When asked to define his restaurant, executive chef Graham Dodds calls Wayward Sons local-focused, modern Texas cuisine. And with brisket, local cheeses and even tamales on the menu, that certainly makes sense. But then there’s that much-talked-about vegetarian charcuterie board. Ain’t nothing “Texan” about that. There’s also an intimidatingly large hunk of meaty lasagna. So it’s a good thing Dodds doesn’t seem too concerned about fitting into a particular box when it comes to his cooking, or his restaurant.
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