Quarter Acre
Toby Archibald built the smoked beef tartare at Georgie and brought it here, where it gets mixed at your table.2
Why go
Archibald grew up in New Zealand, cooked under Daniel Boulud in New York, and opened Georgie in Dallas before taking this room on Lower Greenville.35 The menu runs on New Zealand flavors with Asian seasoning through it, and the Dallas Observer calls it French techniques from a Kiwi chef with over-the-top presentations that pay off.
24 The guide carries the room at its Recommended tier, in 2024 and again in 2025, with no star or Bib on it.7 There is a tasting menu alongside the card, and Eater says it is where the dishes he has not committed to yet turn up.2
Order this / avoid
- Order: the smoked beef tartare, served tableside. Eater calls it
the perfect starting point.
2 - Order: the Glory Bay hot-smoked salmon, which Archibald names as his signature dish.3
- Order: the coconut ceviche with hiramasa, which RJ Yoakum calls
really fun to eat.
5 - Finish on the mille-feuille, which Eater describes taking
a decidedly Asian turn with kataifi pastry, ginger cremeaux, black sesame, and a side of kalamansi sorbet.
2
What locals & experts say
- Toby Archibald, asked by the MICHELIN Guide for his own dish:
The hot smoked Glory Bay Salmon from New Zealand that we serve is simply delicious.
1 - Reilly Brown, chef at Frenchie, names it among the five Dallas rooms he eats at.6
- RJ Yoakum, chef at Sushi Kozy, on what Archibald cooks:
he has a restaurant that's kind of mixed between French and New Zealand food.
5 - Eater Dallas, Rachel Pinn, on the range of the card:
smoky, beachy bites and dishes inspired by Archibald's childhood memories.
2
Good to know
- Archibald sends people to Haute Sweets for pastry, naming Tida Picharkron.3
Verdict
should-visit — A New Zealander cooking French technique with Asian seasoning and a lot of smoke. Order the smoked beef tartare and the Glory Bay salmon, and take the tasting menu if you want the dishes he has not put on the card yet.