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.
home,page-template,page-template-full_width,page-template-full_width-php,page,page-id-1067,ajax_fade,page_not_loaded,,select-theme-ver-3.0,smooth_scroll,wpb-js-composer js-comp-ver-5.0.1,vc_responsive

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 ::: 75
beverage pairing ::: 55
a selection of snacks ::: 15 per person

TO START ::: 15

hot sauce coppa with a romesco of last year’s preserves, grilled broccoli raab relish and a little lime juice

chicken liver mousse with marbled rye brioche, apple/turnip jam, and celery

julienned demases farm carrots, chorizo, torn herbs, lime, and benne seed tahini

collard green dolmas with sonoran wheat berries, squash kimchi, and limette


spinach fagotelli with ricotta, sweet potato pudding, and brown butter

semolina cavatelli with musgrove farms mushrooms, spigarello, and bread crumbs

shaved turnips and grated kohlrabi with malted rye, smoked kale sour cream, and brewster oat dressing

tangerine and it’s candied peel with ricotta, mizuna, celery, and black butter bread crumbs

MIDDLE ::: 38

pork presse with all the beets, everything lardo, and a beet “bordelaise”

dry aged duck with sprouted rye berry porridge, preserved blueberry, arugula, and turnips

gulf fish with chinese brassicas, benne seed, preserved summer relish, and brined green tomato salsa

grilled bavette of beef with charred broccoli, avocado puree, and a broccoli/roasted pepper relish

END ::: 12

caramel apple, peanut, and dulcey crunch pie with whipped cream

pecan and jujube tart with lemongrass cream and a coffee and pecan toffee ice cream

ribbon cane spice cake with lime fro-yo, gingersnap crumble, and whipped cream

last spring’s strawberries with buttermilk, lemon verbena, and lemon caramel


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.

show more

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.

show less

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

show more

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.

show less

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,

show more

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.

show less