:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/47733721/2015_WaywardSons_012.0.0.jpeg)
Those lamenting Graham Dodds' exit from Hibiscus need despair no longer: The farm-to-table obsessed chef will debut his new restaurant in just two weeks' time. Called Wayward Sons, it takes over the former Woodfire Kirby's site on Greenville Avenue, near Blue Fish and across from the Granada Theater.
The restaurant is a partnership between bar and restaurant gurus Brandon Hays and Phil Schanbaum (So & So’s, High Fives, Standard Pour) and Dodds, and a press releases promises it'll be "a progression of chef Dodds' hyper focus on local, seasonal and Texas cuisine." That translates to dishes like sardines on toast, purple potato tostones with cabrito, a clever riff on the classic Waldorf salad with celery root and roasted grapes. Beef hails from 44 Farms (the Texas ranch that also supplies restaurants like Knife), and more unusual proteins include lamb brisket with duck chicharrones.
Work on the interior is still underway, and no photos have been revealed just yet — but the press release describes "a warm, inviting environment brimming with plant life and a mix of raw materials."
Wayward Sons will be open for dinner only; brunch will be added come spring. It will seat 200-plus including a bar and outdoor garden. Expect craft cocktails and a wine list focused on sustainability. Dodds' new baby opens Monday, December 7 at 4:30 p.m. and will be open daily. Behold the menu, below:
