Graham Dodds, the patron chef saint of goats, has a name and concept for the Dallas restaurant he’ll be opening in the next few weeks.
“Wayward Sons. No apostrophe,” Dodds told me in an update about his newest venture. Wayward Sons will be “a neighborhood restaurant focusing on Texas flavors, locally sourced with my sprinkling in of British influences.” Of course, Dodds says, the menu will focus on “comfort food dishes –you’ll see some of my favorites with lots of new items.”
Dodds has already hired some talented staff for Wayward Sons — including Jonathan DellaTorre, a former front man for Nick & Sams Steakhouse. Dodds’ partners in the venture include Brandon Hays & Phil Schanbaum of This and That Concepts (High Fives, So & So’s, Standard Pour).
The 200-seat restaurant will occupy the old Kirby’s Woodfire space (3525 Greenville Ave., across from the Granada Theater). The restaurant’s backyard will be planted with a produce garden from which he’ll harvest herbs and vegetables and double as an outdoor seating area.
Dodds is targeting a late November or early December opening date.