Ask Toby Archibald to sum up Dallas dining in three words and he won’t make you wait. “Too much steak”. Then he went back to running one of the most personal restaurants in the city.
That restaurant is Quarter Acre, at 2023 Greenville Ave. on the lowest stretch of Lower Greenville, in the old Rapscallion space. Archibald opened it at the end of December 2022. It has since landed at No. 3 on Texas Monthly’s statewide list of best new restaurants and a spot in the Michelin Guide.
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Punk Noir is closed. The Design District tasting-menu restaurant lasted about four and a half months, and it ended with almost no warning.
Co-owner John McKeel has confirmed the closing. According to people who worked there, the staff was let go on Wednesday, Oct. 14. That was one day after the restaurant posted about a new fall menu on Instagram. Reservations are no longer available.
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Punk Noir, the immersive fine dining destination in Dallas’ Design District, is introducing two new ways for guests to experience its boundary-pushing culinary and beverage programs. The punk-inspired restaurant will now offer a 7-course dining experience priced at $135 per person, alongside Off the Cuff, a bespoke cocktail experience available in the Noir Lounge.
Since opening in June, Punk Noir has challenged the conventions of traditional fine dining with its signature 20-course tasting menu, transportive multi-room design and provocative culinary storytelling. Led by James Beard Award-winning Chef RJ Cooper, the restaurant combines disciplined, world-class cuisine with irreverent artistry and an energetic, design-forward atmosphere.
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Every so often somebody opens a restaurant in Dallas that has no comparison point, nothing to measure it against, and you find yourself explaining it to friends in fragments. Punk Noir, which opened June 2 in the Design District, is one of those. Twenty courses.Multiple rooms. A Mistress of Ceremonies. Graffiti on the walls and Kaluga caviar on the plates. It should not work. Early word is that it does.
Filed under Steven Doyle
The Adolphus Hotel opened in 1912 and has been one of the defining addresses in downtown Dallas ever since — 114 years of history on Commerce Street, a Beaux-Arts façade with French Renaissance and Baroque detailing that still looks like nothing else in the city, and a dining legacy anchored by the French Room Bar, a sudden second place to the still closed formal French Room.
What most people don’t know is that there is now a second reason to go to the Adolphus for dinner, and it involves taking the elevator to the eighth floor, walking down a quiet hallway, and ringing a small brass doorbell next to a discreet plaque that reads “please ring bell for service.”
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The address is 2701 Main Street in Deep Ellum. The name on the door is Revolver Taco Lounge. Walk past the taco counter, past the dining room, through the kitchen, and into the back room, and you will find a different restaurant entirely — one of the finest in Texas, run by a chef who has been a James Beard finalist, operating inside a taqueria because that is how Regino Rojas has always chosen to do things: on his own terms, in his own space, without asking anyone’s permission or seeking anyone’s approval.
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A new tasting menu restaurant called Punk Noir opens June 2 in Dallas’ Design District at 139 Turtle Creek Blvd. The concept is owned by Dallas natives John McKeel and his sons Cole and Clay, and it’s being run in the kitchen by James Beard Award–winning Chef RJ Cooper, who built his reputation at Rogue 24 in Washington, D.C. and a handful of acclaimed Nashville projects before landing here.
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Most people don’t think about Plano when they’re planning a serious dinner. That’s their mistake, and Jashan is the reason to correct it.
The restaurant opened quietly at 7401 Lone Star Drive in Legacy North a few months back, and what’s happening inside is unlike anything else in North Texas. The man behind it, Prasanna Singaraju, spent years in tech before he walked away from all of it to do this. He’d been standing in a parking garage near the Dallas North Tollway, staring at an empty retail space, imagining what it could become. That’s not a metaphor. He actually stood there and pictured the restaurant. Now it exists.
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