Rapscallion, new Southern styler, to open on Lower Greenville Ave tomorrow, July 7
The team behind the lightly French bistro Boulevardier, in the BAD (Bishop Arts District), swaggers down lower Greenville Avenue tomorrow night with the opening of Rapscallion, their southern-inflected salute to down-home cooking.
Chef Nathan Tate’s menu leans heavily toward the meaty side of his Rockwall, Texas farm: grilled steaks, Nashville-style spicy fried chicken, a grass fed burger (his burger at Boulevardier is often one of the best in town), fried pickles, roasted pork collar. There’s a boiled peanut hummus and pork belly cracklins on the menu, too, plus a cabrito kebab (hmmm), rotisserie chicken and grilled cauliflower. Solid, affordable wine list, too.
Rapscallion owners Brooks and Bradley Anderson have a small meat locker for dry aging steaks, but I suspect demand will well outstrip their supply if they plan to age more than a week’s worth of prime beef.
Jonathan Peters has been tapped to run the kitchen, but Tate will oversee everything.
I was crazy in love with Boulevardier when it opened a few years ago, so I know the Anderson brothers and Tate have moxie and skill — here’s hoping they can pull of another win.
Raspcallion, 2023 Greenville Avenue, #103, Dallas, 469.291.5660. Photos courtesy of Rapscallion (and photog Kevin Marple)