by Steven Doyle photos by Joey Stewart
Fans of the Matt McCallister Deep Ellum modern southern kitchen best make their way to Filament Sunday, August 13th, the final day for the restaurant.
Employees of Filament just messaged us after a staff meeting that they were informed that the restaurant was closing. Sunday will be your last chance to sample the fried green tomatoes, fried catfish, deviled and smoked chicken. Continue reading
Filed under Crave, Steven Doyle
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.” Continue reading
Filed under Steven Doyle
