• Reclaimed wood and iron elements give the dining room a chic industrial edge. Photograph by Claire McCormack.
      Reclaimed wood and iron elements give the dining room a chic industrial edge. Photograph by Claire McCormack.
    • For this dish, pork belly is cedar smoked, then braised, pressed, and served alongside skate and wild herbs. Photograph by Claire McCormack.
      For this dish, pork belly is cedar smoked, then braised, pressed, and served alongside skate and wild herbs. Photograph by Claire McCormack.
    • A minimalist atmosphere lets chef Matt McCallister's spectacular cooking shine. Photograph by Claire McCormack.
      A minimalist atmosphere lets chef Matt McCallister's spectacular cooking shine. Photograph by Claire McCormack.
    • The menu changes constantly to reflect the best of the season's bounty. Photograph by Claire McCormack.
      The menu changes constantly to reflect the best of the season's bounty. Photograph by Claire McCormack.

      Issue 12: Dallas

      With five stars from the Dallas Morning News under its belt and a packed dining room every night, this 2-year-old Design District hotspot has cemented itself as one of the city’s most-sought after culinary destinations. Chef-owner Matt McCallister earned his kitchen chops under the tutelage of legends like Stephan Pyles, Grant Achatz, Sean Brock and Daniel Boulud–and his talent is in evidence on every plate, from the bright hangar tartare with sunflowers and artichokes to the succulent skate served with pork belly, potato confit and maitake mushrooms.