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Quarter Acre opened during the last week of December 2022 on Dallas’s restaurant-heavy Lower Greenville strip. It’s helmed by chef Toby Archibald. He originally hails from New Zealand but earned his stripes at Café Boulud in New York City and Toronto, as well as at Georgie by Curtis Stone in Dallas, before opening his own 65-seat restaurant.
Archibald’s menu pulls from his prior experiences and dials up contemporary global cuisine with a seasonal focus. Dishes include hot-smoked Glory Bay salmon, Parmesan-buttered grouper, and smoked beef tartare. The small and thoughtful wine list features bottles from New Zealand, France, and Texas.
Miami Beach’s historic Paris Theater has a new inhabitant: Queen Miami Beach, an opulent new restaurant and lounge from the Mr. Hospitality group, which also operates Bâoli, El Tucán and Marion. The restaurant opened Feb. 2 in a gilded, multi-level space inspired by 20th-century European supper clubs.
The lavish dining room features 26-foot high ceilings, plush velvet banquets and mosaic terrazzo floors. The kitchen is run by executive chef Mitchell Hesse and Mr. Hospitality’s chief culinary officer Julien Jouhannaud, and the menu recalls a modern Japanese grill. Sushi platters and seafood towers are joined by robata-cooked meats, fish and vegetables.
This restaurant opened January 31 and comes from owner Adam Jones and chef Blaine Staniford, who also operate Fort Worth restaurants Grace and Little Red Wasp. It’s 7,000 square feet and seats 200-plus guests across the dining room, bar and patio.
The restaurant opened first for dinner, and will eventually serve lunch, brunch and a family-style traditional Sunday supper. The menu philosophy is “Texas ingredients with an Italian twist,” and that’s seen in dishes like tagliatelle Bolognese with braised brisket, veal and pork sugo, and 44 Farms short rib with Parmesan polenta, white bean ragoût, Tuscan kale, radicchio, and salsa verde.
Houston’s Big Vibe Group just debuted its fourth restaurant in the city following Coppa Osteria and the more recent concepts, Gratify and Flora. Graffiti Raw opened in late January in the eclectic Montrose neighborhood. Pictured is the Ffiti stack, made with layers of shrimp, octopus, yellowfin tuna, avocado, cucumber, red onion, and piquín sauce.
The all-day kitchen and bar is inspired by Californian cuisine and what the group calls a “less is more beachside lifestyle.” That translates to a relaxed aesthetic and flavors pulled from Mexico, Big Sur and the Mediterranean, as seen in dishes like ceviche, salmon tartare, charred octopus with chorizo, crab-stuffed avocado, and pastas topped with uni and Calabrian chile.
The Porchetta Group (The White Bull, Grana, Bastone) has bolstered its Atlanta portfolio with Alici, a friendly new restaurant and raw bar that opened in late-December at the Midtown Promenade.
Chef Pat Pascarella’s menu features seafood and pasta inspired by coastal Italian cuisine. The raw bar offers an extensive selection of oysters, and highlights from the kitchen include egg yolk tagliatelle, pollo alla diavola and a section of fish served with the guest’s choice of sauce.
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