"At Quarter Acre, you’re likely to hear actual “oohs” and “ahhs” as the kitchen sends out showstopping dishes—think beef cheek covered in razor-thin daikon radish and ssamjang au poivre. Or seared duck breast with sweet potato mille feuille and a charred mandarin sauce. It might just be the best version of duck a l’orange you’ll ever have. The food is beautiful enough to make your guests feel special and bold enough to impress pretty much anyone. Few other restaurants can make cabbage taste this good: buttered, charred, and hit with silky black sesame spiked tahina." - nick rallo
"At Quarter Acre, you’re likely to hear actual “oohs” and “ahhs” as the kitchen sends out showstopping dishes—think beef cheek covered in razor-thin daikon radish and ssamjang au poivre. Or seared duck breast with sweet potato mille feuille and a charred mandarin sauce. It might just be the best version of duck a l’orange you’ll ever have. The food is beautiful enough to make your guests feel special and bold enough to impress pretty much anyone. Few other restaurants can make cabbage taste this good: buttered, charred, and hit with silky black sesame spiked tahina." - Nick Rallo
"This chef-driven spot recently launched a new tasting menu this year; the kitchen shared details about what’s on the menu, why the multi-course format is being offered now, and how external recognition factors into creative and ingredient decisions." - Courtney E. Smith
"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
"Chef Toby Archibald launched a tasting menu with an Instagram post this spring, and the thing to know about it is that it will never be the same any two times. Archibald is using it as a showcase for some long-standing dishes, like his smoked beef tartare, and a test pad for dishes he hopes to add to the menu or specials list. It’s also somewhere for him to tap into his creativity and take his stylized plates to the limit. On a recent visit, a plate of seared cabbage was a highlight of the evening, thanks to the array of sauces and flavors he put into the dish. Doing the tasting requires the full table to participate, and the cost is $125 per person. Wine pairings are optional and are $55 per person. Inside, this dining room is known to be a soothing spot, reminiscent of the beach-inspired lands of New Zealand that he hails from." - Courtney E. Smith