FT33 Dallas | The Chefs at These Restaurants are Seriously Into Weeds – take part
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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