Word around the way is that celebrity chef and Dallas native Tre Wilcox is cooking up something extremely exciting. After doing a little bit of digging this morning, it seems that Wilcox will serve as ‘Culinary Director’ at new concept Julia Pearl Southern Cusine. A master at opening and serving as Executive Chef at prestigious restaurants in the Dallas, TX area, Tre Wilcox will bring a certain echelon to the kitchen. He has also appeared on various local and national TV shows to include Top Chef Seasons 3, Season 8 Top Chef All Stars, Iron Chef and The Talk. Wilcox will “provide expertise in culinary direction, menu development, recipe development, pricing, food cost, staff training and restaurant operations.”

From the look of it, Julia Pearl Southern Cuisine is in the development phase but seems to be raising funds to expedite the process. What will the food and ambiance be like? The website reads “Julia Pearl Southern Cuisine is a celebration of classic Southern Cooking community and life. It is a tribute to and inspired by the lives of two family Matriarchs Julia and Pearl. Growing up Southern is a life experience, set of ideals and values that crosses generational lines. It is also about the fond memories and being true to your roots, holding true to tradition, family and friends. Of all the memories, the ones that stand out the most are the smell of classic Southern cooking coming from the kitchen, the culture and hospitality around the dinner table.”

Julia Pearl is set to open in Plano located at 2301 North Central Expressway just off of US 75 sometime next year. Watch this space for more on Tre Wilcox and Julia Pearl!

Need more Tre Wilcox now? Chef Tre’s Esquire Network’s Knife Fight episode airs November 10^th at 9:30 p.m., and each Tuesday thereafter, two episodes will air back-to-back starting at 9/8c.

Dallas’ Celebuchef favorite Matt McCallister, of FT33 in the Design District, is opening his second restaurant late this year. Here are the exciting details:

“Matt McCallister, Chef/Owner of FT33, proudly announces his second restaurant, Filament. Filament will honor simply prepared ingredients of the South and is slated to open in Spring 2015 in Dallas’ Deep Ellum neighborhood.  Known for his naturalistic style and modern approach to seasonal fare at FT33, Chef McCallister’s Filament will hold true to the same philosophy, with a more casual approach to dining.

“The menu at Filament will be full of items that I eat on my own time. A couple of months ago I took a road trip with a couple members of my team and really thought about the food that is representative of our region,” says Chef McCallister. “Filament’s menu will be approachable, but not without the unexpected.  The menu I’m working on looks straightforward on paper, like Spicy Pork Sausage with fire roasted peppers, pickled onions, and yogurt.  There will be surprises, though.”

Filament’s large, horseshoe-shaped bar, which seats 24, will feature a selection curated by Managing Partner Jeff Gregory, who has created and maintains the award-winning beverage program at FT33. There will be a list of about 100 bottles of wine, a rotating lineup of craft beers on tap, and an inventive selection of seasonal cocktails.  An early look at the bar program hints at variations on the Julep, Sazerac, and Milk Punch, as well as an emphasis on use of preserved fruits.

The space was first an early 1900s machinist shop, and the restaurant will preserve parts of the original interior, including exposed brick walls and wooden beam ceilings. Filament’s industrial style fits with the vibe in Deep Ellum, a neighborhood known as a destination for local art, music, and more.

Filament, Chef Matt McCallister’s second Dallas restaurant will open for dinner in Spring 2015. The restaurant is located at 2626 Main Street in Dallas’ Deep Ellum neighborhood.”