Matt Ford

CHEF
Written By Nicole Borden

Billy Can Can | Dallas | August 2021

Featured Dishes


Heirloom Tomato Salad, Muskmelon, Grilled Cucumber, Fried Bread, Country Ham, Lemon, Basil

Texas Venison Tartare, Egg Yolk, Smoked Aïoli, Juniper, Dried Cherries, Fried Shallots, Ciabatta

Hot Fried Quail, Radish Slaw, Pickle Biscuit, Pickled Okra, Anchovy-Ranch Sauce

Street Corn Ravioli, Tomatoes, Blistered Shishitos, Cotija, Hot Sauce Aïoli


Photography by Geoff Hauschild

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Matt Ford

Billy Can Can

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German Potato Salad, Rose-Pickled Shallots, Rose Petals, Celery Leaves | Chef Matt Ford of Billy Can Can

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Cabbage Slaw, Blue Cheese Dresing, Micro Citrus, Sweet Potato Parker House Bun | Chef Matt Ford of Billy Can Can

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