Yesterday, we learned that Filament, the long-anticipated, more casual second concept from Chef Matt McCallister would be opening its doors on December 7. With less than one week to prepare yourself for the opening of Filament, we’ve got your first look at the "modern southern" menu that Chef Cody Sharp has been working on for the last several months.
Sharp’s menu for Filament indicates that he has taken a real shine to modern southern cuisine. A bread basket is actually on the menu here, and will feature seasonal compound butters. Other starters include rabbit rillettes garnished with chicken skin cracklings and perhaps the most oddball southern-Asian fusion dish of all time: johnnycake okonomiyaki, a grilled-to-order cornmeal flatbread sauced with "Kentuckyaki" and Duke's mayonnaise.
No word yet on pricing for the dinner menu, but good luck deciding on which entree you’ll order on your first visit. Classic southern dishes, including Mississippi Delta tamales, Natchitoches meat pies, and Nashville-style "hot" catfish are updated with modern accoutrements. A wood-fired grill will turn out Wagyu steaks, grilled chicken, and a 21-day dry aged heritage pork chop.
The space that will house Filament is a restored 1900s machinist’s shop, updated by McCallister himself and Hatsumi Kuzuu, who also designed the interiors for Tei-An and FT33, among many other Dallas restaurants. Much of the building’s character has been preserved, including the exposed brick walls and wooden ceiling beams. An antique drill press, discovered in the renovations, will have a prominent place in the restaurant’s entrance.
Filament will also have an enclosed patio out front, which will be available for private party rentals and feature an antique Parisian bistro bar. The bar inside will seat 20 guests. Beverage director Seth Brammer's cocktail menu is also heavily influenced by Southern flavors like sorghum, chicory, and (of course) Bourbon whiskey.
Peep the full dinner and cocktail menus below.