Subject: Stephan Pyles

• How 'Bout Something for the 469?

  October 13, 2006

• Killer Zupa

  April 28, 2006

• Dallas Chef Matthew Dunn Now Cookin' at Joe's Crab Shack

  January 16, 2008

• Hash Over: The Pits, Pizza for the Soul And Free Wings

  Clay Pit in Addison expected miracles from chef Vijay Sadhu when they hired him in June. Five months later—or “awhile ago,” according to a manager—they tired of his antics and unceremoniously canned the one time savior.

  November 19, 2008

• Burning Question: How Much Time Do Chefs Spend In The Kitchen?

  Earlier this fall, chef Nobu Matsuhisa passed through for a well publicized book signing...and rare visit to his restaurant. Sometime in the next few weeks, Wolfgang Puck's people--not the great man himself--holds a meet and greet session for the real chef at his soon to open Dallas venue.  At least that's what our web guy tells us. Puck's PR machine sent him the invitation, apparently hoping to keep us away from the festivities. Not that the Burning Question crew would, say, take un

  November 28, 2008

• Events for the week

  December 14, 1995

• Catch and release

  March 13, 1997

• International waters

  December 25, 1997

• Hash Over

  December 17, 1998

• Hash Over

  January 28, 1999

• 10 Questions: Dan Landsberg of Tillman's Roadhouse

  Landsberg (left) and the folks behind Tillman's Roadhouse.After graduating from the California Culinary Academy, Landsberg cooked at restaurants in Sacramento and San Francisco. However, he became a star after moving to Dallas in 1996. Working alongside David Holben and Gilbert Garza, he helped open Toscana. From there, he worked high end places like Seventeen Seventeen, the Atruim Cafe and hosting events for the Dallas Museum of Art. He even assisted Stephan Pyles' nationally recognized

  June 3, 2009

• Last stand

  Custer surrenders

  September 28, 2000

• Roly-poly Fish Heads

  Chefs are taking detours

  October 26, 2000

• 10 Questions: Russell Hodges

  Not Russell, of course. But this is how he chooses to illustrate his Facebook page...He is responsible, indirectly, for the cooking in many of the city's restaurants. That's right--Hodges is one of those teaching chefs. Currently at the AIMS Academy and in the process of advancing his academic credentials through the Certified Executive Chef exam, he has trained hundreds of culinary professionals over ten years of kitchen instruction. But he's also a real, working chef. Hodges opened Suze

  March 9, 2009

• Taco Takeover

  Taqueria Cañonita changes hands

  February 21, 2002

• "M" Scales Uptown

  New Maguire's to open in November

  August 22, 2002

• Fly Cook

  Jeff Moschetti joins team ZaZa

  October 31, 2002

• Driving Pyles

  Star Canyon creator helping develop new restaurant

  December 19, 2002

• Uptown Strikes Back

  Medici and Il Mulino founders join forces

  October 23, 2003

• Tea, Totally

  June 5, 2008

• Shenanigan's Will Feature Go-Karts, Bowling and Full Service Bar and Restaurant

  Also: Ferre Ristorante & Bar in West Village goes kaput

  April 3, 2008

• Waiter, Waiter!

  March 23, 2006

• Bones to Pick

  Is the 2006 invasion of culinary foreigners killing off our local character?

  December 28, 2006

• Apple Juju

  Frankie Carabetta brings N.Y.C. to Big D

  January 26, 2006

• Fish Story

  Adventurous chef "Pyles" it on

  January 26, 2006

• Is Screwing Hip?

  We twist open 2005 for a nip. Is this a sign of things to come?

  December 29, 2005

• Decades Pyled

  Stephan Pyles: a perfect 10?

  September 1, 2005

• Home Runs

  Can great chefs cook ordinary food?

  August 4, 2005

• Chili-ing Out

  Why can't they make Texas food outside Texas?

  February 17, 2005

• Best Place to Go for a Romantic Rendezvous

  Hotel ZaZa

  October 14, 2004

• Feed the Need

  What is soup kitchen food like?

  June 24, 2004

• Of Flies and Damsels

  Dragonfly works to avoid the bug zapper

  March 6, 2003

• Something about Stephan

  After 25 years in Dallas' restaurant jungle, Stephan Pyles has come out respected and rich. How does he stay so clean?

  July 26, 2001

• Second Coming

  Patrick Esquerré offers some sinful delights at ungodly prices

  May 24, 2001

• Taco Star

  Taqueria Ca�onita

  December 21, 2000

• Her Whey

  Paula Lambert parlays a love of cheese into fame and life among the jet set

  November 23, 2000

• Attitude adjustment

  Star Canyon has replaced its smugness with smiles, and we're all the better for it

  October 21, 1999

• Hash Over

  December 24, 1998

• Stampede at Star Canyon

  Will success ruin Dallas' favorite restaurant?

