There’s a saying in Texas: “I wasn’t born in Texas, but I got here as fast as I could.” That applies to Chef Matt McCallister, a Scottsdale
native who cooked in kitchens across the United States before landing in Dallas. He also received a James Beard nomination, and captured a spot on Food & Wine’s
New Best Chef awards. Like McCallister, who says he enjoys the energy in a kitchen because it is both “chaotic and structured,” the casual FT33 is straight-forward and earthy, and pays homage to the South’s tradition of simple, well-prepared foods. The menu “is full of items I eat on my own time,” says McCallister. Some of the gustatory triumphs you can nosh at FT33 include beef shortrib with Austrian green winter peas, charred cabbage, and yellowfoot pine.