CLOCKWISE FROM TOP LEFT: FT33 interior; Short Rib, Heirloom Buckwheat-Corn Polenta, Smoked Maitake, Tomato-Ramp Jam, AND Kale; Chef/Owner Matt McCallister; FT33’S Dining Room; Rabbit Sausage, Red Fife Farfalle, Sage, and Walnut Pesto; Heritage Pork Duo, Sweet Potato, Charred Pear, Pumpernickel, and Pistachio; plating Smoked Potatoes, Maitake mushrooms, Chile-Kewpie Mayo, and Savory Herbs Photography by Kevin Marple. Designed by Todd Johnson.
I spent the year scouting Dallas’ new restaurants, and I’m happy to report it was difficult to narrow this list to 10. It could have easily been 20. (Note: A calendar year for magazines is October to October. The restaurants considered for this list must have been open at least 6 weeks before October 1, 2012. Deadlines.)
I take you to be The Ten Best Restaurants of 2013 for better or for worse, richer or poorer, in sickness and in health, till 2014 do us part.
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