"We stopped here for a quick brunch on Saturday before heading up to Salem. It was an easy walk from our hotel, and since we were determined to try as much local food as possible during our short stay, this spot made the list. We got lucky and arrived just before the rush, so we were seated right away on their small patio. The food was absolutely phenomenal. I ordered the Filet-O-Fish sandwich, and the flavors came together perfectly with a lightly fried, perfectly cooked cod filet. I also had the Espressotini and honestly, it might be the best espresso martini I’ve ever had. No exaggeration, I’ve been thinking about it every day since. Service was quick and efficient, and the whole vibe was relaxed. If you’re in the area, I can’t recommend this little gem enough."

"Over all is good. Nice pretty place. Food is good, French onion soup was delicious. Kind of disappointed on the avocado toast. I don’t like feta cheese so I got another cheese, but still looks like a half complete version compared to another persons photo… only two pieces of carrot and cucumber, doesn’t look very delicate."

"Café Sauvage is one of those rare places that instantly makes you feel like you’ve stumbled onto something special. The space is small but full of life—colorful, stylish, and buzzing without being overwhelming. The food is where it really shines. Every dish feels like it has a story behind it. The flavors are bold and comforting at the same time—classic French roots with a creative twist. I loved how the menu had both familiar staples and unexpected combinations that just worked. Service was warm and genuine, not forced or rushed, and the drinks were just as thoughtfully put together as the food. You can tell the owners really care about what they’re creating here"

"Café Sauvage is the kind of Boston brunch spot that stops being a place you “check out” and turns into a default setting. Someone suggests it, someone else nods like it’s obvious, and before you know it you’re standing outside on a weekend morning with a dozen other people who all had the same idea. This is not a room built for mystery or reinvention. It’s built for appetite, routine, and the small private hope that the food will be worth the wait and not just another plate designed to keep you docile until Monday. Inside, it feels like a neighborhood café that has learned how to handle its own popularity. Bright, casual, uncluttered. The sound is a steady, confident roar: conversation, cups, the occasional burst of laughter, and the constant movement of staff threading through tables like they’ve done this a thousand times. Crucially, it never tips into that familiar brunch panic where the room is packed, everyone is hungry, and the kitchen starts cutting corners to survive. Here, you get the sense that the people behind the line are still calling the shots. Brunch is the easiest meal to sell and one of the hardest to pull off with any dignity. It invites shortcuts, bad habits, and empty spectacle. Big portions that taste like nothing. Sweetness used as a distraction. “Rustic” as an excuse for sloppy. Café Sauvage avoids the trap by doing something almost radical in 2026: it cooks the basics like they matter. The classic breakfast platter is the proof. The scrambled eggs arrive soft and pale, with loose, tender curds that tell you somebody paid attention and did not just crank the heat and hope for the best. A scatter of herbs keeps it clean and fresh. The bacon lands in that narrow zone between crisp and chewy, not shattered into salt shards, not limp and defeated. The toast is thick and properly browned, the kind that can hold up under pressure and do what brunch bread is supposed to do, which is give structure and soak up whatever is worth soaking up. The quiet excellence is in the supporting cast. A small salad of greens and shaved carrot adds brightness and crunch, a reset button between bites of egg and pork. The avocado is sliced neatly and generously, ripe enough to feel luxurious but still holding its shape. Even the little cup of creamy sauce flecked with herbs feels intentional, not a token condiment tossed on the plate to make it look “complete.” It has a purpose, and it makes the familiar taste a little more specific. None of this is revolutionary, and that is exactly why it works. Café Sauvage wins by treating everyday breakfast as a discipline and by respecting ingredients that most places treat as props. In a city overflowing with brunch options, the restaurants that endure are rarely the loudest. They are the ones that can feed a full room and still make your plate taste like someone cared. Café Sauvage delivers what Boston brunch regulars are actually hunting for. Comfort without sloppiness. Freshness without preaching. A meal that feels cooked for people who came to eat, not to perform. You leave full, yes, but more importantly, you leave feeling looked after."

"Have been to La Voile, Ma Maison and places in Paris and Lyon and wanted to try something different here in Boston. Unfortunately it does not live up to the others. I had the grilled chicken with spinach and sweet potatoes. I expected unique flavors and spices but honestly, Seasons 52 or Market Basket had better taste. It was a bland 1/4 piece that was dry, without any flavor. A bit much for $30. Do you not brine your chicken for flavor? The sweet potato puree was bland as well, and they refused substitutions. At that price it was a small dish that was uninspiring. The short rib Bourguignonne ($30)was excessively salty and sent back after 2 bites. Others in our group agreed. Chef, taste your food first please. Tuna Tartare appetizer ($19)was very good and the replacement roasted eggplant had great flavor and was good. We received a desert comped which was a poached pear with pistachios and whipped cream. Very interesting flavors with spices. But, it was still hard and not poached enough and not sweet at all. Definitely have had better. Nope, wont be coming back especially after a poor example for an easy chicken dish that was expensive for the size, and the excessive salt used on the other dish. Plus you get charged a kitchen fee. Why? Also update your bathroom and lower the music. Back to La voile it is…"