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And Just Like That, Quarter Acre Will Slip into Rapscallion’s Old Spot on Lower Greenville

Helmed by New Zealand chef and owner Toby Archibald, Quarter Acre is expected to open in the fall

Dishes are served on blue plates, white plates, and a wooden plate in the center of the picture. Food includes salmon, radishes, beef tartar, and more.
A selection of the dishes coming to Quarter Acre.
Emily Loving
Courtney E. Smith is the editor of Eater Dallas. She's a journalist of 20 years who was born and raised in Texas, with bylines in Pitchfork, Wired, Esquire, Yahoo!, Salon, Refinery29, and more. When she's not writing about food, she co-hosts the podcast Songs My Ex Ruined.

There was an outpouring of dismay from the Eater Dallas community after local favorite restaurant Rapscallion abruptly closed in May 2022. But something promising was destined to take its place on the block. Now, New Zealand chef Toby Archibald is bringing the neighborhood Quarter Acre, which will serve contemporary global cuisine.

Chef Toby Archibald stands in a kitchen, wearing a blue apron.
Chef Toby Archibald relocated to Dallas in 2016.
Emily Loving

“Quarter Acre is a term used in New Zealand to encapsulate the Kiwi dream; it refers to a house on a quarter acre of land with space for the kids to explore and run around,” Archibald says in a press release. “I chose Quarter Acre as the name for my restaurant, because opening a space where I can share my culinary creations is my personal Kiwi dream.”

Most recently, Archibald worked in Dallas as Chef de Cuisine of Bullion and then Executive Chef of Georgie by Curtis Stone. Before coming to Texas, he trained under chefs at Michelin-starred restaurants worldwide, including The Greenhouse in London and Cafe Boulud in New York City and Toronto. His vision for Quarter Acre is to provide that same Michelin-level service in a more relaxed atmosphere — the kind that a neighborhood restaurant space like this one deserves.

Archibald promises a menu heavy on local produce with a highlight on seafood and wines from Australia and New Zealand. Some dishes diners can expect include smoked beef tartar, confit lamb belly sticks, banana leaf grilled cod, Kingfish and coconut ceviche, and hay roasted chicken.

A white plate sits on a table, with ground beef and onions on it. Smoke billows in the background.
Smoked Beef Tartar.
Emily Loving
On a white plate, kingfish is served with radishes and parsley on top.
Kingfish and coconut ceviche.
Emily Loving

Quarter Acre is expected to open in the fall with dinner service five nights a week.