Quarter Acre
Restaurant · Belmont ·
New Zealand-inspired global cuisine with a focus on seafood
New Zealand-inspired global cuisine with a focus on seafood
"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
"This newcomer serves an excellent tasting menu priced around $125 per person, positioned as a strong mid-range chef-driven choice for those seeking a composed, multi-course meal." - Courtney E. Smith