It looks to be a merry, merry December with two of the hottest chefs opening what’s promising to be two of the hottest restaurants in Big D— on Monday December 7.
Here’s what you want to get your taste buds ready for:
Wayward Sons with Chef Graham Dodds
3525 Greenville Ave
Dallas, Texas 75206
Chef Graham Dodds, known for offering some of the most inventive farm-to-table fare in the metroplex, will be partnering with Brandon Hays & Phil Schanbaum of This & That Concepts (So & So’s High Fives, Standard Pour, soon-to-open Whippersnapper) to open Wayward Sons on Monday, December 7th at 4:30 p.m.
The restaurant, with seating for 200+ (including the outdoor garden and bar), is described as being a warm and inviting space featuring a mix of raw materials and assorted plant life. For now, there will be dinner service only, however they plan to add weekend brunch in the spring.
While everyone is going to sorely miss Graham Dodds’ cooking at Hibiscus, it’s going to be exciting to see him in his new environs whipping up what’s been described as seasonally inspired and hyper local Texas style cuisine.
Expect to find dishes such as:
Buttermilk biscuits with mum’s preserves; celery root waldorf salad with pine nuts, escarole & slow roast grapes— Nantucket bay scallops with hen of the woods, delicata & green peanut custard—homestead grits with goat cheese, mushroom ragout, Brussels sprout leaves, apple butter and apple mostarda— sardines & toast with brandade, pickled red onions, watercress and capers— and skate wing with fingerling potato salad and Carolina bbq vinaigrette.
Libations will include a carefully created cocktail list and a 100 bottle wine list with 30 varieties offered by the glass.
Hours of operation: 7 days/week – bar opens 4 p.m.
Dinner starts 5 p.m., full menu until 10 p.m. with abbreviated menu 10 p.m. – midnight.
Valet parking available.
Filament by Chef Matt McCallister
2626 Main St.
Dallas, TX, 75226
Also opening on Monday, December 7th at 5 p.m. is Filament (in Deep Ellum)— one of the most anticipated restaurant openings of the year by top toque Chef Matt McCallister (FT33).
According to the press release, Chef Cody Sharp will be manning the kitchen and creating modern Southern cuisine and Pastry Chef Maggie Huff will be whipping up ” classic, memory-evoking desserts.” The restaurant is open for dinner for now, but plans to add lunch and brunch eventually as well.
Designed by McCallister and Hatsumi Kuzuu, the restaurant pays homage to the 1900s machinist shop with exposed brick walls and wooden ceiling beams. An antique drill press discovered in the space is featured prominently near the entrance. The expansive bar displaying the spirits collection seats twenty.
Here’s what you can expect to find on the menu:
Ember roasted onion dip with warm potato chips—sunburst trout fritters with gribiche and smoked roe—heritage Berkshire pork chops with braised collards, turnips and warm onion jam.
For sweet treats, there’s pecan pie with bourbon vanilla ice cream, Dutch apple pie with sour cream ice cream and butterscotch banana trifle.
The tipple list will include things like Farmer’s Tan with reposado mezcal; Cocchi Vermouth di Torino with curacao, mole, and smoked chile oil; and Old Quarter with overproof bourbon, sorghum and chicory.
Hours of operation:
Sunday – Thursday— 5 p.m.-11 p.m.; Friday – Saturday— 5 p.m.-12 a.m.