Quarter Acre

Chef Toby Archibald says restaurants like his Quarter Acre are plentiful in his native New Zealand, but this spot on Greenville Avenue in the former Rapscallion space is at the vanguard of some of Dallas’ most creative cooking. On its face, the cuisine may come off as pretentious, but a closer look reveals a playful sense of whimsy. There are small one-hitter bites that offer inexpensive tastes of Quarter Acre’s imaginative spirit. Appetizers and entrees are updated often as ingredients move in and out of season, but the impressive short rib or hot smoked salmon are both stars and seem to have a permanent home on the menu.

Top Pick: Nothing exemplifies Quarter Acre’s sense of whimsy better than the fried quail with peanut creme, crispy wonton and blueberry puree; the description reads upscale, but the taste is straight fried chicken plus peanut butter and jelly comfort food.