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The Early Word on Rapscallion

What people are saying so far about the Boulevardier sibling.

Lori Bandi

Long-awaited Boulevardier sibling Rapscallion flung open its Lowest Greenville doors in early July, and the dining room has been packed practically every night since. Owners Brooks and Bradley Anderson and Nathan Tate are serving up a unique, globally-influenced take on Southern fare, and so far it looks like Dallas is taking the bait. Here's what bloggers, Yelpers, and other reviewers are saying about Rapscallion:

The Vibe News: The Dallas Observer weighs in on the scene: "Cowboy-hatted dads with kids in tow are as welcome as mohawked tattoo artists or actual rapscallions. Instead of loud music, the soundtrack is conversation and the clatter of dishes." Foodable says, "Think of Rapscallion as going to your family’s house for a serious throw-down with all your favorite things (if your family was a dream team of chefs, wine pros and spirit guides)."

The Service News: On Yelp, Linda B. says, "The wait staff and kitchen staff were awesome, super helpful in aiding the decision between soooo many amazing sounding foods." Rosie P. agrees: "One of the owners sat with us and chatted about the restaurant, menu, and his journey to Rapscallion. Everyone was super great."

The Prices News: Yelper Tiff M. thinks some of the dishes are too expensive: "I initially wanted to order the half Roasted chicken until the server informed me that it came A La Carte with no sides. For $23 and sides averaging around $8 the dollar saver in me said absolutely not."

The Chicken News: CraveDFW thinks the rotisserie chicken is a must-order here, saying, "The true star of this show is the tea brined, spit roasted chicken that is smoked over pecan wood." On Facebook, Omar Yeefoon comments, "PUBLIC SERVICE ANNOUNCEMENT: Rapscallion is the TRUTH. Man, their take on Nashville Style Hot Chicken is what dreams are made of!!"

The Mac and Cheese News: Blogger Almost Veggies writes, "This Guinness Book of World Record worthy mac & cheese has creole cream cheese included as an ingredient. Seriously! Wow. Just wow."

The Drinks News: "Definitely begin with a drink," says LocalSugar. They recommend one of the House Mules, "which can be made to order with rum, bourbon, gin, mezcal, or vodka. At Rapscallion, they take these seriously; they’re fresh, light, and packed with all the ginger spice you want in a good mule." SideDish notes that bartender Eddie Eakin is "making his own Tiki syrups in-house" to use in "classics like the Jet Pilot and Three Dots & a Dash."

The Tough to Get a Table News: Yelper Maggie M. has a bone to pick: "We have eaten here before and it was good.  However, this week they told my boyfriend they were taking a limited number of reservations so as to allow for more walk-in's. Great, huh? Well we go and they quote us 45 minutes and an hour and a half later tell my boyfriend they cannot get us in.  I understand this is a new hot spot, but that is just not acceptable." Zagat has some advice that might help: "Only half the tables are inventoried for reservations; the other half is for walk-ins. So if you can't get a reservation, show up before 6 PM or after 8:30 PM for a good shot at snagging a table quickly."

Rapscallion

2023 Greenville Avenue, , TX 75206 (469) 291-5660 Visit Website

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