WELCOME TO OUR PLACE.
Quarter Acre, a welcoming neighborhood restaurant combined with an upscale dining experience is inspired by Chef Toby Archibald’s world travels and New Zealand roots. When you enter Quarter Acre, you will be transported to a place of warmth and character. Our room’s muted greens, wooden frames, and soft lighting give our guests the feeling of dining in the New Zealand rainforest overlooking the cool blue of the Pacific Ocean.
THE CULINARY EXPERIENCE
You’ll enjoy food prepared using both classic and modern techniques with a strong influence placed on local and national, seasonal produce. At the same time, global ingredients will also have their place at the table, in particular items from Toby’s home country of New Zealand, such as fresh seafood and unique meats and flavors.
LIBATIONS
Quarter Acre features a focused and exciting wine list ranging from delicious New Zealand to Champagne from the iconic cellars of Reims, France. Every glass is thoughtfully selected, and there is always a new favorite to be discovered. Cocktails also fit seamlessly alongside the menu; each drink is deeply flavored and creative.
RELAX AND ENJOY
Chef Toby believes that an emphasis on the word hospitality cannot be understated.
"A sense of unity and community among the staff translates to the dining room, creating an ambiance where guests feel welcome, comfortable, and in professional and extremely capable hands."
the team
Toby Archibald
Chef Owner
Chef Toby always wanted to travel and always wanted to keep learning. The hospitality industry has enabled both of these passions and given him others: the love of cooking, creating, and hosting.
Chef Toby has trained under industry-leading chefs at Michelin-starred restaurants around the world such as The Greenhouse in London, England and Cafe Boulud in Toronto, Canada and New York City.
Michael Crownover
General Manager
Michael has spent the past 16 years primarily in the Midwest fine tuning his passion for the culinary industry. He has achieved numerous milestones from owning several of his own concepts to consulting for mom & pop joints to James Beard awarded restaurateurs.
Now, back in Texas and pulling from his past experiences, Michael brings a fresh and elevated approach to the service experience at Quarter Acre.
John Satterfield
Sous Chef
John began his career by studying culinary arts at Le Cordon Bleu, and upon graduating, he kickstarted his restaurant experience at Vespaio on South Congress in Austin, TX. He later moved to California where he worked his way through several Michelin-starred restaurants such as Masa’s, Gary Danko, Saison and Lazy Bear both as a cook and manager.
John decided to move to Dallas to be closer to family, and before joining the Quarter Acre team, he was a sous chef at Meridian in The Village.
Jacob fergus
Beverage Director
Jacob is passionate about drinks and loves finding the balance between food and service to create memorable experiences for guests. Jacob has previously helped curate and execute some of Dallas' most prestigious beverage programs at Bullion and Monarch.
At Quarter Acre, Jacob has curated a unique collection of wines from Australia and New Zealand and leads the restaurant’s spirits and cocktail program.
