Named by Bon Appétit as one of the Top 50 New Restaurants of 2013-- FT33 (restaurant lingo for "fire table" number 33) was already creating a buzz before it opened late in 2012. The restaurant is the brainchild of James Beard Award semi-finalist Matt McCallister, whose ingredient driven ethos and cutting-edge cuisine has redefined Dallas' culinary landscape. The sleek industrial decor with its exhibition kitchen serves as a showcase for McCallister's eye-popping plates. And though the menu may change by the hour, depending on what's been foraged or sourced that day, you can expect to find dishes that range from salads of wheat berries, nettles, radishes and wild watercress to main courses of ricotta gnocchi with wild onion, walnuts and aerated raclette cheese. Desserts, like a salted chocolate sable with iced milk and mint chocolate cream, by pastry chef Maggie Huff-- are equally sublime.