Something Bold Moves into the Rapscallion Space, Quarter Acre

Quarter Acre, a welcoming neighborhood restaurant combined with an upscale dining experience from Chef/Owner Toby Archibald, is set to open on Lowest Greenville Avenue this Fall at 2023 Greenville Ave, Suite 110, Dallas, TX 75206 in the former Rapscallion restaurant space. The menu will feature contemporary global cuisine inspired by Toby’s world travels and New Zealand roots. The new chef-driven restaurant will be open for dinner five days a week.

Quarter Acre is a term used in New Zealand to encapsulate the Kiwi dream; it refers to a house on a quarter acre of land with space for the kids to explore and run around,” explains Archibald. He continues, “I chose Quarter Acre as the name for my restaurant, because opening a space where I can share my culinary creations is my personal Kiwi dream.”

Chef Archibald has impressive experience including training under industry-leading chefs at Michelin-starred restaurants around the world such as The Greenhouse in London, England and Cafe Boulud in both New York City and Toronto, Canada. Toby and his wife settled in Dallas in 2016 where he became Chef de Cuisine of Bullion and then Executive Chef of Georgie by Curtis Stone before launching his own restaurant. 

Archibald wants to translate his experience in these restaurants to Quarter Acre with Michelin-level food and service without the stiffness that is often associated with high-quality dining. 

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

Dishes on the menu will place a heavy emphasis on local produce but also highlight national and international ing​​redients (such as seafood and wine from New Zealand and Australia) in order to provide the highest-quality offerings. Sample menu items include Smoked Beef Tartar, Confit Lamb Belly Sticks, Banana Leaf Grilled Cod, Kingfish and Coconut Ceviche, and Hay Roasted Chicken.

The 2300 square foot restaurant design will be minimalist and modern, providing a natural feel with a warm atmosphere that allows guests to feel right at home. The interior dining space will offer seating for 65, and an intimate patio will offer an additional 20 seats.

Archibald says, “An emphasis on the word hospitality cannot be understated; courtesy, civility, and liveliness will be the focal point of how all business is conducted at Quarter Acre, creating an ambiance where guests feel welcome, comfortable, and in professional and extremely capable hands. As a chef, it’s a wonderful feeling to be able to bring people together through my food, whether it’s for a special occasion or just a regular evening out. When you boil it down, I just love to cook and make people happy.”

Quarter Acre | 2023 Greenville Ave, Suite 110 | Dallas, TX 75206

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