Filament chef-pwner Matt McCallister (left) and executive chef Cody Sharp discuss  Leslie Brenner's Dallas Morning News review of their Dallas restaurant in an exclusive Off the Menu video interview.

Filament chef-pwner Matt McCallister (left) and executive chef Cody Sharp discuss  Leslie Brenner's Dallas Morning News review of their Dallas restaurant in an exclusive Off the Menu video interview.

Ben Torres/Special Contributor

Did chef-owner Matt McCallister think the four-star review of his new Deep Ellum restaurant Filament was more glowing than it deserved? That's what his Facebook post suggested: 

Congrats to my team!! A lot of hard work has gone into this... me personally... the food is good but it could be better... we are still figuring it out

Posted by Matthew McCallister on Thursday, February 11, 2016

I sat down with him and Filament executive chef Cody Sharp in the dining room at Filament for an Off the Menu video interview in which they responded to the review, in which the restaurant earned four stars. 

"It definitely puts a lot of pressure on us now to exceed that expectation and push a little harder and push a little further," said Sharp of the review.

Modern Southern cooking sings at Matt McCallister's Filament in Dallas (4 stars)

"I'm always really pessimistic," said McCallister, "and so I was like, it's going to be three stars." After the review was published, "I told Cody, I was like, I don't think it's four stars . . . . Now we really need to make sure it stays at a four-star mentality because I don't think it's there." 

Sharp, who has worked on and off with McCallister for seven years – going back to Stephan Pyles and the erstwhile Campo Modern Country Bistro – talked about what it's like working for a chef-owner who is relentlessly perfectionistic.  "I think he takes it to another level sometimes," he said. 

And here's a longer, unedited version of the video – in case you'd like to hear the entire interview. 

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