FT33

Row 1

Details
1617 HI Line Dr Ste 250 (at Oak Lawn Ave.)
Dallas, TX 75207
(214) 741-2629
New American
$ $ $ $
Hours
Tue–Sat: 4:30 PM–11:00 PM

Foursquare Tips

  • Warm up your paunch with bar snacks like candied oxtail bao-buns with Fresno chiles & creme fraiche, and mustard- & cumin-glazed lamb ribs with roasted dates.
  • The drinks at FT33 are as carefully crafted as the plates; try a classic like the Corpse Reviver #2, or the constantly-evolving Seasonal Smash, the current version contains fresh carrot juice.
  • Chef McAllister has a way with beets.
  • New, packed. Great charcuterie! Just met the GM for the 1st time n got a ressSat. "Seasonal Modern" cuisine (bacon, ham, sausage, terrines, galantines, pts, fish, beef [salting, smoking, curing]).
  • The name stands for "fire table 33," but the place to be is table 34, the four-top right next to the ceramic wall on which the chefs scrawl their foraging finds and the occasional Daft Punk quote.
  • The lemongrass dessert is an absolute must try.
  • Wonderfully hidden but worth it
  • Chef Matt McAllister will explore pairings of the most recognized fermented food - cheese - with other surprising fermented delights like fruit and vegetables at Atlanta Food & Wine Festival 5/29-6/1.
  • For all the buzz, Dallas diners must have more money (or credit) than sophistication. Silly food presentations, over-eager server swarms, and drunk blonde customers scrubbed this one off the list.
  • pork jowl is amazing
  • Just eat here...seriously, do yourself a favor.
  • Chef-owner Matt McCallister celebrates beets in many forms in this $11 appetizer: Ash roasted beets with sorrel, yogurt and puffed rice
  • The gruyere and granola app, rack of lamb and lemongrass dessert are to die for.
  • http://www.dallasobserver.com/restaurants/ft33-is-one-of-dallas-best-so-why-arent-there-more-like-it-6430396
  • The trout is amazing. I also sampled my date's pork belly - it literally melted in my mouth!
  • Perfect after the theater or dance on Friday or Saturday night. Parkie crowd, fantastic menu
  • Best part? Menu constantly changes. Worst part? The menu constantly changes. TRY the pork belly and pickled shrooms. While you can! DOA. Love everything about the vibe and staff. RSVP for sure.
  • Pricey menu
  • Excellent bread, charcuterie platter, and a coffee dessert.
  • The squid ink spaghetti is delightful