FT33, Dallas, 6/11/16

building
building

FT33 has been open several years but is still serving some of the most creative food in Dallas. It has 33 tables plus a bar area and the prime table for 4 (fire table) directly across from the open kitchen, or better known in restaurant talk as FT33.  It is fun to have the show while you eat but it is also nice and a little less busy to eat at one of the floor tables. There are some sound absorbing features in the ceiling but the many hard surfaces provide a fair noise level or lively buzz as some may prefer to call it. Service is attentive, helpful and the staff appear to enjoy working there.

entrance
entrance

The bar is just as creative as the kitchen and thus they have a cocktail menu for you to peruse while you settle in. For food they have an a la carte menu of appetizers, mains and desserts and an off the menu 5 course tasting for $75 that includes 2 appetizers, 2 mains and one dessert, all selected by the chef. During the week you can call ahead and get a longer tasting menu but the weekends are just too busy to accommodate this.  However the abbreviated tasting is a nice way to get to sample a larger number of the dishes, which offer good flavors and nice texture variations.

interior
interior
interior
interior
bar area
bar area
tabl
table set up
Frankie checked out the candle
Frankie checked out the candle
drink menu
drink menu
menu
menu
Frankie checked out the cocktails: negroni, French 75
Frankie checked out the cocktails: negroni, French 75

 

We started with roasted root vegetables, some of which were roasted and others were pickled. It included things such as carrots, beets, radish, herbs, onions and watermelon radish. It was crunchy and very fresh tasting but overall mild in the flavor category.

roasted root vegetable salad, farmstead cheese
roasted root vegetable salad, farmstead cheese
close up
close up
breads
breads
butter
butter
wine
wine
wine back
wine back

 

Next was the grilled octopus which supplied a much stronger flavors than the first. The octopus was cooked perfectly and nicely accented with crispy rice. The addition of seaweed introduced a slight fishy taste.

Charred octopus salad, half sour bok choy, wakame, herbs, thai vinaigrette
Charred octopus salad, half sour bok choy, wakame, herbs, thai vinaigrette
close up
close up
Frankie gave it paws up
Frankie gave it paws up

 

The gnocchi was wonderfully chewy punctuated with bit of strong Benton bacon. Fried sunchokes topped the delicious dish.  This was a real winner.

Ricotta gnocchi, parsnip, local honey, Benton's bacon, ramps
Ricotta gnocchi, parsnip, local honey, Benton’s bacon, ramps
close up
close up
Frankie wanted a gnocchi
Frankie wanted a gnocchi

 

The last savory was pork served on an amazing wheatberry porridge with Swiss chard to provide a nice visual highlight. Also included were a couple fried pork rinds that were wonderful.  Another winner here.

Heritage pork loin, swiss chard kimchi, sonoran wheatberry porridge
Heritage pork loin, swiss chard kimchi, sonoran wheatberry porridge
close up
close up
inside
inside

 

For dessert we had the peaches served on a deliciously buttery pound cake that had been lightly toasted. The peaches were a tad firm but had a great taste. Under the ice cream was a little surprise streusel topping. A perfect amount of sweetness and left me great taste in my mouth.

Peaches, brown butter, almond, strawberry gastrique
Peaches, brown butter, almond, strawberry gastrique
close up
close up
Frankie approved
Frankie approved
open kitchen
open kitchen
kitchen
kitchen
view from the other end
view from the other end
Frankie posed with the bathroom mural
Frankie posed with the bathroom mural

 

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