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Restaurant Review: FT33 in Dallas Design District

FT33_Collage
(Clockwise from top left): FT33’s stark interior; red wattle nduja, hedgehog mushrooms, wild watercress, egg yolk, and tagliardi; smoked trout, frisee, celery root, caraway, and dill; smoked potatoes, maitake, chile kewpie mayo, and savory herbs. (Photography by Kevin Marple)

Matt McCallister likes to eat at Mission Chinese Food when he’s in New York City, and he once found a baby snake while foraging for spring onions. He runs 6 miles on a treadmill to take the edge off when he’s had a rough day. His wife, Iris, owns a small brownie-making concern. She is picky about the soaps she uses in her bathroom, and she got an awesome new computer for Christmas. I know these things about the McCallisters because I read Facebook and pay attention to Twitter.

I find it fascinating that so much of McCallister’s success—or, at the very least, his name recognition—has been generated through social media. Certainly his bio doesn’t suggest that he has done as much “gutter time” as other local talents. I’m not saying the man isn’t talented. But I do think he is the first prestigious Dallas chef to earn his celebrity status with food blogs and social media, before he opened his first restaurant. After just seven years in the business, he stands in the kitchen of the most talked-about restaurant in Dallas, FT33.

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