We've never met a meal too pretty to eat.

But Chef Matt McCallister's new FT33 seasonal cuisine comes pretty darn close.

Opening Saturday, this long-anticipated solo venture from Stephan Pyles's former right-hand man is downright inspired -- from the reclaimed barn wood and industrial fixtures all the way up to the 100-year-old, 140-pound Vulcan anvil suspended from the ceiling.

FT is chef's lingo for fire table, a kitchen cue to prepare a table's next course. 33 refers to the best spot in the house, the chef's table.

Here, every diner gets star treatment with intriguing dishes of pork jowls with parsnips, black truffle and mango; dry-aged, grass-fed Texas steaks rubbed with porcini mushroom "dust"; and charred octopus with braised greens.

Or hang out at the bar with wild boar Sloppy Joes, lamb ribs, and made-to-order cast-iron cornbread, paired with craft beers, house-infused spirits or wines from a thoughtful, unpretentious wine list.

Of course, true to the name, there's a great chef's table with a VIP view of the open kitchen.

There you'll witness the secrets to making the world's best sea urchin and chive pancakes. Just like mom never made.