and often a sweet soufflé for dessert, Dowd thought, “Why can’t we eat this way in Dallas?” The concept of rise n°1 was born.

The first person Dowd contacted about rise n°1 was longtime friend and esteemed executive chef Cherif Brahmi. Born in Lyon, the food capital of France, Brahmi’s even temper and passion for French cooking were the winning combination that Dowd was seeking. In him, Dowd found a creative, thoughtful business partner and the two went to work, creating a European bistro celebrating life’s simplest pleasures.

Dream becomes reality. The rest is history.

However, history is never quite so simple… We opened our doors on January 15, 2008. This, for me, has always been a “we” story, although if the truth be told, there were many more doubters than “believers” regarding the acceptance of soufflés in Texas! In the end, from the very youngest, to our dear friend the late Margaret McDermott, our guests come to dine from around the world to savor our marshmallow soup, as well as all our savory and sweet soufflés.

After seven years of perfecting and systematizing, we had to ask ourselves the logical question, “What is the next step; where do we go?” On July 15th 2016, rise n°2 opened in Houston, Texas, followed by the opening of rise n°3 in Fort Worth, Texas, on September 15th 2017. As for rise n°4? It’s on its way…

Merci a TOUS,

“The time for action is now. It’s never too late to do something.”  – Antoine de Saint-Exupery 

hedda gioia dowd, Creative Founder, C.E.O.

Cherif Brahmi, Co-Owner / Executive Chef

“The secret of success in life is to eat what you like & let food fight it out inside.” – Mark Twain

from hedda, Cherif, and the rise Family

La Terre

Our founders & team at rise have made a collective commitment to support the "Slow Food Movement" and do what they believe helps the environment.

rise shows its commitment to “la terre” by:

Using the freshest ingredients, and organic when available.
Employing local vendors whenever possible.
Growing herbs in an on-site herb garden at some locations.
Utilizing renewable cork flooring in some locations.
Using drinking glasses made from recycled wine bottles.
Using plates made from recycled glass.
Using torchons made from a 19th century loom for hand drying.
Using European antique silver plate flatware.
Converting an 18th century school desk into our private dining table.
 Enjoying a reupholstered recycled couch in our Dallas location.
Offering recycled classics, poetry, and cookbooks in our library for diners.
Providing staff with custom-made aprons using our torchons.
Installing European-style sinks for communal hand-washing. 
Using repurposed French torchons for hand-drying.
Using American clay wall finish, free of paint and chemicals in our Dallas location.
Using tankless water heaters.
Fashioning all of the wainscoting out of recycled wood.
Using recycled doors from old temples.
Using reclaimed bead board and barn wood on walls & ceilings.
Installing bookshelves made of compressed sawdust.

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The team at rise shows
its commitment to “la terre” by:

Always using the freshest ingredients,
 and organic when available.

Employing local and regional
vendors whenever possible.

Growing herbs in an on-site
herb garden at some locations.

Utilizing renewable cork flooring
in some locations.

Using drinking glasses made
from recycled wine bottles.

Using plates made from recycled glass.

Using  repurposed French torchons
made from a 19th century loom for hand drying.

Using European antique
silver plate flatware.

Converting one 18th century
school desk into a private dining table.

Reupholstering a recycled
couch in our Dallas location.

Offering recycled classics, poetry,
and cookbooks in our library for diners. 

Dressing staff in custom-made
aprons with our torchon serviettes. 

Installing one European-style
sink for communal hand-washing. 

Using American clay wall finish, free of
paint and chemicals in our Dallas location.

Using tankless water heaters.

Fashioning all of the
wainscoting out of recycled wood.

Using recycled doors from old temples.

Using reclaimed bead board
and barn wood on walls & ceilings.

Installing bookshelves made of compressed sawdust.

Guest Curiosities

What is a soufflé?

Savory soufflés are made with a Mornay base which can be combined with a variety of savory foods including; Roasted Cauliflower & Brie, Jambon & Gruyere, and Truffled Infused Mushroom. Whipped egg whites are added to the base and the dish is then baked in the oven to create a fluffy, savory soufflé.

Sweet soufflés are made with a Patissiere base which can be combined with a variety of sweet flavors including; Chocolate, Raspberry Puree, Pistachio and Grand Marnier. We add whipped egg whites to each base and then bake them in our oven. Our sweet soufflés are served with either whipped cream, crème anglaise, or our European chocolate sauce.

See our full menu here!

Do you have gluten-free items on your menu?

Yes, the following menu items are made without gluten:

– Marshmallow Soup (sans Marshmallows)
– Artichoke Andrée
– rise salad
– Chariot de Fromages (sans Croutons)
– Salad Niçoise
– Seared Ahi Tuna Steak
– Steak & Pomme de Terre

As for the soufflés, flour is a major part of the Mornay and pastry cream bases that we use to make them. Making a soufflé without the base can be done in some instances. We want you to enjoy your meal at rise, so do not hesitate in conferring with your server regarding your nutritional needs.

May I bring my dog?

Yes, all of our patios are dog-friendly! We would love to meet your furry friend.

Is your restaurant children-friendly?

Our restaurant is very children-friendly. In fact, we have a special game at rise for children called “find Pierre or Michelle” – the hostess will hide a frog in our restaurant, and if your child finds the frog, they will get to take it home and also receive a gift-certificate for a complimentary soufflé to use on their next visit. 

What is a torchon? 

Torchon is the French word for “tea towel.” Our torchons are used as napkins in our restaurants. We also make them into quilts, bibs, aprons, and pillows!

Can I buy things I see in the restaurant?

Everything in our restaurant is for sale except for items given to rise as gifts from our guests.

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