Quarter Acre

Quarter Acre opened December 30, 2022 in the former Rapscallion space at 2023 Greenville Avenue, on the Lowest Greenville stretch of Dallas's Lower Greenville district. It is the first solo restaurant from New Zealand-born chef Toby Archibald, who moved to Dallas in 2016 after cooking at The Greenhouse in London and Cafe Boulud in New York and Toronto, and who served as chef de cuisine at Bullion and executive chef at Georgie by Curtis Stone before striking out on his own. The name evokes the quarter-acre suburban ideal of his New Zealand upbringing, and the Coeval Studio-designed room leans into a forest-meets-island aesthetic. Quarter Acre landed on Texas Monthly's Best New Restaurants list in 2023 and was included in Texas's inaugural Michelin Guide.

For non-drinkers, the bar keeps a dedicated spirit-free section rather than defaulting to a lone Shirley Temple. The two house zero-proof cocktails are the Mirinda Spritz, made with passion fruit, rosemary, and tonic ($6), and the Basil Daiquiri, built on Lyre's Blanco non-alcoholic spirit with basil and Nelson hops ($8). Beyond the cocktails, the list carries Lady Bird craft sodas ($5), the Texas-made line named for Lady Bird Johnson, and Lagunitas IPNA, a non-alcoholic India Pale Ale ($6). The offerings mirror the kitchen's seasonal, ingredient-forward approach, and were highlighted by CultureMap Dallas in its Dry January round-up of the city's zero-proof menus.

Quarter Acre serves dinner Tuesday through Saturday and is closed Sunday and Monday; reservations run through OpenTable and are strongly recommended, since the dining room is compact and books up on weekends. It is a fit for a special-occasion dinner where one or more guests are not drinking, because the spirit-free pours are priced and presented alongside the full cocktail list rather than tucked away. The a la carte menu rotates with the seasons, and a multicourse tasting is also available.