Before opening his first restaurant, Archibald worked as executive chef of Dallas-based Georgie by Curtis Stone following his time as chef de cuisine at Dallas-based Bullion.
UpdatedQuarter Acre is now open in Lowest Greenville Avenue, the first restaurant concept from chef Toby Archibald.
“By the glass selections are accessible and exciting with bottles ranging from Chardonnay grown in Auckland, New Zealand to the great cellars of Reims, Champagne,", beverage director for Quarter Acres, said in a news release."Every taste, glass and bottle is thoughtfully selected, and there is always something new to be discovered.”
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