Rapscallion Brings a Twisty Menu to Greenville Avenue Next Week

Fried chicken at Rapscallion
Fried chicken at Rapscallion
Kevin Marple

After teasing pedestrians on Greenville Avenue with banners and signs for months, Rapscallion will at last open July 7. Brothers Brooks and Bradley Anderson and chef Nathan Tate, who ran Boulevardier in Oak Cliff, say they plan to bring a new take on Southern cooking to the neighborhood.

Bradley Anderson's touch can be found on the wine list, which promises more than 100 bottles of domestic vino, with more than half of those available for less than $50. A cocktail program will focus on whiskey, rum and tequila. Sorry, vodka-soda fans.

While the menu is influenced by Tate's Southern roots, he wants to be clear that Rapscallion is not just another Southern restaurant. For instance, you may see the plate of fried chicken pictured above and think this is just like Babe's with good wine, but while the chicken is fried, it's brined and cooked on a rotisserie first. It's also  finished with a Szechwan mala sauce. This is not your typical bucket chicken. 

Most of the menu items boast interesting twists. The mezze plate has hummus that's made from peanuts, and the rib steak bears the flavors of Korean barbecue. Expect those barbecue flavors to be amplified by a wood-fired grill and rotisserie that will compliment an in-house dry-aged steak program. 

The restaurant opens next Tuesday and will be open for dinner service every day but Monday.

Raspcallion, 2023 Greenville Ave., No. 103, 469-291-5660, dallasrapscallion.com


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