Bon Appetit top 50
While the food scenes in Austin and Houston continue to gather buzz, chefs like Matt McCallister are out to make sure Dallas gets cred right alongside them. His contemporary cooking (duck breast with pickled celery root; grouper with charred local potatoes) is nothing if not precise—no surprise, given that the guy worked at Alinea and Daniel. The Design District space that houses FT33 is easy on the eyes, but the attention’s on the plate.
Lamb tartare with eggplant-tomato relish; house-made charcuterie board
That FT33 is shorthand for “fire table 33,” which just happens to be the four-seat chef’s table.