Brandon Hays & Phil Schanbaum (So & So’s High Fives, Standard Pour, soon-to-open Whippersnapper) with chef/partner Graham Dodds will open Wayward Sons on Monday, December 7th at 4:30pm. Located at 3525 Greenville Avenue (Lower Greenville Avenue), the restaurant will prove to be a progression of chef Dodd’s hyper focus on local, seasonal and Texas cuisine. His sincere approach and continued ethos of serving the highest level of ingredients will shine through in the authentic form that Dallas diners have come to expect from Dodds.
This collaboration between Hays, Schanbaum and chef Dodds will bring a warm, inviting environment brimming with plant life and a mix of raw materials creating the perfect setting to complement the cuisine. The restaurant will serve dinner only, with weekend brunch added in the spring. Seating for 200+ including patio and bar, Wayward Sons will also offer dining in an outdoor garden, a carefully created cocktail list and a 100 bottle wine list with 30 by the glass aiming to accomplish food-friendliness, sustainability and a focus on terroir.
Buttermilk biscuits with Mum’s preserves
This & That Concepts takes historic Dallas food and beverage locations and shepherds in the next wave of innovative and compelling dining and drinking establishments. They create modular spaces that are programmed to offer a variety of food, beverage, and entertainment options that constantly evolve the independent brands while staying in line with the overall portfolio vision. The group handles all responsibilities from interior design, concept creation, branding, general contracting, food and beverage programs and more.
Chef Graham Dodds ingenuity and reverence for Texas agriculture is felt throughout his menu, where he integrates his storied culinary pedigree into forward-thinking, playful, and seasonal dishes.
In 1991, Dodds moved to Dallas and worked at the famed Grape Restaurant then Harvey Hotel (which he learned from mentor Sharon Hage- a pioneer in Dallas’ seasonal food movement) and Star Canyon with Stephan Pyles. In 2008, he opened Bolsa in the heart of Oak Cliff, where he fine-tuned his devotion to hyper-local and ultra seasonal cuisine, gaining recognition for his ever-evolving menus. Later, he moved into the role of Executive Chef at Central 214 where he appealed to both casual and adventurous palates. Dodds refined this high regard for seasonality in his experiences at Hibiscus from 2013 until most recently.
Nantucket bay scallops – hen of the woods, delicata & green peanut custard
Skate wing – fingerling potato salad, Carolina BBQ vinaigrette
Wayward Sons | 3525 Greenville Avenue, Dallas | 214.828.2888