Chef Graham Dodds, who lives in Oak Cliff, opened a new restaurant this week on Lower Greenville.

Dodds was the original chef of Bolsa, and he most recently worked as head chef at Hibiscus on Henderson.

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His new restaurant, Wayward Sons, takes the space of Kirby’s Woodfire Grill, which closed earlier this year. Dodds will continue his focus on high-quality, local ingredients and original takes on Texas cuisine. The restaurant opens for dinner at 5 p.m., and it has free valet parking.

Dodds is partnering with This & That Concepts by Brandon Hays and Phil Schanbaum of High Fives, So & So’s, The Standard Pour and soon-to-open Whippersnapper.