Buzz-restaurant FT33 opened its enormous glass doors to Dallas' 1 percent (and $30,000 millionaires) this past Saturday. The 80-seat restaurant, tucked between retailers in what can only be described as a glorified strip mall, has been eagerly awaited by Dallas' foodie community since chef Matt McCallister's departure from Campo.
Earth tones and concrete fill the space and trendy Edison bulbs hang from the ceiling. Seating consists of dark wooden tables, accompanied by bulky wooden chairs a few shades lighter in color and an olive green and beige plush leather bench that runs alongside the restaurant's south wall. Those looking to have the most intense FT33 experience can reserve a seat at the four-man chef's table that faces the open kitchen; here they'll watch as their meals are prepared and maybe catch some of the inevitable kitchen drama.
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The menu is fluid and changes often but features items like scallops served with mirepoix, toasted cashews, furikake and thyme ($30); lamb breast and rack with wheat berries, yogurt and carrots ($33); and charred octopus served with braised bitter greens, cashew miso and bacon ($31). Diners can order a four-course prix fix for $60 and add a wine pairing for $30.