PaperCity Magazine

November 2012 - Dallas

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Page 13 of 55

DUNCAN ULLMANN DESIGN ON ANOTHER LEVEL Ser, Hilton Anatole, Floor 27, 2201 N. Stemmons Freeway, 214.761.7479 A midst weeping, wailing and gnashing of teeth, beloved Nana shut its doors at the Hilton Anatole in June, leaving behind a big question mark as to what would inherit its breathtaking view of the city. The answer comes by way of Ser, a gorgeous hunk of a steak house offering top-grade chops and market-fresh seafood. The mesquite floors, solid-walnut tabletops and cognac leather chairs suggest brawn, but we suspect the fairer sex may come calling once word of Ser's expertly selected wine list gets out. Book the chef's table to talk taste with executive chef Anthony Van Camp, and chances are he'll recommend the Colorado rack of lamb, mac and cheese, anything wagyu and his favorite fried egg from the bar menu. Amy Adams BACK AT THE RANCH Stampede 66, 1717 McKinney Ave., Suite #100, 214.550.6966; C KEVIN MARPLE hef/owner Stephan Pyles brings an extra helping of nostalgia to Stampede 66, an homage to his parents' Phillips 66 Truck Stop Café in Big Spring, Texas. But don't expect warmed-over culinary memories from the Godfather of Southwestern Cuisine: This is 7,000 square feet of innovation with a seriously sophisticated bent, as demonstrated by a menu that includes "Faux" Gras-Crispy Sweetbread Tacos and his Mother Eulene's Buttermilk Pie served with Nitro-Shattered Texas Grapefruit. Pyles rounded up some of Dallas' finest to join him: executive chef John Thompson (previously of Samar) and general manager Shawn Horne from his Star Canyon days. The ranch house-inspired interior, courtesy of Duncan, Miller and Ullman Design, includes a screened-in porch with fire pit, along with the unexpected appearance of a steel rattlesnake, etched-glass horny toads, and a pork-rind pig; those looking for cozier confines can slip into the private dining room built to accommodate 36. Lacy Ball FRESH SPOTS TO SHOP GAZE AND GRAZE , WE'RE FEELING DIZZY WITH SPINNING, CRAVING RACK OF LAMB, STAMPEDING TO STEPHAN PYLES, FIRED UP ABOUT FT33 AND ROCKING OUT. Ash roasted beets, sorrel, yogurt with puffed wild rice Chef Matt McCallister IT'S A COOL MONTH. JEWELSSnider Plaza, 469.232.9357; THAT ROCK Gemma Collection, 6715 EMILY SIMS A new gem has been unearthed in Snider Plaza. Gemma Collection, owned by former investment banker Adriane Sack, houses more than 30 unique jewelry collections, with high marks going to the Pavati bracelets crafted from vintage Chanel buttons. The boutique features nearly a dozen Dallas designers in the mix, such as Catherine Page, F. Is for Frank, Three Bishops and Bon Bon by Micah Yancey, as well as up-and-comers Snooty Peacock and Taylor Custer. "I want Gemma Collection to offer a platform for local designers to showcase their work," Sack says. Lacy Ball Adriane Sack pin instructor and fitness icon Ruth Zukerman was tired of the same old workout routine. Deciding to slip into a Flywheel Sports different gear, she teamed up with Jay Galluzzo and opened the first Flywheel Sports in Manhattan's Flatiron district. Less than three years later, this cycling studio has now cruised into Highland Park. The 3,200-square-foot space features stadium seating, custom bikes, complimentary cycling shoes, music by national in-house DJ Scott Melker and even a TorqBoard — performance-tracking technology that allows for some friendly competition. "I wanted to create a fun, energetic and welcoming environment where people could come to escape their day, work hard and see real results," says Zukerman who, along with instructors Kate Hickl and Mark Shipmann, will put your pedal to the mettle during 45- and 60-minute classes morning, noon and night, seven days a week. Lauren Scheinin FT33 ALL FIRED UP FT33, 1617 Hi Line Dr., 214.741.2629; M SPIN ME 'ROUND Ave., Flywheel Sports, 4252 Oak Lawn S FT 33 att McCallister's highly anticipated new restaurant in the flaming-hot Design District, FT33, may be his first restaurant as chef/owner, but he comes armed with powerful food cred, rising from the garde manger station to executive chef at Stephan Pyles Restaurant, with stints in the famed kitchens of Sean Brock in Charleston, Jose Andre in D.C., Mark Vetri in Philadelphia, Grant Achatz in Chicago and Daniel Boulud in New York City. For FT33, he's assembled an impressive team: chef de cuisine Brady Williams (Suze, Oddfellows, Spillers Group — Union Bear and Eno's), pastry chef Joshua Valentine (Local, Stephan Pyles) and general manager and sommelier Ryan Tedder (Sambuca, Nana, Trader Vic's, Stephan Pyles, Grace). Seasonal modern cuisine is the mantra driven by McCallister's passion for fresh-from-the-earth flavors and devotion to locally sourced meats, cheeses, fruits, vegetables and herbs. Putting muscle in the project, he and his wife, Iris, founded Chefs for Farmers, a grassroots organization that supports local farmers by introducing their products to chefs, and vice versa. As McCallister explains, "I don't print my menu until I know what ingredients are best that day." Visual types will be sated by the rugged interior created by architect/designer Craig Beneke and Hatsumi Kuzuu of Kuzuu Design — reclaimed barn wood, concrete, steel and a century-old Vulcan anvil centering the dining room. McCallister, who has been cooking alongside his mother since he was five years old, has developed a stunning menu pursed with seasonal vagaries such as pork jowl with black truffle, fermented mango and parsnip; gruyère and allium custard with granola, buckwheat and leeks; pork loin with corn, mustard, smoked mayo and cherry; a short stack of uni and chive pancakes with bonito aïoli and yuzu kosho; and cast-iron cornbread with mango chutney and hot sauce butter. Marry McCallister's visionary plates with a catalog of great wines and craft beer, plus a happy ending of desserts with unorthodox pairings such as chocolate and black sesame with salted caramel, or peanut butter and grapes with curry and raisins. And the name? "FT" stands for fire table, which is what McAllister yells to the kitchen staff when it's time to prepare the next course, and 33 is the most prominent table in the restaurant — the perfect perch for watching the chef and his team work their magic. Savannah Christian NOVEMBER | PAGE 14 | 2012

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