Tag Archives: Graham Dodds

Graham Dodds “Meal in the Meadow” Benefits Trinity River Audubon Center

grahamby Steven Doyle

Trinity River Audubon Center is hosting a very special event on October 23rd with an evening under the Texas sky featuring craft beers, wine grown and bottled right here in Texas, and delectable dishes composed by Wayward Sons executive chef Graham Dodds. Plates will be created with fresh produce and sustainably-raised meats from nearby farms and ranches, served family-style in the meadow on the restored native prairie bordering the lush Great Trinity Forest.   Continue reading

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State Fair Inspired Dinner at Wayward Sons September 29th

grahamby Steven Doyle

Chef Graham Dodds invites you to Wayward Sons September 29th for a Texas State Fair preview with a dinner he is hosting that will be Texas Fair style. This will get you all stoked for opening day of the Fair, which is on the 30th of this month.   Continue reading

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Wayward Sons Opens Dec 7th


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.   Continue reading

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11 Hot Spots In Dallas For Chili

chili1by Steven Doyle

A true bowl of Texas red is near and dear to me, and I am always willing to order a bowl if found on any menu I stumble across. I am pleased to report that there are more chili offerings this year than last, and many have upped the ante in developing a perfect bowl. With temperatures dipping into freezing ranges in the coming month, what a perfect opportunity to go out and taste a bowl for yourself.    Continue reading

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Graham Dodds Leaves Hibiscus to Open New Restaurant on Greenville Ave


This & That Concepts, by Brandon Hays & Phil Schanbaum (High Fives, So & So’s, Standard Pour and soon-to-open Whippersnapper), has partnered with Graham Dodds to add a chef-driven restaurant to their growing portfolio of restaurant/bar concepts. This & That Concepts’ continued path of finding historic locations has this time led them to the heart of Greenville Avenue – 3525 Greenville Avenue in the former Kirby’s Woodfire Grill.

The yet-to-be-named restaurant will be the next level of Chef Dodds’ commitment to 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 him. Continue reading

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Hibiscus Update: Evolving and Still Top-Tier in Dallas

doddsby Andrew Chalk

In June, we reported on Hibiscus’ new menu and concluded ‘the best new restaurant in Dallas may be an old restaurant’, so compelling was the experience. A recent media event caused a revisit that reinforced that point and reminded us that Hibiscus is a moving target, where the culinary team is always seeking out new directions and ingredients.

Our latest tasting started with a charcuterie board. One might start by remarking that there are lots of good charcuterie boards around town, and so there are, but Hibiscus’ should still give pause as something of a reference work on the genre. Not only is Hibiscus execuchef Graham Dodds a pioneer in farm-to-table cooking in Dallas, he is driven to tinker, invent, reinvent and discover.

In the photograph below, moving along the meats from right to left we have rabbit paté, spicy Spanish chorizo, pork rillettes, smoked duck breast and pork jowl. The promise of those ingredients was eclipsed only by the pickled accompaniments in the bottom row. There are house-cured olives, thumbelina carrots, turnips, squash, Texas okra and wild onions. As I picked at each in turn, I realised that they had been pickled separately and each brought its individual acidity, salinity and even patina of ageing to the meal (the latter being the result of reusing pickling solution multiple times, thereby concentrating and refactoring the recipe).  Continue reading

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Hibiscus Hosts Mi Sueno Wine Dinner Sept 2


On September 2, Hibiscus is co-hosting a wine dinner with Mi Sueño Winery at 6:30pm at the restaurant for $85.00 per person, exclusive of tax and gratuity. Mi Sueño Winery is a boutique, Mexican-owned upscale winery in Napa Valley owned and operated by Rolando Herrera. Mi Sueño produces a variety of wines from both Napa and Sonoma Valley, including Chardonnay and Cabernet Sauvignon. The evening will be co-hosted by Mi Sueño Winery’s Jaime Orozco.

The menu prepared by Chef Graham Dodds is as follows:   Continue reading

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