Dallas chef to open restaurant in Rapscallion space on Greenville Ave

There’s a new chef-led restaurant opening in the Lower Greenville area of ​​Dallas: Called quarter acreit’s from chef/owner Toby Archibald, and is set to open at 2023 Greenville Ave. #110, AKA the old Rapscallion space.

According to a statement, it will open in fall 2022 with contemporary global cuisine inspired by Archibald’s travels and New Zealand roots.

“Quarter Acre is a term used in New Zealand to sum up the Kiwi dream; it refers to a house on a quarter acre plot with space for children to explore and run around,” said Archibald in a statement. “I chose Quarter Acre as the name of my restaurant because opening a space where I can share my culinary creations is my personal Kiwi dream.”

Archibald was previously at Georgie by Curtis Stone and Bullion, and before that at The Greenhouse in London and Cafe Boulud in New York and Toronto. In 2020, he won a CultureMap Tastemaker Award for Best Rising Star Chef.

Rapscallion closed on May 14 after seven years. Co-owner Brooks Anderson said at the time that “all good things must come to an end, and it was time to make a tough decision”. Located next to Trader Joe’s, the space is part of a three-pronged building that has seen some turnover, but is currently home to Hinodeya Ramen and Manpuku, plus Greenville Avenue is buzzing.

Food
Archibald says he wants to offer Michelin-level food and service without the rigidity associated with high-quality dining.

The menu will emphasize local produce but will also showcase national and international ingredients such as seafood and wine from New Zealand and Australia.

Examples of menu items:

  • Smoked beef tartare
  • Candied Lamb Breast Sticks
  • Banana Leaf Grilled Cod
  • Trevally and coconut ceviche
  • Hay roast chicken

Atmosphere
The restaurant will comprise 2300 square feet, with a minimalist and modern decor. The interior will accommodate 65 people, with an intimate patio that can accommodate 20 people.

Service
In a word: worldly.

“I always knew I wanted to open a restaurant with great food, impeccable service and a welcoming atmosphere like many memorable restaurants I’ve come across in New Zealand and around the world,” says Archibald. “When customers leave Quarter Acre, we want them to rave about the service as much as the food.”

About James Almanza

Check Also

Hot Concepts winners focus on creating exceptional experiences

According to the winners of this year’s Hot Concepts Award, which the editors of Nation’s …