FT33 Plans to Open in October and a First Look at the Menu
Allison V. Smith
Chef Matt McCallister is surely working fast these days to wrap up the final details for his new restaurant, FT 33, which we now know is set to open in October. The new spot at 1617 Hi Line Drive in the Design District will feature classic and modern techniques and will focus on a seasonally driven, locally sourced menu.
A press release today offers the first peek at the menu details. The fall offerings will include: cauliflower with braised grapes, capers and piquillo chile; short stack of uni and chive pancakes with bonito aioli and yuzu kosho; and pork jowl with parsnip, black truffle, parsley and mango.
There's a bar snack list with Texas-inspired dishes including wild boar sloppy joes with black pepper brioche, cheddar fondue and pickles. There's also cast-iron corn bread with mango chutney and hot sauce butter; and mustard and cumin glazed lamb ribs with roasted dates.
Desserts from pastry chef Joshua Valentine will be include chocolate with banana, caramel and sea salt, and peanut butter with grapes, curry and raisins.
Sommelier Ryan Tedder is in charge of the beverage program, which I'm going to give in and cut and paste from the press release because if you're still with me, it must be important and I won't do it justice:
"The beverage program at FT33 revolves around craft beers, innovative cocktails, and an approachable wine list, curated by General Manager and Sommelier, Ryan Tedder. Visually noted on the wine list is a matching flavor affinity profile, guiding guests to create perfect pairings for a heightened experience. Innovative cocktails will complement Chef McCallister's modern cuisine with menu items including a variety of house-infused spirits featuring fresh ingredients; Corpse Reviver #2 with Hendrick's Gin, Cointreau, Lillet Blanc, lemon, and absinthe; and Blood and Sand with Johnnie Walker Red, Dolin Sweet, Cherry Herring, and orange. The beer menu will highlight Rahr & Sons Brewing Company in Fort Worth, Texas, Unibroue in Chambly, Canada, and Ommegang in Cooperstown, NY, among others."
McCallister trained and worked with Stephan Pyles early in his career and, more recently, consulted at Campo in Oak Cliff.
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