Matt McCallister, Chef/Owner of FT33, proudly announces his second restaurant, Filament. Filament will honor simply prepared ingredients of the South and is slated to open in Spring 2015 in Dallas’ Deep Ellum neighborhood. Known for his naturalistic style and modern approach to seasonal fare at FT33, Chef McCallister’s Filament will hold true to the same philosophy, with a more casual approach to dining. “The menu at Filament will be full of items that I eat on my own time. A couple of months ago I took a road trip with a couple members of my team and really thought about the food that is representative of our region,” says Chef McCallister. “Filament’s menu will be approachable, but not without the unexpected. The menu I’m working on looks straightforward on paper, like Spicy Pork Sausage with fire roasted peppers, pickled onions, and yogurt. There will be surprises, though.”
Filament’s large, horseshoe-shaped bar, which seats 24, will feature a selection curated by Managing Partner Jeff Gregory, who has created and maintains the award-winning beverage program at FT33. There will be a list of about 100 bottles of wine, a rotating lineup of craft beers on tap, and an inventive selection of seasonal cocktails. An early look at the bar program hints at variations on the Julep, Sazerac, and Milk Punch, as well as an emphasis on use of preserved fruits.
The space was first an early 1900s machinist shop, and the restaurant will preserve parts of the original interior, including exposed brick walls and wooden beam ceilings. Filament’s industrial style fits with the vibe in Deep Ellum, a neighborhood known as a destination for local art, music, and more.
Filament, Chef Matt McCallister’s second Dallas restaurant will open for dinner in Spring 2015. The restaurant is located at 2626 Main Street in Dallas’ Deep Ellum neighborhood, home of the former AdLibs.
photo by Robert Bostick