Lower Greenville Avenue’s new Quarter Acre restaurant should be on your Go List right now
The chef and co-owner of Quarter Acre, Toby Archibald, hails from New Zealand, where farm-to-table cooking is foundational. Quarter Acre is his nod to that Kiwi sensibility, filtered through Texas’ more limited bounty. “A quarter acre is a normal residential plot of land in New Zealand,” our server told us during our visit last month. “Toby thinks of this restaurant as his quarter acre, a place where he cooks for friends and pretends there’s a white picket fence and a dog out front.” We’re happy to pull up a chair.
The restaurant that now inhabits the former Rapscallion space on Lower Greenville Avenue, and it’s packed every night for good reason. Recent hits include Archibald’s cedar-smoked New Zealand salmon with shallot crema, roasted celeriac sweetened with raisins and toasted hazelnuts, and a knock-out foie gras custard pie. Get to this outstanding restaurant before everyone else discovers it. 2023 Greenville Ave., Dallas, (214) 647-1616.