Dishes from Quarter Acre on Greenville Avenue. Photography by Emily Loving.
Quarter Acre, a new restaurant from chef Tony Archibald, opened over the holiday weekend on Lowest Greenville.
Archibald, who has worked at Michelin-starred restaurants including The Greenhouse in London and Cafe Boulud in New York and Toronto, moved to Dallas with his wife in 2016, according to a news release announcing the restaurant opening. Before opening Quarter Acre, he was chef de cuisine of Bullion and executive chef of Georgie by Curtis Stone.
The menu of the Greenville Avenue restaurant draws from Archibald’s travels and New Zealand roots. Dishes will include local produce and ingredients from around the world.
Beef short rib, parmesan-buttered grouper, ricotta gnudi, charred carrot, fire-roasted chicken and hot-smoked Glory Bay salmon are the current entree options.
Food is accompanied by a wine selection curated by Jacob Fergus, formerly of Bullion and Monarch.
Dallas-based Coeval Studio designed the restaurant, which is housed in the former Rapscallion space. Inside, 65 diners are surrounded by a modern design with nods to the New Zealand coast. A patio with seating for 20 will open in the spring.
Quarter Acre is located at 2023 Greenville Ave. and open for dinner and drinks Tuesday-Saturday.
