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.
Reservations suggested. Full bar. Serving lunch Mon–Fri, dinner Mon–Sat. Closed Sun.
The Dallas Morning News: Top 100 Restaurant
Dallas Observer: Critics' Pick
"One evening brings a magnificent parade of one brilliant dish after another. Ceviches, delicate and vibrant – small, sweet Ecuadorian shrimp scented with orange, ahi tuna with watermelon and smoked sea salt."
— Leslie Brenner, The Dallas Morning News, Nov. 4, 2009
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.
Reservations suggested. Full bar. Serving lunch Mon–Fri, dinner Mon–Sat. Closed Sun.
The Dallas Morning News: Top 100 Restaurant
Dallas Observer: Critics' Pick
"One evening brings a magnificent parade of one brilliant dish after another. Ceviches, delicate and vibrant – small, sweet Ecuadorian shrimp scented with orange, ahi tuna with watermelon and smoked sea salt."
— Leslie Brenner, The Dallas Morning News, Nov. 4, 2009