That was fast: There is an opening date for Wayward Sons, the new restaurant going into the old Kirby's Steakhouse spot at 3525 Greenville Ave. The new eatery from Brandon Hays and Phil Schanbaum (So & So’s, High Fives, Standard Pour, Whippersnapper), with partnering chef Graham Dodds will open on Monday, December 7, at 4:30 pm.
The menu will be a progression of Dodd's focus on local, seasonal, and Texas cuisine. His reverence for Texas agriculture is sprinkled throughout his menu, where he integrates his culinary pedigree into forward-thinking and playful dishes.
Lest we forget, a release recounts his glorious resume, from his early days at The Grape and Harvey Hotel (with Sharon Hage), and on to Star Canyon, Bolsa, Central 214, and Hibiscus.
Dishes on the menu feel reminiscent of some of his menus from restaurants past, such as Windy Meadows chicken & dumplings with parsnips and carrots, and skate wing with fingerling potato salad. Other entrees include beef Bolognese lasagna, smoked lamb brisket, and a 44 Farms burger. There are two vegetarian entree options: mushroom tamales and parsley root gnocchi with mushrooms and artichokes.
Startes include Kabocha squash bisque, sardines and toast, and purple potato tostones, a dish of Puerto Rican heritage that's usually made with plantains. Five salads include a celery root Waldorf with pine nuts and grapes. Six sides include Brussels sprouts, grits, and a "risotto" made from cauliflower.
Wayward Sons will feature cocktails and a 100-bottle wine list with 30 by the glass, aiming to accomplish food-friendliness, sustainability, and a focus on terroir. It'll initially serve dinner only, then add weekend brunch in spring 2016.
There'll be seating for 200+ including patio and bar, with additional dining in an outdoor garden. The restaurant's decor includes plants and a mix of raw materials.