RISE’s interior design features unique finds from around the globe

If you’ve lived in Dallas for any length of time in the last 15 or so years, you’ve heard of RISE Soufflé’s cult-like following — or are a part of that following yourself.

But why do people love RISE so much? Is it truly the souffle that was ranked second best in the world, according to a study by TasteAtlas? Or that the Bushes had a regular table?

Perhaps, it’s because it’s a place where French tradition meets Texas charm, where wine racks become chandeliers and where children hunt for hidden frogs in exchange for free dessert.

Co-founder Hedda Gioia Dowd likes to say that every item at RISE has a story, and if you catch her dining there, she’s inclined to tell it.

It all starts with the antique Tibetan front door. Once inside, the eye is drawn to what the RISE folks call the Birch Forest, a semi-circle of trees surrounded by twinkly lights, hiding various trinkets with 18th-century French school desks as tables.

“It’s really important for you to feel that experience you have from the moment you enter,” Dowd says. “That very heavy door makes you stop and pause, and you feel, ‘I am somewhere.’”

A mud-clad wall features hand-forged cleavers with etched-in drawings of various animals and an affixed coin.

“In many cultures, they are used when a bride gets married from her husband-to-be,” Dowd says. “We attach a coin so as never to break the bond of friendship. … I attach them on the back of our African mahogany boards. Each animal represents something, whether its fidelity or some other meaningful representation of that animal.”

Point anywhere, and you’ll find another item steeped in history.

A riddling table, originally made to rotate champagne bottles to remove sediment and impurities, is repurposed as a wine rack near the bar. Another table greets guests on the sidewalk in front of the entryway.

On the patio, lampshades are made from tree sap buckets and affixed with electric wiring. The indoor light fixtures are created from wine drying racks and recycled bottles, which Dowd says is another way that the restaurant strives to be “green.”

Another green but intentional small design choice is the tea towels. Made on a French loom, the towels — whether used after washing your hands in the bathroom or at the table — are washed and reused. Some designs are seasonal, others are chosen from an annual all-ages design contest.

The contest is just one way Dowd aims to use the restaurant to bring the community in.