Owners Brandon Hays, Phil Schanbaum and executive chef/co-owner Graham Dodds announce Wayward Sons is officially closed.
Hays says, “It is truly fitting that we closed Wayward Sons on a day that revolves around love. The amount of love that went into this project is unparalleled to anything I have ever done before, and I know my partners Phil and Graham feel the same way.”
Dodds says, “I am deeply saddened by the closing of Wayward Sons. I had hoped we would be a neighborhood staple for the long-term – a fun and vibrant place that melded Texas cuisine and family favorites while supporting local farmers and artisans. I will miss my staff the most – a very dedicated and diverse group of passionate and hardworking folks. However, I am looking forward to the future. And, I hope people will continue to seek out restaurants and businesses that align with these principles I hold so dear.”
Hays continues, “To our partners who put their faith in us, thank you. To our landlords who did everything they could to work with us, thank you. To our staff, who worked tirelessly and eloquently to tell the story of Graham’s food, thank you. And finally, to our guests who supported us, thank you.”
by Steven Doyle
Texas Chili Festival is a celebration of autumn that combines music and chili. The event will feature different North Texas chefs competing as they feature their culinary takes on the “Bowl o’ Red” traditions. Chili will be available for purchase, along with other food options, and participating chili Chef’s will provide 1 oz sampling portions while supplies last. Continue reading
by 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
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