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Wayward Sons, new restaurant from chef Graham Dodds, set to open December 7


skateGraham Dodds sends word today that he and partners Brandon Hays & Phil Schanbaum (So & So’s High Fives, Standard Pour, soon-to-open Whippersnapper) will open Wayward Sons, their dinner-only restauranton Monday, December 7. The team describes the menu as “a progression of chef Dodd’s hyper focus on local, seasonal and Texas cuisine.”

A spokesperson for the restaurant sent along these menu highlights:

  • Buttermilk biscuits with mum’s preserves 

  • Celery root waldorf salad – pine nuts, escarole & slow roast grapes

  • Nantucket bay scallops – hen of the woods, delicata & green peanut custard

  • Homestead grits with goat cheese, mushroom ragout & brussels sprout leaves with apple butter, apple mostarda 

  • Sardines & toast – brandade, pickled red onions, watercress & capers

  • Skate wing – fingerling potato salad, carolina bbq vinaigrette 

Wayward Sons, 3525 Greenville Avenue, Dallas, 214.828.2888

 

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