"New Zealand chef Toby Archibald is bringing the neighborhood Quarter Acre, which will serve contemporary global cuisine. 'Quarter Acre is a term used in New Zealand to encapsulate the Kiwi dream; it refers to a house on a quarter acre of land with space for the kids to explore and run around,' Archibald says in a press release. 'I chose Quarter Acre as the name for my restaurant, because opening a space where I can share my culinary creations is my personal Kiwi dream.' Most recently, Archibald worked in Dallas as Chef de Cuisine of Bullion and then Executive Chef of Georgie by Curtis Stone. Before coming to Texas, he trained under chefs at Michelin-starred restaurants worldwide, including The Greenhouse in London and Cafe Boulud in New York City and Toronto. His vision for Quarter Acre is to provide that same Michelin-level service in a more relaxed atmosphere — the kind that a neighborhood restaurant space like this one deserves. Archibald promises a menu heavy on local produce with a highlight on seafood and wines from Australia and New Zealand. Some dishes diners can expect include smoked beef tartar, confit lamb belly sticks, banana leaf grilled cod, Kingfish and coconut ceviche, and hay roasted chicken. Quarter Acre is expected to open in the fall with dinner service five nights a week." - Courtney E. Smith
