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    Clock is ticking

    Hot-as-blazes FT33 asserts its role as Dallas foodie central

    Teresa Gubbins
    Oct 24, 2012 | 5:34 pm
    • FT33's chicken breast with chicken confit.
      Photo by Teresa Gubbins
    • FT33's scallops with puréed cauliflower.
      Photo by Teresa Gubbins
    • Chef Matt McCallister of FT33.
      Photo by Jenna Rosier

    Open less than two weeks, FT33 — Matt McCallister's new restaurant in the Design District — became the epicenter of the Dallas food scene Tuesday night. Its dining room was packed with media and industry people who like to visit a restaurant as soon as it opens.

    During the day, the restaurant's Los Angeles-based PR firm hosted a tasting lunch for a dozen or so bloggers from SideDish, the Observer, and PaperCity. At night, diners included McCallister's wife, Iris, and her aide-de-camp, Christina LaBarba; sommeliers James Tidwell and Melissa Monosoff (who will host a sommelier dinner at FT33 on October 29); publicist Lindsey Miller; Hotel ZaZa/Dragonfly manager Alex Aland; and David Anthony Temple, a.k.a. "Chef DAT," who was celebrating a birthday with a table of a dozen friends that included his mother.

    The hardest-working person had to be Ryan Tedder, tasked with recommending a wine to a critic known for extreme finickiness in that department.

    Among the dinnertime media types were June Naylor from DFW.com, Pat Sharpe from Texas Monthly, Mark Stuertz from Modern Luxury, Leslie Brenner from the Dallas Morning News, and Maxine Trowbridge from Pink Memo. Who was there by invitation it is not for me to say, but one can assume Sharpe and Brenner were not expecting such company.

    McCallister, who appeared on Fox 4's Good Day Wednesday morning, is known for concentrating so intently on his presentation that he rarely looks up from his plate. But more than once he could be seen fixing his gaze on Brenner, who was seated in his line of sight.

    But the hardest-working person in the restaurant had to be Ryan Tedder, tasked with recommending a wine to a critic known for extreme finickiness in that department. Were those beads of sweat on his forehead as he proffered a bottle to Brenner and her table?

    There's no way to know how many tables paid their bill, but many of the media were there on someone else's dime, including me. (I did leave a pretty good tip.) My table shared four appetizers: a turnip-radish salad, pork jowl, uni and chive pancakes, and smoked potatoes. We also sampled four entrées, including lamb, chicken, scallops and the nightly fish catch.

    ​Texture seems big here. Scallops always get seared, but FT33's had thick crusts on top and bottom, with a still-gentle center.

    The pork jowl and smoked potatoes made everyone at the table "oooh." The pork was eye-catching, with the pink meat cut into slabs and propped up like a mini Stonehenge. The potato dish had a surprisingly meaty personality for a veggie dish; the smoking gave the potatoes a meaty flavor and the accompanying maitake mushrooms boasted a hearty texture.

    Texture seemed big. Scallops get seared everywhere, but FT33's had thick crusts on top and bottom, with a still-gentle center. They were placed over mounds of the creamiest-ever cauliflower purée.

    The chicken preparation was also unique. Chicken breast was pressed until firm, then laser-cut in half and perched sideways into a tableau. It came with a shredded chicken thigh "confit" with chanterelle mushrooms and a few random boiled peanuts.

    The wild part is that on the same Tuesday night, Ocho Kitchen + Cocktails in North Dallas and Seasons 52 at NorthPark Center both held introductory media events, and Baccarat crystal hosted a party at Salum introducing a new line of wine glasses trying to compete with Reidel.

    Dallas' restaurant scene is enjoying crazy times, but even with that, you don't usually see such a cluster as this. The only person missing was The Brad.

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    Steakhouse News

    High-profile Palladino's Steak & Seafood heads to Preston-Royal Dallas

    Teresa Gubbins
    Jun 18, 2025 | 10:54 am
    Filet Mignon
    Getty Images
    Filet Mignon will be on the menu.

    A high-profile new steakhouse is coming to North Dallas: Palladino’s Steak & Seafood, an eponymous concept from Dallas restaurateur Joseph Palladino, will open at 5959 Royal Ln., in the former Spec's space.

    Palladino is the larger-than-life ex-NYPD police officer-turned-restaurateur known for concepts such as Nick & Sam's Steakhouse and the Coal Vines pizza chain.

    Palladino's Steak & Seafood is a newly created concept, which will combine steakhouse, Italian dishes, and seafood, particularly sushi. The first location is already penciled in for New York, opening in the former Michael Jordan Steakhouse at Grand Central Terminal, which closed in 2018.

    The New York location is being designed by the international design firm Rockwell Group and according to a spokesperson, is slated to open in early summer. The Dallas spinoff will open in winter 2025.

    Palladino first landed on the Dallas restaurant scene in 1998 to partner up with the equally larger-than-life restaurateur Phil Romano, and went on to have a hand in the creation of Nick & Sam’s, the swanky steakhouse on Maple Avenue (now run by Sam Romano, son of co-founder Phil Romano), Nick & Sam's Grill, Dos Jefes, and more. He created Coal Vines as an homage to the casual neighborhood restaurants reminiscent of his upbringing in New York.

    Joseph Palladino and Troy AikmanJoseph Palladino and one of his many celebrity pals, Troy Aikman.Instagram

    Palladino was approached by Preston Royal's landlords to open a restaurant at the center. Given his local following and celebrity draw, as well as the large local appetite for steakhouses, Dallas made sense as a second location, particularly at the highly desirable intersection of Preston and Royal.

    On the culinary side, Palladino is partnered with veteran chef Sam Hazen, a graduate of the Culinary Institute of America as well as an instructor there. His star-studded resume includes La Côte Basque, the Quilted Giraffe, Quatorze, Michelin three-star Le Gavroche, Terrace in the Sky, Cascabel, and Tavern on the Green. He was most recently at Tao, the glitzy Asian concept from Tao Hospitality, where he worked for a decade, giving him sushi expertise.

    Palladino is busy getting the New York location open first, and the menu has yet to be revealed.

    "But it'll have high-quality steaks and seafood, along with some of my trademark specials and Italian dishes," Palladino says.

    However, Hazen previewed a dish on Linked In, consisting of a slice of toast with a cut-out center of pate, with accompaniments that included cornichons and mustard — like a pate version of the classic "egg in a hole."

    The hospitality will match the cuisine and ambience. “I intend to bring a very special steakhouse to the city, one that the locals can embrace," Palladino says. "They’re going to receive a good experience — that’s important to me.”

    Palladino's"Pate in a hole" dish shared by Palladino's chef Sam Hazen.Sam Hazen

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