FT33 Dallas | season inspired modern cuisine
This is more than food. It’s a creation that begins at the market where farmers and artisans we know and trust provide us with the choicest seasonal ingredients that continually inspire and evolve our menu. These quality vegetables, herbs, meats and fruits make their way into our kitchen becoming handcrafted dishes with a truly modern flair. While the meals are inventive and surprising, we never stray far from the flavor of the ingredients.
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Everything begins here. Locally.
Our menu stems from North Texas based farmers, ranches and artisans that we developed relationships with over the years. Our menu reflects the changes of the seasons and the quality vegetables, meats and fruits from our regional suppliers to our kitchen.

In turn, our chef’s dishes become the handcrafted, modern dishes that will continue to delight and amaze you as we bring you the best of all seasons with sustainablity and flair.


Tues – Thurs
Bar : 4:30 to 11
Dining : 6 to 10

Fri – Sat
Bar : 4:30 to 12
Dining : 5:30 to 11


Easter, Thanksgiving Day, Christmas Eve, Christmas Day, New Years Day


In Great Company
We offer up FT33 for special events and holiday parties. Please call us for inquiries at 214-741-2629 to find out more.

Book now

Reservation Policy

Credit card information is required for all reservations. In the event of a cancellation less than 24 hours in advance, there may be a $35 charge per missing person.


4 course prix fixe ::: 65
beverage pairing ::: 45
a tasting of our entire menu ::: 155
a selection of snacks ::: 15 per person

TO START ::: 15

beef tartare with roasted garlic, pickled mushrooms, salted green strawberry, and potato crackers

petite lettuce with mustard dressing, pecans, gala apples, serrano chile, and goat gruyere

shaved patty pan squash with kale pesto, basil, peanuts, leek mustard, and pickled summer squash

grains with oil cured tomatoes, raw corn, herbs, chilies, and smoked onion


garganelli pasta with mazzafegati sausage and sweet and spicy peppers with garlic chives

chicken polpetti with smoked corn bbq, a corn polenta, and sweet and spicy cucumber relish

gulf snapper crudo with soured summer squash, marigold, and beet kraut

lamb mortadella with radicchio jam, chile vinegar, black buttered bread crumbs, asian pear, and basil

MIDDLE ::: 38


pork sausage with heirloom peppers, onions, fresh beans, and a broth of savory vegetables

cartermere farms chicken, rice peas, grilled radish, mustard greens, jujube mole, and okra

gulf fish with eggplant puree, smoked potatoes, maitake mushrooms, and a roasted potato skin broth

cartermere lambs presse with summer squash, grilled okra, pepper relish, black garlic, and mint

END ::: 12

salted buttered popcorn semifreddo with blueberries, caramelized lime curd and kafir

mustang grape and butternut squash torte with pecan toffee and grape sorbet

ricotta bavarian tart with preserved figs, oat crumble, and fig leaf ice cream

warm brown butter brioche with butterscotch, pears, elderberry syrup, and buttermilk ice cream



Matt McCallister

chef / owner

Chef Matt McCallister thrives on the energy of the kitchen: an atmosphere that is at once chaotic and structured. After cooking in kitchens across the country, Matt found his home in Dallas at FT33, his first solo venture, which he opened at the age of 31 in October 2012.

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He quickly guided the restaurant to local acclaim, including earning a glowing five-star review from Dallas Morning News Restaurant Critic Leslie Brenner, and recognition of Restaurant of the Year by D magazine in December 2013. Matt and FT33 have since made waves on the national scale, including a spot on the 2013 Top 50 New Restaurant list from Bon Appétit, a 2014 Food & Wine Best New Chef nod, and a James Beard Foundation Award semifinalist for Best Chef Southwest 2014.

Matt has always had an artistic side and a love of food. Growing up, he enjoyed cooking at home and always tended to a large garden. When choosing his career path, he felt torn between the visual and culinary arts, and he attended the Metropolitan Arts Institute in Phoenix in 2000 before ultimately choosing cooking. “Art was a passion that always competed with food, but cooking gives me an opportunity to blend the two,” says the Scottsdale, AZ, native, whose artistic sensibilities were influenced by his designer mother and scientific curiosity can be attributed to his research engineer father.

When not cooking at FT33, Matt can be found shopping at farmers’ markets, going on long runs, which he says is when most of his new menu ideas come to light, reading cookbooks, or catching a DnB show. His favorite time, though, is time spent with his daughter, Ella. The five-year-old enjoys shopping, hanging out at the park, reading, working on puzzles, and painting.

