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

Book now

Reservation Policy

Credit card information is required for all reservations. In the event of a cancellation less than 72 hours in advance, there may be a $75 charge per missing person.


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

TO START ::: 15

watermelon, fish sauce, mint, thick yogurt, with toasted benne seeds

poached, pickled, and raw beets with chervil, mustard aioli and kefir lime leaf

halibut crudo with pickled onion, salsa mocha, and lime

grilled eggplant dip, benne seed tahini, herbs, forever roasted tomatoes, and herb buttered flatbread


crab with sweet corn, roasted jimmy nardello peppers, corona beans, and black butter bread crumbs

tomatoes and plums dressed in basil vinegar, herb flower salt, and an EVOO emulsion

wagyu ribeye tartare with anchovyaise, horseradish, caper, lima beans, and grilled potato focaccia

MIDDLE ::: 38

pork duo with creamer peas, maitakes and chanterelles

ricotta gnocchi with creamed corn, shiitake, bacon, and onions

SF halibut poached in olive oil, tx olives, capers, sungold tomatoes, sunburst squash, and celery

center cut of wagyu ribeye with confit rose fin potatoes, aerated pomme puree, glazed onions, and pan jus $30 supplement

END ::: 12

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

sweet corn semifreddo with blackberries and popcorn

warm rhubarb cake with peaches, pistachios, and coconut 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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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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