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1617 Hi Line Dr. (Oak Lawn Ave.) Send to Phone
214-741-2629 | Make Restaurant Reservations | Menu
Chef Matt McCallister’s first restaurant venture draws crowds to the Design District for his cutting-edge, artfully plated food.
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Local Deals: 120 * 90

Dinner Tues.-Sat.
  • Valet parking & parking lot
  • Dress code: Business casual
  • Full bar
  • Reservations suggested

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Dining room at FT33, Dallas, TX

FT33 Restaurant Review

: Chef Matt McCallister rose swiftly through the kitchen at Stephan Pyles before going on to stage at restaurants such as Alinea in Chicago and Daniel in New York. All that culinary education comes into play at his first restaurant, FT33, located in the up-and-coming Design District. As befits its chichi address, FT33 is an elegant, airy place with an open kitchen where diners can spy McCallister bent over his plates, scattering a pumpkin seed here, a microgreen there. McCallister seems intent on controlling every aspect, so much so that the menu offers a warning that substitutions and modifications are respectfully declined. He strives for seasonality and locally sourced products, even going so far as to forage for much of his own produce. He limits his weekly changing lineup to maybe seven starters and six entrées; dishes have included smoked fingerling potatoes with meaty maitake mushrooms; a duo of wild boar (loin and belly) served with charred cabbage and rye spätzle; and Akaushi beef cheek with beef belly, herbed smashed new potatoes and grilled lettuces. The wine list, presided over by knowledgeable sommelier and general manager Jeffrey Gregory, changes along with the food, so you may encounter boutique wines from smaller producers and California wines. Chef de cuisine Bradford Hodgkins keeps things honest with his South Texas roots, and pastry chef Maggie Huff’s desserts are seasonal and a benchmark of McCallister’s menu. If you’re a chef groupie, be sure to ask for Table 33, aka the chef's table, which boasts a direct sightline into the kitchen.

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