After many months in the works, Matt McCallister's second restaurant, Filament, will open in Dallas’ Deep Ellum neighborhood. The opening date is December 7.
Filament will be designed for the "everyday crowd," i.e., more casual than FT33. Chef Cody Sharp will be at the helm, where he'll create modern Southern cuisine. He'll be joined by FT33 pastry chef Maggie Huff on desserts.
The beverage program will be overseen by managing partner Jeff Gregory.
Guests will be permitted to eat appetizers at the bar or order from a dinner menu in the dining room, which consists of blue booths that line the interior. Larger parties get to eat on the enclosed patio.
The menu includes onion dip with warm potato chips, trout fritters, and pork chop with braised collards. Desserts include pecan pie, Dutch apple pie with sour cream ice cream, and butterscotch banana trifle.
Cocktails include a drink called farmer’s tan, with reposado mezcal, Cocchi Vermouth di Torino, curacao, mole, and smoked chile oil. Another has "overproof" bourbon, sorghum, and chicory.
The design of the 135-seat restaurant was a collaboration between McCallister and Hatsumi Kuzuu. The theme is "1900s machinist shop," with exposed brick walls and wooden ceiling beams. An antique drill press discovered in the space is featured prominently near the entrance.