Favorite Dishes — Dallas Observer
Being able to offer obscure products is just one reason Matt McCallister has been practicing the art of cured meats at FT33, since way back in the days when he worked at Campo. He also likely does it because it’s fun and interesting, and the chef has yet to display a willingness to shy away from challenges. Right now McCallister is plating up a selection of his own fennel salumi, culatello, soppressata, beef bologna, cascina and lamb’s tongue pastrami.
by SCOTT REITZ