Rapscallion is the second concept authored by Owners Chef Nathan Tate, Brooks Anderson, and Bradley Anderson. Following the success of their wildly popular “neo-bistro” Boulevardier, they were able to lay claim to a 2300 square foot restaurant space in the middle of the most electrifying entertainment district in Dallas, Lowest Greenville Avenue. With clean lines, muted colors, and specific attention paid to reducing interior noise, the focus of Rapscallion is on its creative menu and expansive, but certainly not expensive, offering of spirits, wines, and beers.

FOOD

Chef Nate was raised on a multi-generational family farm in Rockwall, Texas, and to create Rapscallion’s Modern Southern/Modern Texas Menu he combined the Southern Flavors of his youth with his favorite global flavors and modern techniques.

The result? A uniquely cohesive menu full of proprietary takes on “Old Timey” Southern classics such as Nashville Hot Chicken, Collard Greens, Cornbread, Pickled Shrimp, Pimento Cheese, Boiled Peanuts, Mac n Cheese, Hopping John, Hot Brown, and Yaka Mein.

But Rapscallion is more than “just” a creative, modern take on Old Timey Southern Cooking. Our large, customized Dry-Aging fridge sits behind the bar in full view of the dining room, and in it Father Time plus the proper temperature bless various cuts of Prime American Beef, pork, and whatever else Chef Nate fancies.

These Premium Cuts of Dry-Aged meats are then grilled over pecan on Rapscallion’s custom J&R Manufacturing Wood Grill. Rapscallion also has a custom J&R Manufacturing Wood Rotisserie, where it “rotisserizes” over pecan whichever cuts of meat Chef Nathan wants to prepare.

SPIRITS

Eddie Eakin, without question among the very finest Bartenders in Dallas, has built a list of spirits centered on Whiskey, Whisky, Rum, Tequila, Mezcal, and a whole host of other interesting spirits. From allocated and incredibly difficult to find to the best values on the market, Rapscallion’s simply enormous selection of spirits is sure to please any palate.

In addition, the cocktail program is incredibly sophisticated without being unapproachable. House made gomme, house made tiki syrups, fresh squeezed

WINE

Brooks and Bradley Anderson, also co-owners of Veritas Wine Room, have constructed what is believed to be the only serious All-American Wine List in North Texas.

Traditional wines from the various wine regions of the world just didn’t seem to jive with Chef Nate’s unique perspective on the foods of the American South, so Brooks and Bradley boldly decided to celebrate the tremendous depth and surprising diversity of the World of American Wine. With over 125 selections from States as Diverse as Texas, Virginia, and New Mexico, the list features White Grapes as Diverse as Chenin Blanc, Roussanne, Trousseau Gris, and Viognier and Red Grapes as Diverse as Carignan, Dolcetto, Malbec, Mourvèdre, Nebbiolo, Sangiovese, Tannat, and Valdiguie.

While the Wine List is full of unexpected twists and turns, it does not forget the American Classics, including Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Pinot Noir, and Zinfandel.