What to Order at Homewood, Matt McCallister’s Brand New Restaurant | Eater Dallas

"After the chef’s lauded experimental run at FT33, this casual, cozy Oak Lawn spot channels the same funky, preservation-obsessed approach into approachable, comfort-forward cooking. Highlights range from fluffy Parker House rolls served with a rich, cheesy mornay to a Saucisson Sec of peppery French saucisson and house focaccia topped with razor-thin lardo, balanced by pickled gherkins, mustard-spiked aioli and a fermented turnip–sesame salt inspired by togarashi. A tomato-focused plate layers rehydrated sundried tomatoes in vinegar mixed with dill seeds, halved tomatoes and plums, aerated olive oil, basil from the on-site garden and powdered tomato skins and aromatics for a punchy finish, while a raw Spanish mackerel dish pairs rectangular slices of fish with smoked corn aioli, pickled ramps, serrano, lime and a hoja santa leaf from the garden. The lamb fusilli showcases labor-intensive technique—whole-lamb breakdown, searing to build fond, braising with tomatoes and aromatics, and house-extruded, rough-edged fusilli that clings to the lamb ragu—finished with torn mint and Romano. Desserts from the pastry chef who followed the chef include a dark chocolate popcorn torte of dense chocolate cake, Valrhona Caramelia crémeux, airy mousse and vanilla cream, and shards of malted caramel popcorn brittle for crunchy contrast." - Eater