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Stephan Pyles

214-580-7000  •  $$$$
ADDRESS: 1807 Ross Ave, Suite 200, Dallas, TX 75201
CUISINE: Contemporary, Southwestern, Oysters
FEATURES: Full Bar, Handicap Access, Patio Seating, Smoke Free, Vegetarian Friendly
DETAILS
One of Dallas’ most successful chefs/restaurateurs, former Esquire magazine Chef of the Year and a founding father of Southwestern cuisine, Stephan Pyles opened his namesake restaurant in 2005, after his five-year sabbatical left local palates craving his trademark big, bold flavors. The classy, modern space in the Dallas Arts District proves the ideal location for indulging in Pyles’ "New Millennium Southwestern Cuisine," which calls for global influences on Mexican flavors and classical techniques in Southwestern cooking. Starter selections from the ceviche menu are a must, but save room for heavy-duty entrées to the tune of barbecued short ribs, coconut-serrano lobster and chile-braised osso buco. Full bar. Serving lunch Mon–Fri, dinner Mon–Sat. Closed Sun. "One can only guess at whether Pyles is too busy with Stampede 66 and other projects to give his flagship the kind of creative attention it deserves. Maybe he needs to let a talented chef with his or her own forward-looking ideas loose in the kitchen. It’s still a vivacious dining room where you can eat pretty well, but it really should be more than that."
- Leslie Brenner, The Dallas Morning News, May 29, 2013 (***)

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DESCRIPTION
One of Dallas’ most successful chefs/restaurateurs, former Esquire magazine Chef of the Year and a founding father of Southwestern cuisine, Stephan Pyles opened his namesake restaurant in 2005, after his five-year sabbatical left local palates craving his trademark big, bold flavors. The classy, modern space in the Dallas Arts District proves the ideal location for indulging in Pyles’ "New Millennium Southwestern Cuisine," which calls for global influences on Mexican flavors and classical techniques in Southwestern cooking. Starter selections from the ceviche menu are a must, but save room for heavy-duty entrées to the tune of barbecued short ribs, coconut-serrano lobster and chile-braised osso buco.
 
"One can only guess at whether Pyles is too busy with Stampede 66 and other projects to give his flagship the kind of creative attention it deserves. Maybe he needs to let a talented chef with his or her own forward-looking ideas loose in the kitchen. It’s still a vivacious dining room where you can eat pretty well, but it really should be more than that."
- Leslie Brenner, The Dallas Morning News, May 29, 2013 (***)
ADDITIONAL DETAILS
Full bar. Serving lunch Mon–Fri, dinner Mon–Sat. Closed Sun.

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