With Filament, Dallas officially has a new trend, kitchens that infuse Texas classics with international flavors. Filament flips through the pages of a world atlas in search of the spirit of Southern comfort food. At the Deep Ellum space, which opened in 2015, chef-owner Matt McCallister and executive chef Cody Sharp will let you have your meat and potatoes, but those standards come with a side dish of innovation.
Raise an eyebrow, if you like, at the globalization of all-American classics, but that is what Filament does best. Roasted carrots, with yogurt, tahini and golden raisins seem straight out of Jerusalem. Well-spiced country meat pies are fried to a bubbly crispness that brings to mind frying techniques from China and Japan. Filament’s signature dish is the “Johnny cake okonomiyaki a savory Japanese pancake studded with smoked ham, red cabbage and mayo.