Matt McCallister’s peeps sends word that his new place is officially opening. The press release has so much info we are presenting it to you as is. Be sure to note the short stack of uni and chive pancakes. The design sounds pretty special. He also notes his pastry chef Joshua Valentine who McCallister imported. I am positive we will be hearing plenty about this chef in the near future.
Chef Matt McCallister is set to open FT33 off Hi Line Drive in Dallas’ Design District in October. Poised to be a seasonally driven restaurant featuring classic and modern techniques infused with the latest Texas-sourced ingredients, FT33 will combine an approachable menu of innovative dishes with an extensive wine list, craft beer program, and inspired cocktail list.
As a prominent leader of the emerging Dallas dining scene, Matt McCallister has worked in many restaurants across the country including Stephan Pyles in Dallas. FT33 marks the first restaurant from the rising star chef, who will introduce diners to unorthodox pairings and innovative modern cuisine. Executive Chef and Owner, Matt McCallister says, “FT33 is my homage to seasonal modern cuisine utilizing fresh ingredients. Nothing excites me more than to be able to work with local artisans and purveyors to create dishes for diners to enjoy in a space which complements my vision for good and honest food.”
The name FT33 is derived from the chef’s term for yelling ‘fire table,’ cueing the kitchen to ready the next course for a table; and 33, highlighting the table number for the prominent ‘chef’s table’ in the dining room. McCallister’s menu for FT33’s main dining room will focus on four distinct categories: beginning, fish, meat, and dessert. Menu items in each category will change with the seasons to highlight fresh garden bounty, harvest and Chef McCallister’s vision for the season. The fall harvest will bring dishes to FT33 including Cauliflower with braised grapes, capers, and piquillo chile; Short Stack of Uni and Chive Pancakes with bonito aioli and yuzu kosho; and Pork Jowl with parsnip, black truffle, parsley, and mango.
McCallister has also created a menu of bar snacks featuring Texas-inspired dishes including Wild Boar Sloppy Joes with black pepper brioche, cheddar fondue, and pickles; Made-to-Order Cast Iron Corn Bread with mango chutney and hot sauce butter; and Mustard and Cumin Glazed Lamb Ribs with roasted dates.
Helming the sweet side of FT33 will be Pastry Chef Joshua Valentine. Valentine will also change the dessert menu with each season showcasing indulgences including Chocolate with banana, caramel, and sea salt and Peanut Butter with grapes, curry, and raisins.
The beverage program at FT33 revolves around craft beers, innovative cocktails, and an approachable wine list, curated by General Manager and Sommelier, Ryan Tedder. Visually noted on the wine list is a matching flavor affinity profile, guiding guests to create perfect pairings for a heightened experience. Innovative cocktails will complement Chef McCallister’s modern cuisine with menu items including a variety of house-infused spirits featuring fresh ingredients; Corpse Reviver #2with Hendrick’s Gin, Conintreau, Lillet Blanc, lemon, and absinthe; and Blood and Sand with Johnnie Walker Red, Dolin Sweet, Cherry Herring, and orange. The beer menu will highlight Rahr & Sons Brewing Company in Fort Worth, Texas, Unibroue in Chambly, Canada, and Ommegang in Cooperstown, NY, among others.
FT33’s design presents a modern setting highlighted by rich textures and a warm ambiance with an industrial design aesthetic. Conceived by architect and designer Craig Beneke of AI and designer, Hatsumi Kuzuu of Kuzuu Design, FT33 will feature a bar area, main dining, and patio. From reclaimed barn wood to industrial materials including concrete and steel, the meshing of rustic and industrial architecture styles are woven throughout the restaurant. A focal point of FT33 is the suspended 100-year-old, 140-pound Vulcan anvil with a piercing white flower. The centerpiece of the dining room is the ‘chef’s table,’ where diners will enjoy a front row view of Chef Matt McCallister preparing dishes on a nine-foot granite slab in front of their table. The 80-seat restaurant boasts a 10-seat bar made with sterling sky marble atop a reclaimed barn wood base. The main dining room features an artistic sculpture of five reused oil drum lids and birch mahogany tables.