Recent social media posts
06/01/2026
The Drifter Dinner Series in BACK for 2026! Season passes are on sale now on OpenTable.
Tickets for individual dinners will be made available July 1st. Enjoy four nights of one of a kind menus developed between the guest chefs, Chef Toby and our team, together with wine and cocktail pairings.
Thanks to our partners OpenTable, Nestle Waters, Reserva la Familia Tequila, Ariane Fine Porcelain and Avondale Dealerships, we are able to donate a portion of all sales to Baylor Scott & White's Tiniest Texans, a charity benefiting the families of babies born in NICU.
04/03/2026
HIRING: Assistant General Manager
We are seeking a hospitality minded leader with experience in Chef-driven dining. Be part of our Michelin recognized team and help us reach more success in the years to come.
Inquire by email or DM, we would love to hear from you!
03/07/2026
Four hours becomes 30 seconds. 🏃♂️👨🍳
So much effort goes into making our service seem effortless. From baking bread each morning to lighting the oak-fired grill each afternoon, it all leads to the plate of food in front of you. It leads to 7 seamless courses on the Chef’s Tasting or to the beautiful spread of main plates shared with friends and family.
📸
03/05/2026
Spring is here! 🌸
Enjoy Happy Hour on the patio, featuring classic cocktails and a snack board that features all our single bite starters.
02/28/2026
Behind the bar and cellar at Quarter Acre is Beverage Director Jacob Fergus.
Jacob’s passion lies at the intersection of wine, food, and service, curating a program that supports the kitchen while standing confidently on its own.
His approach brings together Southern Hemisphere wines, classic European and American selections, and a deep respect for seasonal balance. The same chef-driven mindset carries through to the cocktail program, where fresh fruit and vegetable flavors service a dining experience meant to feel seamless, thoughtful, and generous.
02/24/2026
Silky Kingfish Ceviche with sweet chili jam, coconut foam and finished with crisp radish. Refreshing, precise, and the kind of dish that disappears quickly. 🐟
02/15/2026
Dallas is where everything came together.
Drawn by an evolving food scene, incredible local farmers, and a city full of energy, Chef Toby knew this was the place to build something meaningful. After leading kitchens across the world, Quarter Acre became his opportunity to create a restaurant rooted in seasonality, global influence, and genuine warmth.
This is the food, the hospitality, and the future he’s proud to share with you. 🍽️✨
02/13/2026
A garden hour essential. 🪴
Smoked beef tartare presented beneath a smoking cloche, lifted tableside to reveal a dish that’s cool, savory, and deeply balanced. Olive oil emulsion, black mustard, and crispy shallots work together in every bite.
02/11/2026
The first wine we brought into our cellar over three years ago: Walnut Block Sauvignon Blanc.
We always knew our choice of Marlborough Sauvignon Blanc, New Zealand’s most iconic wine style, was going to be an important one for us and we could not be happier to have shared many a glass of Walnut Block with you all over the years. Made from certified organic vineyards and owned by brothers Clyde and Nigel Sowman, the winery takes its name from a century old walnut tree that thrives in the middle of the vineyard. 🍷
02/08/2026
Valentine’s doesn’t have to wait for the weekend.
While Friday and Valentine’s Day might be fully reserved, we’re still taking bookings earlier in the week for an intimate celebration.
Join us Wednesday or Thursday. 🌹
02/06/2026
Cooking around the world gave Chef Toby something just as important as technique. It gave him perspective.
From private yachts in the Mediterranean to leading busy kitchens in Sydney, he learned that great food only matters if it’s paired with great hospitality. How you treat your team. How you welcome your guests. How you make people feel.
Those experiences shaped the kind of chef, and leader, he wanted to be.
02/03/2026
An evening at Quarter Acre with chefs we love and look up to.
Thank you to the Japan Farmed Fish Export Association for bringing together industry friends from across the city and for showcasing two beautiful Japanese fish, Madai and Buri.
Always grateful for this community.
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01/24/2026
Some kitchens teach you how to cook.
Others teach you how much you still have to learn.
Working in Michelin-starred restaurants in London, Toronto, and New York reshaped Chef Toby’s understanding of food. Long days, exacting detail, and constant learning became the foundation of his craft.
Those experiences continue to influence how we cook and why we care so deeply about every detail.
01/22/2026
Every detail at Quarter Acre is intentional. Inspired by nature and rooted in heritage, our dining room blends organic textures, woven elements, and living greenery to create a space that feels both elevated and welcoming.🍃✨
01/20/2026
Every day, we bake bread, and it all begins with a starter nine years in the making. 🥖✨
One of Chef Toby’s first projects after moving to Dallas was creating a sourdough starter. That same starter made its way into the restaurant three years ago when we opened our doors, and remains the foundation of the bread that starts every meal. From there, we add red wheat from Gristmill Farms outside of Waco, along with rye berries, wheat berries, and flax seeds. Together, they create a hearty, flavorful rustic loaf.
01/17/2026
At Quarter Acre, the tasting menu is an act of trust.
Courses arrive one by one, shaped by the season and Chef Toby’s instinct. No fixed expectations, just a progression of flavors designed to surprise. You never quite know what’s coming, only that each plate tells part of the story. 🍽️✨
Address
2023 Greenville Avenue Suite 110
Dallas, TX
75206
To get to the restaurant on Greenville Avenue in Dallas via public transport, you can take the 502 bus and get off at the Greenville @ McCommas stop. The restaurant is a short walk from there.
If driving, you can take the US-75 N highway to exit 6A towards Mockingbird Lane. Follow signs for Greenville Avenue and turn left onto Greenville Avenue. There is street parking available near the restaurant or a parking lot nearby where paid parking is available.
Opening Hours
| Tuesday |
5pm - 10pm |
| Wednesday |
5pm - 10pm |
| Thursday |
5pm - 10pm |
| Friday |
5pm - 11pm |
| Saturday |
5pm - 11pm |
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What people say
Quarter Acre Dallas is a must-visit restaurant located on Greenville Avenue in Dallas. Chef Toby Archibald has created a unique dining experience that is sure to impress any foodie. The menu offers a variety of delicious dishes, including the mouth-watering CLAMS with grilled bread, watercress, white wine, and shallots. The broth mopped up with the bread at the end is simply divine!
The whimsical ‘Côte de Faises’ cocktail made with Hennessey VS, strawberry shrub, and cardamom is just what you need to beat the Texas-sized Spring temperatures. And if you're looking for something to snack on while enjoying your drink, Quarter Acre's SNACKS menu has got you covered. You can order the OYSTER with kiwi verjus foam or the Crispy PORK belly with avocado and black lime.
Quarter Acre's wine list represents some of the best that New Zealand and Australia have to offer. It's perfect for those who enjoy exploring new regions and wineries. And if you're looking for a unique twist on a French classic, try the 'Croute on Paté' which is a duck terrine served with rhubarb, duck jelly, and crust.
The restaurant also boasts a beautiful patio that provides shade from the afternoon heat while serving their full menu. So come in and enjoy a glass of something cold while taking in the ambiance of this fantastic establishment. With all these amazing features combined, it's no wonder why Quarter Acre Dallas was voted as Dallas' Best New Restaurant!