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Jeff Gregory

general manager / wine director

With a Master’s Degree in Business and more than twelve years of restaurant operations, staff training, and beverage management experience, Jeff Gregory brings his knowledge and expertise to FT33 as General Manager and Wine Director. Gregory, who is responsible for

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overseeing service and day-to-day operations and the beverage program at FT33, joins Executive Chef and Owner Matt McCallister with a positive attitude knowing that “this restaurant has the potential to be considered among the greatest restaurants in the country and I am glad to be a part of it in these early stages of growth.”

Gregory has always had a great love for food and wine which led him to begin working in restaurants while attending the University of Texas in Austin, where he began to work his way up the ranks of the local restaurant scene.
In 2006, Gregory graduated from the University of Texas with a Bachelor of Arts Degree in Philosophy and continued his journey in the food and beverage industry by beginning a career in fine wine sales with Texas’ largest fine wine distributor. Quickly realizing that his favorite part of the job was providing wine and beverage staff training seminars, Gregory taught wine, beverage and restaurant management classes in culinary schools while also working as Consulting Wine Director for rise n°1, The Commissary, and other Dallas-area restaurants.

When Gregory is not at FT33, he can be found cooking for his family, reading and creating traditional black and white photographs and prints.

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Maggie Huff

pastry chef

Maggie Huff’s desserts offer FT33 guests a taste of something subtly sweet, reflecting a hyper-seasonality that has been the benchmark of Chef Matt McCallister’s critically acclaimed restaurant in the Dallas Design District. She considers herself fortunate to be able to get her hands on superior products such as

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local honey from Texas Honey Bee Guild, Caprino Royale fresh goat cheese, and produce from the same farmers sourced by the savory side of the restaurant. To that point, she isn’t afraid to employ savory elements—herbs, spices, and vegetables, as well as forms of acid, fat, and salt—to enhance the sweet flavors on the plate. The reason, Huff explains, always comes down to one word: balance. “I believe in there being a balanced finish to the meal,” says the pastry chef, who joined the team in March 2014. “Dessert shouldn’t be an afterthought, but a continuation of what you’ve had prior so that there is some cohesiveness to the entire dining experience. That’s important, and to accomplish that, the flavors all should be balanced. Nothing overly sweet or overly done.”

For instance, Huff often finds opportunities to incorporate cheese in desserts and usually offers a cleverly disguised cheese plate—something with savory cheese like goat, blue, or sharp cheddar, a playful element of in-season fruit, and a creative nutty component. Reflecting the seasons of Texas means her menus change regularly, with no dish lasting more than a few weeks. “Some desserts are short-lived, and some last a little longer,” she says. “Luckily, chocolate doesn’t have a season.”

Prior to FT33, Huff had the media swooning over her sophisticated desserts at Pyramid at the Fairmont Dallas. She originally met and worked with McCallister in the highly lauded kitchen of Stephan Pyles Restaurant. The Dallas native also had a stint in New York City, first attaining her culinary degree from the French Culinary Institute, then working the back of the house in several restaurants, doing both savory and pastry. Her love of food goes back even further: Huff has been baking since she was a kid, cultivating a curiosity in the kitchen while learning from her mother the importance of measuring ingredients.

Outside of work, Huff spends a lot of time in her home kitchen, and tending to the meat smoker, to entertain family and friends. The avid reader is also a self-professed New York Times crossword junkie.

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Joel Orsini

sous chef

From a young age, Chef Joel Orsini’s life has been centered around the kitchen. With a pair of skilled home cooks for parents and a family bond forged at the table, he learned to love food early on and dreamed of a career as a chef since age 12. This goal drove him to the Culinary Institute of America and positions in kitchens throughout New York City,

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gaining expertise that he would eventually bring him back to his home state of Texas.

During his time in New York, Joel served as Sous Chef at Beacon Restaurant, where he trained under Chef Waldy Malouf and gained an intimate knowledge of open-fire cooking, which he considers now a foundation of his culinary style. He then joined the team at Jean-Georges, where he helped maintain the restaurant’s three-Michelin star record. Returning to Texas, he played an integral part in some of Austin’s most respected kitchens, including Uchiko and Foreign & Domestic. His curiosity of the state’s food culture brought him to Dallas.
Now Sous Chef at FT33, he maintains the simple and passionate approach to food that he cultivated at the family table. His focus is on suffusing dishes with the careful attention and love that truly create a memorable meal. His goal is for guests to experience “a feeling of comfort like walking into the home of a close friend.” Joel has made contributions to the opening of our sister restaurant, Filament and we are now excited to have his experience in the FT33 kitchen.

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