Monarch, Quarter Acre, and the Heritage Table Offer Tasting Menus in DFW | Eater Dallas
"Chef Toby Archibald uses the tasting format as a personal, ever-changing exploration of Texas favorites, family recipes and the New Zealand and Asian flavors of his upbringing. The meal is intentionally variable—there is no printed menu and guests are asked to trust the chef—so no two nights are guaranteed to be the same; the approach mixes long-running favorites, dishes being trialed as daily specials and unabashedly creative plates. Signature elements include a show-stopping smoked beef tartare prepared tableside (a standout Archibald perfected elsewhere), oysters with passionfruit foam, cabbage presented three ways (one liquified), a new carrot-and-scallop course, and duck with sweet potato and charred lemon. Portions stay appetizer-sized so diners won’t leave overfilled, and the tasting is framed as the restaurant’s next evolution rather than merely a bid for awards—though a Michelin outcome would be welcome." - Courtney E. Smith
