Friday, May 24, 2024 May 24, 2024
77° F Dallas, TX
Restaurant Reviews

Food Feedback Friday

Last night the thermometer hit 33 degrees, but the temperature of the restaurant business is hot, hot, hot. We'd love to read about where you've been dining.

I wish we could keep this weather forever. It keeps you awake and hungry.

Last night the thermometer hit 33 degrees, but the temperature of the restaurant business is hot, hot, hot. (Did I just write that?) Matt McCallister’s Filament is burning up Deep Ellum, Chef Graham Dodds’ Wayward Sons is smokin’ on lower Greenville, and Nick Badovinus is pulling them in at Montlake Cut in Preston Center.

Of course our savvy SideDish readers were on top of the scene. OldLakeHighlandeer was first in line at Wayward Sons and files this observation:

Opening night at Wayward Sons was a lot of fun. The space is gorgeous, warm, & inviting. The same can be said for the food. Our party of four tried a wide variety
of menu items. The vegetable charcuterie must be eaten to be believed. The Lamb Brisket was similarly spectacular. Service and pacing was also right on track. We were in wine mode so no sampling of cocktails, but the bar and hang out area that
flows to outdoor seating is quite nice. Chef Graham has a real winner here.

Another loyalist, alyb803, fills us in on the scene at Filament.

 Filament, the newest venture of Matt McCallister with GM Jeffrey Gregory and head chef Cody Sharpe is an exciting new addition to the Dallas dining scene. More casual and less expensive than sibling FT33, Southern-inspired food, but no less creative. Stand-out dishes include the deviled shrimp and crab dip, fried hot catfish with horseradish ranch (a table favorite) and wood grilled octopus (perfectly fork tender, unlike most octopus dishes in town). After noshing through the appetizers our party of 4 shared the whole Sunburst Farms grilled trout–beautifully prepared and presented. Service was polished and professional-we wouldn’t have known it was opening week but for all the press leading up. Cocktails were inventive and the bar staff accommodating to the “I don’t know, something bourbon-based” request.

If you aren’t busy roasting chestnuts on an open fire, get out and try something new.