100 Favorite Dishes, No. 30: The Charcuterie Plate at FT33

FT33-meat.jpg
Catherine Downes
The charcuterie plate at FT33
To prepare for this fall's Best of Dallas® 2014 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.

Plenty of restaurants offer a collection of seasoned, cured and preserved meats, known collectively as charcuterie. Some of them even make it themselves -- but not too many, because the process is complicated, intricate and takes a lot of time, equipment and space. The art of charcuterie requires meat grinders, casings and obscure ingredients like pink salt.

You also need special refrigerator space held at a constant temperature and humidity or hundreds if not thousands of dollars of meat could end up a rancid moldy mess. In short: charcuterie is a pain in the ass, which is why most restaurants that want to serve the stuff opt to buy their selection from someone else.

And usually that's a good decision, because shops that specialize in charcuterie usually do decent a job; it's easy to get good at something when you devote an entire business to it. The only problem with buying pre-made charcuterie is you're limited to any given shop's selection, which depending on that shop can be limited.

It is, for instance, not so easy to find the tiny tongues of lambs, pickled in an acidic brine like the ones you'll find at FT33. Sliced and dipped in a perfectly formed quenelle of mustard, and possibly topped with some pickled onions, the meat packs a vinegary punch. If you want to serve something like this, you may be forced to make it yourself, if you don't want to pay through the nose for it.

Being able to offer obscure products is just one reason Matt McCallister has been practicing the art of cured meats at FT33, since way back in the days when he worked at Campo. He also likely does it because it's fun and interesting, and the chef has yet to display a willingness to shy away from challenges. Right now McCallister is plating up a selection of his own fennel salumi, culatello, soppressata, beef bologna, cascina and lamb's tongue pastrami.

There's also an element of seasonality on his boards with smoked summer sausage and embellishments including strawberry jam, house mustard, pickled fennel-green tomatoes-okra. Don't miss out on one of the most interesting charcuterie boards you'll find in Dallas, and likely far beyond.

No. 100: Pastrami Egg Rolls at Blind Butcher
No. 99: Chicken-fried Steak at Tom's Burgers and Grill
No. 98: Pasta with Uni Butter at Nonna
No. 97: Camarón en Agua Chile at La Palapas
No. 96: The Wings at Lakewood Landing
No. 94: Chicken Kebab at Afrah
No. 93: Trompo Tacos at Bachman Lake
No. 92: Fish and Chips at 20 Feet
No. 91: Canelés at Village Baking Co.
No. 90: Banh Mi from La Me
No. 88: The Burgers at Off-Site Kitchen
No. 87: The White Album at Spoon
No. 86: Ramen at Tei An
No. 85: Tacos at Revolver Taco
No. 84: Stuffed Chicken Wings at Sakhuu
No. 83: Korean Fried Chicken at Bonchon
No. 82: Grilled Branzino at Tei Tei Robata
No. 81: The Toddfather at Cattleack Barbecue
No. 80: The Biryanis at Chennai
No. 79: Shish Tawook at Qariah
No. 78: Arepes at Zaguan
No. 77: Goat Momo at Everest Restaurant
No. 76: Steak Tartar at Gemma
No. 75: Escabeche at Joyce and Gigi's
No. 74: Spicy Fish in Oil at Royal Sichuan
No. 73: Pupusas at La Pasadita
No. 72: The Kathi Roll at Simply Dosa
No. 71: The Chicken Wings at Teppo
No. 70: Cheesesteak at Truck Yard
No. 69: Chicken and Waffles at Jonathon's
No. 68: Birria Tacos at Los Torres Taqueria
No. 67: Bulgogi Cheesesteak at Say Kimchi
No. 66: Suadero Tacos at La Banqueta
No. 65: Brian Luscher's Post Oak Red Hot
No. 64: Banana Flower Salad at Mot Hai Ba
No. 63: Cinco Leches Cake At Mesero Miguel
No. 62: Cabrito a la Parilla at El Ranchito
No. 61: Reuben at Kuby's
No. 60: Plain Cheese Pizza Cooked Extra Crispy at Zoli's
No. 59: Enmoladas at Mesa
No. 58: Pig's Head at CBD Provisions
No. 57: Rib "Sandwich" at Baby Back Shak
No. 56: Beef Noodle Soup at Monkey King
No. 55: The Nachos at Spiral Diner
No. 54: Elotes, Everywhere
No. 53: The Popeye At Green Grocer
No. 52: The Cuban at International Bakery
No. 51: Rush Patisserie's Croissant
No. 50: Kitfo From Sheba's Ethiopian Kitchen
No. 49: Beer at Craft and Growler
No. 48: Pastor Tacos at El Rincon
No. 47: Banh Mi From Nammi
No. 46: Beef Fajitas From Mariano's
No. 45: Italian Combo from Carbone's
No. 44: The Brisket at Pecan Lodge
No. 43: Chicken-Fried Steak at Ellen's Southern Kitchen
No. 42: Carnitas Tacos at Taqueria Y Carneseria Guanajuato
No. 41: Lamb Burger at LARK
No. 40: Regina Margherita At Cane Rosso
No. 39: Barbacoa At Barbacoa Estilo Hidalgo
No. 38: The Peace 'Stachio at Hypnotic Donuts
No. 37: Nasi Lemak at Kampong
No. 36: A Rotisserie Chicken Taco at Velvet Taco
No. 35: The Burger At Boulevardier
No. 34: Surfers On Acid At Local Oak
No. 33: Bread Pudding at Sissy's
No. 32: Pelmeni at the Russian Banya
No. 31: Loukoumathes at Greek Fest


Location Info

FT33

1617 Hi Line Drive, Dallas, TX

Category: Restaurant

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3 comments
kergo1spaceship
kergo1spaceship

Wouldn't it be funny if Matt M. drove up in a foodtruck with Eddie the Bartender and that dude that looks like Buddy Holly, throwing Angry Jack's toilet out the back, all the while eating slices of pizza with egg on them, and drinking craft beer and ingesting adult popsicles. Then they drive to a micro restaurant with a patio and drink fire roasted cocktails in the 106 degree Dallas heat.  Then they zip up the tollway, careening towards the dump that is either Farmers Branch or Little Elm, and

shop at Walmart on the day that is dedicated to the indigent and infirm. 

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