Get Your Stomachs Ready: Matt McCallister’s FT33 Opens in the Design District This October 2012

One of this fall’s most anticipated restaurant openings is finally happening off Hi Line Drive in the Design District. FT33, Matt McCallister’s first restaurant, is going to have a seasonally-driven menu featuring the season’s freshest ingredients. Just last week, Ryan Tedder of FT33 was named Texas’ Best Sommelier, so this restaurant’s already garnering awards without even batting an eye. Wait, but what does FT33 actually mean? For those of you unaccustomed to chef speak, “FT” is a chef’s term for “fire table,” which cues the kitchen to get the next course ready for a table, and “33” is the chef’s table in the dining room. Read the rest of the press release to get a taste of what’s to come:

Jump for it.

McCallister’s menu for FT33’s main dining room will focus on four distinct categories: beginning, fish, meat, and dessert. Menu items in each category will change with the seasons to highlight fresh garden bounty, harvest and Chef McCallister’s vision for the season. The fall harvest will bring dishes to FT33 including 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.

McCallister has also created a menu of bar snacks featuring Texas-inspired dishes including Wild Boar Sloppy Joes with black pepper brioche, cheddar fondue, and pickles; Made-to-Order Cast Iron Corn Bread with mango chutney and hot sauce butter; and Mustard and Cumin Glazed Lamb Ribs with roasted dates.

Helming the sweet side of FT33 will be Pastry Chef Joshua Valentine. Valentine will also change the dessert menu with each season showcasing indulgences including Chocolate with banana, caramel, and sea salt and Peanut Butter with grapes, curry, and raisins.

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, Conintreau, 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.

FT33’s design presents a modern setting highlighted by rich textures and a warm ambiance with an industrial design aesthetic. Conceived by architect and designer Craig Beneke of AI and designer, Hatsumi Kuzuu of Kuzuu Design, FT33 will feature a bar area, main dining, and patio.  From reclaimed barn wood to industrial materials including concrete and steel, the meshing of rustic and industrial architecture styles are woven throughout the restaurant. A focal point of FT33 is the suspended 100-year-old, 140-pound Vulcan anvil with a piercing white flower. The centerpiece of the dining room is the ‘chef’s table,’ where diners will enjoy a front row view of Chef Matt McCallister preparing dishes on a nine-foot granite slab in front of their table. The 80-seat restaurant boasts a 10-seat bar made with sterling sky marble atop a reclaimed barn wood base. The main dining room features an artistic sculpture of five reused oil drum lids and birch mahogany tables.

For more information, visit or visit the restaurant on Facebook or Twitter.


  • Susan

    If this restaurant is all about seasonality, where are all the vegetables? Wouldn’t it be exciting if instead of just “beginning,” “meat,” and “fish,” there was also “vegetables”? I understand that farm to table sourcing and eating “local” also extends to meat, cheese, alcohol, etc…but why don’t more chefs concentrate on sourcing and really using what’s in season and what the farmers are growing?

  • Foodie

    I ENTHUSIASTICLY agree. Why can’t we get good, healthy, tasty vegetables when we’re dining out?

  • second both commets

  • Kevin

    Accusing Matt of not using seasonal produce is quite frankly ridiculous. Do you people know him at all? Have you ever eaten his food?

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