“The menu at Filament will be full of items that I eat on my own time. A couple of months ago I took a road trip with a couple members of my team and really thought about the food that is representative of our region,” says Chef McCallister. “Filament’s menu will be approachable, but not without the unexpected. The menu I’m working on looks straightforward on paper, like Spicy Pork Sausage with fire roasted peppers, pickled onions, and yogurt. There will be surprises, though.”
The beverage program is lead by the restaurant’s managing partner Jeff Gregory — who is also in charge of the cocktails at FT33 — and includes nearly 100 bottles of wine, rotating craft beers, and seasonal cocktails.
The restaurant space, which was previously a 1900s machinist shop, is located at 2626 Main Street. Keep an eye on SideDish for more details to come.