  November 30, 1995

• 10 Questions: Terri Provencal

  Provencal (second from left) with Kenneth Craighead, Stephan Pyles and Carmaleta WhitelyThe chair of Share Our Strength Taste of the Nation for North Texas is busier than ever these days as she prepares for the big fundraising dinner.Since 1988, annual events in up to 20 cities around the country have raised more than $70 million toward the prevention of childhood hunger in America--an important goal, considering 24 percent of children in Texas alone are at risk.Provencal served as group publish

  May 8, 2009

• Just Who Is This Matt McCallister Guy?

  The new executive chef at Stephan Pyles."I'm inexperienced. But my eagerness, I think, makes up for that." It's been almost two weeks since star Southwestern chef Stephan Pyles turned heads in the Dallas dining world by appointing Matt McCallister Executive Chef of his self-named restaurant downtown. The rumor mill's been working overtime ever since, with whispers of 28-year-old McCallister's lack of formal training making the rounds. True, McCallister didn't go to culinary school. He grew u

  July 17, 2009

• Top 10 Chefs Who Deserve More Attention

  When we sat down and thought about this, so many names popped into mind that if they were diseases, we'd be riddled. There was a time when few people mentioned Joel Harloff (Dali Wine Bar) or Brian Luscher (The Grape), but those days are fading. Michael Zeve of Sevy's or Jeffery Hobbs at Suze are both highly accomplished second fiddles, so to speak. When's the last time you saw Randy Morgan of Dallas Fish Market mentioned anywhere. And who, for that matter, runs the kitchen at La Palapa Veracruz

  July 22, 2009

• Where Do Stephan Pyles, Tim Love and Dean Fearing Get Their Fast Food Fix?

  The first Whataburger in Corpus Christi​Right -- this should probably be over on City of Ate, but I'll be damned if I'm not going to make this inexplicable (on my part) Esquire subscription count for something, so here goes. For the September issue, which just landed in the mailbox, editors asked chefs (and TV-show hosts) from 'round the country what their favorite fast food is, and the winner is ... In-N-Out Burger, which, last we checked, is "evaluating" the Dallas market, but no promises. N

  August 5, 2009

• On The Range: Ceviche

  Ledelboy​On The Range is a weekly exploration of the history and lore of Texas menu items.Ceviche is marinated seafood, so it should come as no surprise that Mexico and nearly every country in Central and South America with a coastline features it in their cuisine.In an article entitled 'The Many Incarnations of Ceviche,' food writer Jami English compares the dish to Japanese sashimi and Italian crudo as an exhibition of the beauty of local seafood in its purest state. "Peruvian ceviche is ar

  August 12, 2009

• Revolving Doors: A Howling October

  ​Seems there's always much ado about little in the restaurant news. So it was in October: Lazare became Lemon Bar and will, most likely, become something else before long. Ten 15 Elm (or 1015 Elm, I was never sure) decided to call itself Thrive instead. The ballyhooed Jean-Michel's, coming to downtown, will no longer be Jean-Michel's and no longer be downtown. Gaspar Stantic left Cadot--an announcement we all knew was coming at some point from the vagabond chef. More personnel stuff (yawn) hap

  October 30, 2009

• Chefs' Choice

  October 29, 2009

• Hash Over: Libertine Fights Brain Cancer, NBC Starts Fish Fight, and Stephan Pyles Holds Celebrity Dinner Sunday

  ​The Libertine Bar may have the Best Bar Food in Dallas, along with a great selection of beer and wine--and, of course, the monthly Playlister P local-music DJ nights. But beginning at 7 p.m. tomorrow night, the bar's brain cancer awareness event gives yet another reason to love the Lower Greenville pub. After a friend of the bar was diagnosed with Stage 4 brain cancer, the staff organized an impromptu concert with a live and silent auction to raise funds for her walk Saturday at Trinity Park

  November 3, 2009

• On The Range: Snapper Veracruz

  ​On The Range is a weekly exploration of the history and lore of Texas menu items.Puerto de Veracruz is a bustling metropolis of half-a-million located on the Gulf of Mexico. Its rich history stretches back to Pre-Columbian times, and it is sometimes called The Four Times Heroic City after resisting two invasions from the United States and two from France. One of the French invasions is known today as The Pastry War--what else would the French fight over?--and occurred when a French chef had

  November 11, 2009

• Hash Over: Drink Like A Millionaire, Eat Heart-Healthy, And More

  ​Golden Spirits has come up with an idea so perfectly suited to the artificial luxury embodied by Dallas ultra-lounges that you'd think the Madison, Wisconsin distillery was based here. Well, to use the old bumper-sticker phrase, Million Vodka wasn't born here, but it got here as fast as it could. Million Vodka [music warning] is a self-described "ultra premium" hand-crafted, triple-filtered, small-batch vodka with a suggested retail price of $29.99. But it's so much more than just a vodka. As

  November 16, 2009

• Top 5 Bathrooms In Dallas Restaurants

  Photos by Patrick MichelsThe john at Neighborhood Services: Just like being back at home, if the kids ever remembered to refill the ice in the sink.​Normally we roll out a Top 10 list in this space. But, quite honestly, we stalled somewhere around number six.Yet bathrooms are surprisingly important. A clean, bright and polished space reassures guests of the entire operation's standards while a smudged, rusty room with splash marks all over the floor is enough to drive many people away.There's

  November 17, 2009