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.
1067
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
WELCOME

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.

HOURS & EVENTS

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

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

CLOSED

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

PRIVATE PARTIES

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.

reservations
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.

OUR FIXED MENU

4 course prix fixe ::: 75
beverage pairing ::: 55
a selection of snacks ::: 15 per person

TO START ::: 15

a salad of grains and legumes with sourdough vinaigrette, nutritional yeast, and arugula

marinated beets with burrata, sunflower, and petite watercress

raw red snapper with new potatoes, dill, and pinto miso aioli

beef heart tartare with anchovyaise, horseradish, herbs, and grilled potato focaccia

BEGINNING ::: 19

gulf crab with fish sauce vinaigrette, nectarine, roasted corn, thai basil, and popcorn

pig head caramelle with caramelized onion, pork place, belly speck, and bay laurel oil

savory mushroom rice pudding with dukkah, watercress, braised mushrooms, and kefir buttermilk

super fancy potato salad with smoked trout roe, boiled peanut hummus, dill pickle, and radish

MIDDLE ::: 38

lamb neck and rack with fennel, basil, grilled raddichio, and a merguez vinaigrette

red wattle pork shoulder and smoked belly, and chicharron, first of the season succotash with corn butter

ricotta gnocchi with broccoli raab, broccoli kimchi, hakuri turnip, pumpernickel, and raab flowers

gulf fish with maitake mushrooms roasted in kefir butter, bok choy, and vegan XO sauce

END ::: 12

chilled coconut rice pudding, warm buttered peaches, and a seeded cookie crumble

trio of revelation artisan cheeses with orange fennel marmalade, spiced pecans, and herbed madeleines

baked to order blueberry galette with dill ice cream

chocolate torte with almond and pecan dacquoise and coffee buttermilk ice cream

spumoni of roasted strawberries, pistachios, and lemon balm with meringue

OUR TEAM

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

press