Quarter Acre
5-Course Globally Inspired Tasting Event
Opened a little over a year ago, this inviting Greenville Avenue bistro has a New Zealand twist: Chef/Owner Toby Archibald hails from the region and that aspect (along with NZ's history of global cuisine) shapes his menu. Eater named Quarter Acre to its List of “Best 2023 Openings in Dallas” while Culture Map awarded it its Dallas Tastemaker Award for "Best New Restaurant" last year. Chef Archibald has worked at Michelin-Starred restaurants worldwide, including The Greenhouse in London and Cafe Boulud in New York City and, most recently, was Executive Chef at Chef Curtis Stone’s Georgie. At Quarter Acre, he is turning out dishes like rabbit rillettes, chicken-fried quail with chanterelles and blueberries, braised venison osso buco, and grilled sea bass with forbidden rice, pumpkin-coconut velouté, and pomelo chutney, all served in a soothing environment reminiscent of a forest glade. Fabulous desserts too, like sesame crème brûlée and orange syrup cake. “There’s no other restaurant in Dallas quite like Quarter Acre,” says Dallas Magazine. “A distinctive, interesting place with its own point of view.”
About the Host:
Toby Archibald
Chef/Owner
A New Zealand native, Chef Toby Archibald traveled all over before finally putting down roots in Dallas. Trained under industry-leading chefs at Michelin-Starred restaurants around the world such as The Greenhouse in London, England and Cafe Boulud in Toronto, Canada and New York City, he has also served as Chef de Cuisine of Bullion and Executive Chef of Georgie by Curtis Stone.
The Lineup
All courses will be individually plated. For this event’s dietary restriction accommodation policy, see the Event FAQs below.
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Foie Gras Éclair
pâte à choux, rhubarb, strawberry
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Curried Kuri Squash Velouté
citrus, ginger
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Farro Risotto
garlic, winter roots, cured yolk
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48 Hour Beef Short Rib
crunchy potato rose, charred beet, truffle jus
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Tropical Mille-Feuille
brown sugar plantain ganache, jackfruit, ube ice cream
Quarter Acre
2023 Greenville Ave #110
Dallas, TX 75206
Event FAQs
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event we will be able to accommodate all dietary restrictions and food allergies. Just make sure to update your dietary restrictions within your Account Info before or after you purchase tickets, or email us at [email protected] after you purchase tickets to let us know what your allergies/restrictions are so we can give the chef a heads up.
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $90 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- What is the event ticket cancellation/refund policy?
- Tickets to our events are non-refundable. However, for emergency requests, we may allow members to transfer their tickets to friends, provided the guest ticket surcharge of $25 is paid when transferring a member ticket to a non-member. All ticket transfer requests (as well as the guest ticket surcharge) must be sent to us prior to the event. Any guests who have not paid the guest ticket surcharge will not be allowed entry.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email [email protected] with your needs to ensure proper accommodations.
- What parking information has the restaurant provided for this event?
- According to the restaurant, parking is available through their private lot and/or garage.
