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After “tentatively” planning to open the doors in early February, chef Matt McCallister has officially pushed back the arrival of his much-anticipated neighborhood restaurant Homewood.
McCallister tells Eater that he’s now planning to open the restaurant in early March, about one month past the previously-announced opening date of February 5. “We should be in the kitchen around the end of next week, so it’s getting exciting,” McCallister says. “I haven’t ever been more excited about opening a place. My partner Michael Barnett and I can’t wait to serve Dallas.”
Over the past several months, McCallister has teased a number of exciting new fermented and preserved ingredients that will be on the menu at Homewood, including farro that’s milled in house, charcuterie offerings like pancetta, culatello, and ‘nduja, and barrel-aged hot sauces, kimchi, vinegars, pickles, and more. A full menu hasn’t been published yet, but expect those ingredients to go into dishes like Parker House rolls drenched in Parmesan mornay sauce and chicken drippings, grass-fed steaks, and more.
The chef has also been hard at work planning the garden that will produce some of the produce served at Homewood. A garden plan posted to the restaurant’s Instagram account indicates that it will grow arugula, carrots, radishes, kale, turnips, and radishes, along with herbs like lemongrass, bay laurel, Mexican mint, and sage.
Homewood is currently set to debut on March 8. Stay tuned to see if that date changes again, and, in the meantime, peek at some of the ferments and cures that McCallister’s been working on below.
