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Matt McCallister’s FT33 is opening this Saturday; here’s a sneak peek at the menu

One of the two most anticipated debuts of the year — Matt McCallister’s FT33 — will come to pass this Saturday evening, if all goes as planned. If you’ve been as curious about what McCallister’s “season inspired cuisine” will be like, you’ll want to take a gander at his menu, below.

There are 20 dishes — four each of starters, veg dishes, fish dishes, meat dishes and desserts, and the dish descriptions are more listy than descriptive, though techniques are mentioned here and there. Some of the ingredients may be more familiar than they sound, like ikura, which is salmon roe (the biggish orange-colored caviar you’ve probably seen or tasted in sushi bars); Arcana yolk refers to a chicken egg of the Arcana breed. Maitake is a mushroom that’s a delicacy in Japan — and yes, there are more than a few Japanese touches on the menu, like “ahi tombo” — a.k.a. tombo ahi, a.k.a. albacore tuna. Yuzu kosho and furikake are both Japanese condiments. There are Mediterranean and Northern European touches, too. Gruyère and allium custard? Allium simply refers to plants of the onion family, including leeks, shallots, garlics and such.

There’s also a 4-course, build-your-own fixed price menu for $60, or $90 including wine pairings. (In other words, choose your own dishes from the menu items.) And some cool-sounding bar snacks, like candied oxtail bao-bun with Fresno chile and crème fraîche, or Benton’s ham with pickled ramps and house mustard, or mustard- and cumin-glazed lamb ribs with roasted dates to go with a handful of craft cocktails.

If I had to hazard a guess, I’d imagine McCallister will be cooking in a similar style to what he was doing as opening/consulting chef at the erstwhile Campo Modern Country Bistro, but that’s pure conjecture based on the ingredients mentioned.

Meanwhile, the billing of the chefs on the menu is refreshingly uncomplicated: just a chef (McCallister) and a pastry chef, Josh Valentine. No executive titles evoked on this one. Reservations are now being accepted at the number below; beginning tomorrow, you can reserve through Open Table. It’s open for dinner only, Tuesday-Saturday evenings.

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Restaurant Buzz

Shake a tail feather to Lisa Garza’s Sissy’s Southern Kitchen & Bar at 2929 Henderson Avenue, now open for lunch as well as dinner. Now we can have chef Jeffrey Hobbs’ elegantly presented fried chicken, deviled eggs with caviar and squash puppies in broad daylight … Ser, the new steak house on the 27th floor of the Hilton Anatole, serves prime beef, fresh seafood, a world-class wine list and some of the best views in the city … When chef Matt McCallister unveils FT33 at 1617 Hi Line Drive in the Design District this month, we’ll be ordering pork jowl and parsnip, black truffle and mango; wild boar sloppy joes, cheddar fondue and pickles, topped off with a grand dessert from pastry chef Joshua Valentine (perhaps peanut butter with grapes, curry and raisins). Some nights, we might just drink and let GM and sommelier Ryan Tedder curate for us. We do have a soft spot for a good Corpse Reviver with Hendrick’s gin, Cointreau, Lillet Blanc, lemon and absinthe … Opening November 1 in The Shops at Park Lane, Bowl & Barrel is Dallas’ first boutique bowling alley with an American tavern pouring craft beers and intriguing cocktails, plus a 3,000-square-foot restaurant. SMU-grad owners Josh Sepkowitz and Kyle Noonan have 15 ace lanes.

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Dallas’ 15 Most Anticipated Fall Openings

Fall is (sort of) in the air, and with the changing of the seasons comes a slew of new restaurant openings. The coming weeks and months will see new projects from superstar chefs Stephan Pyles and John Tesar, a near-complete overhaul of One Arts Plaza, and makeovers of not one but four hotel restaurants.

Location: Design District
Description: The much-anticipated new project from Matt McCallister will open in the Design District sometime in October. Brady Williams has departed the Spillers Group (Oddfellows, Eno’s, Union Bear) to come on board as sous chef, while Ryan Tedders from Grace in Fort Worth will act as general manager. According to a press release, the restaurant will have an “industrial design aesthetic” and the menu will feature items such as “Short Stack of Uni and Chive Pancakes with bonito aioli and yuzu kosho” and “Pork Jowl with parsnip, black truffle, parsley, and mango”, in addition to a selection of bar snacks such as wild boar sloppy joes.
Opening Date: October

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