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2023 Greenville Ave., #110 (Prospect Ave.) Send to Phone
Rapscallion reflects chef Nathan Tate’s Southern roots, coupled with seasonal ingredients and locally sourced products.


Dinner Tues.-Sun., Brunch Sat.-Sun.

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Rapscallion, Dallas, TX

Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.

Rapscallion Restaurant Review

: Rapscallion, which means "rascal," is a collaboration from chef Nathan Tate (also the executive chef at Boulevardier) and Bradley and Brooks Anderson, the latter most recently of Boulevardier and Veritas Wine Bar. The interior, bedecked with 1960s-style table décor and a floor-to-ceiling bar, boasts a freezer case packed with raw meats, reflective of Tate's Southern roots growing up on a multi-generational, still-operating family farm in Rockwall, Texas. His menu includes cabrito (goat) kebabs, cornmeal-dusted catfish, a pimento cheeseburger, wood-grilled meats and a tea-brined rotisserie chicken spit-roasted over pecan wood and served with sweet onion and rye whiskey gravy. Rapscallion also sports a raw bar, where oysters take center stage and are best paired with an elegant cocktail concocted by general manager and head bartender Eddie Eakin, who focuses on spirits distilled from grain, cane and agave. The owners are well-versed in wines, and the list boasts 60 bottles priced at $50 or less. In addition, Rapscallion offers beers, all of which are American (as are the wines) and martini service, complete with house-pickled garnishes.

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