By Bev Garvin, Foodable Contributor
Attorney-brothers-turned-restaurateurs Brooks and Bradley Anderson, along with their business partner Nathan Tate and crew, have been busy. They now own and operate three unique and wildly different concepts, Veritas, a cozy neighborhood wine bar off Henderson Ave., Boulevardier, a neighborhood bistro with a soft French accent in Oak Cliff, and this month, they debuted Rapscallion, Boulevardier’s younger sibling with a Southern backbone and global ingredient highlights on lowest Greenville Ave.
Think of Rapscallion as going to your family’s house for a serious throw-down with all your favorite things (if your family was a dream team of chefs, wine pros and spirit guides). Foodable sat down with key members of Rapscallion’s management team to get the inside scoop.
“About a year ago, I was reading an article in Wine Spectator about rum that said, 'this rum came from a time when there were nothing but pirates and rapscallions about.' The word rapscallion resonated with me, so I texted Nate and Brooks," said Partner Bradley Anderson. "At that point we had a concept but not a name, so I asked, 'What do you guys think about Rapscallion?' My brother, Brooks, responded first, he loved it. Then Nate said he remembered when he was a kid, his grandparents used to call him and his brothers rapscallions when they were misbehaving. We all loved the name, so we started doing research, and filed the paperwork to secure the name so no one else could use it.”
What’s on the Menu?
The menu at Rapscallion features Gulf and specialty oysters, pickled Gulf shrimp, wrapped scallions (of course), and cornbread-dusted catfish. You’ll find tea-brined roasted and Nashville-style hot fried chickens, barbequed boneless short ribs, dry aged steaks from 44 Farms, and grass-fed burgers. There are salads, sorghum and locally sourced veggies (including some sourced from Nate’s family’s farm, Tate Farms). There are desserts and boozy floats, too!
Partner, Brooks Anderson was responsible for curating the wine list.
General Manager, Eddie “The Glue” Eakin, developed the bar program at Rapscallion. He’s worked with the Andersons going back to Veritas, and has been an integral part of Boulevardier’s operations, as well.
“The focus of the Rapscallion’s bar menu is on dark flavorful spirits distilled from grains, cane and agave that play nicely into the Rapscallion theme and Southern influence," said Eakin. "Of course, we have a full bar, with vodka and a decent gin selection too, but the majority of our specialty cocktails are geared towards whiskey, rum, tequila, and mescal. We will offer martini service with house-pickled garnishes. We also developed a signature Rapscallion cocktail, it’s a twist on The Boulevardier, only made with rum. We also have 13 house mules with your choice of liquor, and we make our own house-made syrups and infusions. We’re hoping to roll out tiki cocktails in a few weeks, as soon as we’re able to resolve some equipment issues. There aren’t many tiki bars in Dallas, so I think this will be fun for the market here. We’re here to give people what they want, a different guest experience.”
Rapscallion is currently open for dinner service only opening at 5:30 p.m. on Tuesdays through Sundays and closing at 10:00 p.m. (11:00 p.m. on Fridays and Saturdays). Weekend brunch service and hours will be announced at a later date.