A new concept from Chef Toby Archibald will open in the former Rapscallion space on Greenville Ave. in Dallas sometime this fall. Quarter Acre will feature contemporary global cuisine inspired by Archibald’s travels and New Zealand roots.
“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,” Archibald in a press statement. “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.”
The menu will feature local produce, as well as seafood and wine from New Zealand and Australia. Some menu items will include Smoked Beef Tartar, Banana Leaf Grilled Cod, and Hay Roasted Chicken.
“When guests leave Quarter Acre, we want them to rave about the service just as much as the food,” Archibald said. Archibald previously worked as the Chef de Cuisine of Bullion and as the Executive Chef of Georgie by Curtis Stone. The chef “is now excited to move into the next chapter of opening his own New Zealand-inspired restaurant in the city,” according to Archibald’s website.
Quarter Acre will be located at 2023 Greenville Ave., #110, Dallas, TX 75206.
