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The 10 Dishes That Made My Career — First We Feast

As McCallister wraps up year two of the restaurant, he says he’s finally found his groove, providing patrons with a comprehensive experience—from a barrel-aged Last Word at the bar, to autumnal butternut-squash ricotta gnocchi in ham brodo. “It’s going as smoothly as possible,” he says....

Dallas’ Best Cocktails of 2014 — Dallas Observer

The Final Say, FT33 As one of the city's most forward-thinking restaurants, FT33 jumped onto the barrel-aged cocktail trend earlier this year. Barrel-aged drinks have since been cropping up across Dallas, but the best is FT33's The Final Say. A cheeky play on the Prohibition-era...

Ultimate Compliment — Beverage Media

Our most useful tools are a big smile; a few probing questions to get an idea of a guest's general preferences for spirit, cocktails or wine; and strong product knowledge that allows us to make several useful recommendations we hope will excite them and provide...

The Cut : The Best Chefs in D-FW — The Dallas Morning News

The 2013 Chef of the Year shows no sign of letting up; his Modern American cooking is every bit as exciting as it has been since his restaurant earned five stars a year ago. Matt McCallister’s daring a la carte menu changes constantly; if you’re...

Cask-aged cocktails at FT33 impart delicious wit — Examiner

It’s easy to spot the Balcones casks upon entering the bright, airy space. They’re parked right up against the window where they can be spotted from outside. There’s nothing like a barrel of booze to draw in curious would-be imbibers from off the street, but...

Moveable Feasts — Wall Street Journal

Our green chili cheesy potatoes are the most amazing thing in the world, and they’re made from all canned and frozen items. Yet I’m most looking forward to the stuffing. My mom taught me how to make stuffing when I was five, and I’ve made...

Barrel-Aged Cocktails Are Taking Dallas Bars By Storm — Eater Dallas

FT33 ages their cocktails in whiskey barrels from Texas distillery Balcones, each of which have twice held other spirits. Using barrels that have already been "seasoned" helps soften the aggressive flavors of the oak, creating a smooth cocktail that is entirely drinkable, but also has...

FT33 Launches a Barrel-Aged Cocktail Program — D Magazine

I’m sitting at the bar at FT33 with two wine glasses in front of me. In one there’s a familiar, grassy-colored splash of green Chartreuse, in the other a foreign yellow spirit. While technically also green Chartreuse, this liquor is the color of honey and...