Kellie Reynolds


Is that Sichuan pepper in my fried chicken? Rapscallion pays homage to Southern cooking and takes a refreshing look at culinary clichés. The fried chicken sports a mala sauce, the greens boast crunchy peanuts and the grains are stir-fried and topped with a tempura egg. If you like Boulevardier, the American bistro in the Bishop Arts District, you’ll probably have a fondness for Rapscallion, the new restaurant that opened on Greenville Avenue by the same owners. Traditional dishes get a spin from world flavors, some from China and some from the Middle East. Don’t miss the chicken that will leave your tongue numb, or the cabrito wrapped in a flat bread to resemble a taco. Desserts are spun anew with equal enthusiasm.

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