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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.

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

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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. That culinary education comes into play at his first restaurant, 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 much of his own produce. While 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, and boutique wines from smaller producers are often on the list. Don't miss pastry chef Maggie Huff’s desserts, which are a benchmark of McCallister’s menu. If you’re a chef groupie, book table 33, aka the chef's table, which boasts a direct sightline into the open kitchen.


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