Pop Up lovers! Today we are
two weeks ONE DAY away from our next pop-up at Harry’s, and we are thrilled to announce 2014 Food & Wine Best New Chef Matt McCallister’s FT33 Pizzeria menu going down Tuesday, July 1 at 7:00 p.m.!
Click here for tickets and in the spirit of getting to know Matt, stay tuned to the @harryspizzeria Instagram for daily reposts of his feed selected by summer intern Ella Schwartz as we countdown the two weeks until go-time beginning today!
gin passionfruit old-fashioned
chicken liver mousse on toast
roasted baby carrot and benne seed
blistered tomatoes, confit potatoes, beets, kale salsa verde roasted
summer squash, smoked squash veloute, mint pistou
ricotta gnocchi, preserved parsnip, confit ramps, upland cress
chicken, coconut, tomatoes, basil, green papaya
grassfeed beef bavette
whole roasted fish with citrus
grilled okra in togarashi, smoked tallow mayo
roasted chinese long bean, garlic, benne seed
sorguhm glazed, hearth roasted peach with thyme ice cream
Our first Texan to pop, and surely not our last, the executive chef and owner of FT33 in Dallas serves “season-inspired modern cuisine” at his first solo venture, opened on October 13, 2012. Matt is all about the highest-quality products and treats them with respect. His penchant for creating unorthodox pairings of ingredients has garnered rave reviews based purely on his signature progressive technique, and modern farmers’ market-inspired fare.
You know the drill. Seating is first come, first served for this family-style meal at our casual neighborhood joint. Making new friends is encouraged and easy when you’ve got a welcome cocktail in hand with hors d’oeuvres, four courses, free-flowing wines by The Genuine Hospitality Group sommelier and wine director Eric Larkee and our tap beers at your disposal. Take home something special from Matt, too. All that and tax and gratuity are included in the ticket price of $150.