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A Sneak Peek at Filament in Deep Ellum

Matt McCallister’s newest project is just days away from opening. Here's a look inside.
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Matt McCallister’s newest project, Filament, is just days away from opening.

Executive chef Cody Sharp, who was most recently at The Standard Pour, is plating up a menu filled with modern Southern cuisine. Dishes include turnip soup with chorizo, almond, and granny smith apples; fried hot catfish with horseradish ranch, dill pickles, and pullman loaf; and wood roasted North Carolina trout with Charleston ice cream, smoked giblet gravy, and herbs.

Pastry chef Maggie Huff is baking all of the restaurant’s bread in-house, as well sticky and sweet confections such as pecan pie with bourbon vanilla ice cream; Dutch apple pie with sour cream ice cream; and butterscotch banana trifle.

Craft cocktails include the Push It made with gin, Cocchi Americano Rosa, pink peppercorns, citrus, cucumber, and sea salt; and the Old Quarter with bourbon, sorghum, and chicory.

Filament officially opens for dinner on Monday, December 7. It’s been a long time coming. “I’ve had my eye on this space for about six years,” McCallister explains of the spacious warehouse. “I wanted it before I opened FT33, but it was too big.”

Filament is located at 2626 Main Street, Dallas, Texas 75226. Dinner hours are Sunday through Thursday from 5 p.m until 11 p.m. and Friday and Saturday from 5 p.m. until midnight. Lunch and brunch will be available soon.

Training session with the Filament staff.
Training session with the Filament staff.
Pastry chef Maggie Huff is making a variety of pies.
Pastry chef Maggie Huff is making a variety of pies.
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