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The Breakdown : FT33’s Charcuterie Board – Zagat

There’s something about charcuterie plates, with their mix of cured meats, sausages and pâtés, that makes us feel like we’re at an elegant summer picnic (especially when paired with just the right wine). Matt McCallister, chef and co-owner of FT33, serves up one of the best charcuterie boards in the city, so to keep that magical feeling going all season long, we asked him to tell us about his perfect charcuterie pairings. The self-taught sausage maker walked us through what goes into each delicious piece of the equation, all of which is Texas-sourced.

by FARAH FLEURIMA

::: original article

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I ate on of the best meals of my life this weekend… and it was in Dallas – Houston Press

Some people call it sibling rivalry. Others say that Houstonians are jealous that Dallas is thought of as wealthy and sophisticated, while we have more of a gritty, urban reputation. Maybe it’s because Dallas always seems to get national attention for good things, while we end up on lists for crime and such. Whatever the reason, we Houstonians love to hate Dallas.
So when I told my local friends I was taking a weekend trip to Dallas to see what the city had to offer, food-wise, they scoffed. Why would anyone leave the dining mecca that is the Bayou City for the cultural wasteland of the Big D? I wondered this too on the drive up there, Iggy Azalea playing too loud on the radio and the sun tanning only my right arm as I sat in the passenger seat. What could Dallas have to offer that’s better than Oxheart or Chinatown or Killen’s BBQ?

Along with Fluff Bake Bar chef Rebecca Masson, I’d been invited to dine at FT33, the restaurant helmed by recent James Beard Award semifinalist Matt McCallister, known for his foraging tendencies and modern, seasonal dishes. He was also recently named a Food & Wine best new chef, and FT33–an abbreviation of “fire table 33,” the chef’s table–is consistently at the top of lists of best restaurants in Dallas.

But enough about the restaurant’s and McCallister’s local and national accolades. I’m a Houstonian. I ate at a restaurant in Dallas. And in spite of any nebulous urban rivalries, I loved it more than I’ve loved any food in quite some time. Here’s why.

by KAITLIN STEINBERG

::: original article

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10 best foodie spots in Dallas/Fort Worth – USA TODAY

FT33: One of the newest and most excited entries on the Dallas restaurant scene, FT33 is a perfect example of how to take the farm-to-table concept and make it chic and modern. Owner-chef Matt McCallister was named 2013 Chef of the Year by the Dallas Morning News and is raising eyebrows across the city with his delightfully artistic dishes.

by NIKKI and DUSTY GREEN

::: original article

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When chefs Matt McCallister and Ben Sukle get together at FT33, vegetables take center stage – ESCAPE HATCH DALLAS

The best thing about FT33, Matt McCallister’s Design Distict restaurant? Hands down, it’s that you never quite know what you’re going to get. “Carrots, onions and tomatoes” on the menu could show up pureed as a cold gazpacho just as easily as pickled in a jar.

Recently, I’ve been digging the roots and shoots McCallister’s been spotlighting on his plates. Foraged or field-grown, it’s a bounty of early spring produce that has captivated his attention — and my palate.

Apparently, Ben Sukle, the chef of Birch in Providence, Rhode Island, digs veggies, too. At a sold-out guest chef dinner last week, the chef duo threw down a green revolution that crack photographer Robert Strickland captured and shares above the fold.

by MIKE HILLER

::: original article

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The best thing i ate this week – CONDE NAST TRAVELER

It won’t be long before Dallas chef Matt McCallister is on every foodie’s radar. The Texas rising star behind FT33 recently landed a James Beard Award semifinalist slot (Best Chef: Southwest) and was listed as one of Food & Wine magazine’s “Best New Chefs.” Behind his modern cuisine and highly stylized plating is a serious connection to the local farming community of north Texas—see it showcased in dishes like raw fluke with nasturtium or sorrel sponge cake. Here, McCallister tells us how a friend’s Ramadan celebration led him to Dallas’s best shawarma.

by CONDE NAST TRAVELER

::: original article

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The Chefs at These Restaurants are Seriously Into Weeds – take part

If you needed further proof that fine dining is alive and well outside New York and Los Angeles, look no further than Dallas, which has become a magnet for some of the Southwest’s best chefs. One of those is Matt McCallister of FT33, an inventive restaurant that features a number of foraged ingredients, including dishes like wild maitake mushrooms served with skate, pork belly, and confit potatoes, and ramps and mushrooms served alongside ricotta gnocchi, celery root, spinach, and ham broth.

by STEVE HOLT

::: original article

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Restaurant Critic Leslie Brenner’s Top Dallas Picks for Visiting Foodies – dallas morning news

Hopefully you’ve seen (or better yet, grabbed) the print edition of our special pull-out Visitors’ Guide for this exciting Final Four weekend. Here are the digital versions of my dining best bests for Dallas, and for Fort Worth and on the road to AT+T Stadium. It’s a very broad selection, designed to appeal to all kinds of diners. And here are Sarah Blaskovich’s suggestions for where to eat near the stadium in Arlington.

But what if you’re a more serious food-type? Where would I send my closest food-loving friends if they were here for the games, or food writers visiting from another city? Here, in no particular order, are my top picks for foodies — and dishes not to miss.

FT33 — Chef-Owner Matt McCallister was just named one of the Food and Wine magazine’s Best New Chefs, and for good reason. Don’t miss: The menu changes constantly, and you can’t go wrong. Just order what sounds good.

by LESLIE BRENNER

::: original article

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Meet the 2014 F&W Best New Chefs – food and wine magazine

It’s the moment everyone has been waiting for—the 2014 Best New Chefs reveal! “Food & Wine Best New Chefs set the trends for restaurants across the country,” says F&W’s Editor in Chief Dana Cowin. “For instance, this year’s winners are obsessed with wood-fired grilling and cooking with vegetables at every stage of ripeness.” Congratulations to the new class of incredibly talented chefs who will be featured in the July issue of Food & Wine and showcased at the 32nd annual Food & Wine Classic in Aspen.

by F&W EDITORS
::: original article

Please take a look at these other articles from Dallas and beyond regarding this fantastic honor bestowed on Matt and his team!

::: the daily meal
::: zagat
::: escape hatch dallas
::: dallas morning news
::: dallas observer
::: culturemap
::: eater

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Best in DFW : Toasting the Top Wine Experiences in Local Restaurants – dallas morning news

Any restaurateur in possession of a small fortune can put together a mind-boggling wine list thick as a New York strip steak. But it requires much more skill and thoughtfulness for a sommelier to create a concise, engaging list that intrigues diners, leading them to wines that they’ll be excited to discover, and that play well with the food. Jeff Gregory’s four-page list at FT33 does just that, and his pairings with chef-owner Matt McCallister’s tasting menus (as well as a la carte dishes) are pretty inspired. The outstanding wine experience FT33 delivers helped the restaurant earn five stars in a review last year.

by LESLIE BRENNER
::: original article

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