To prepare for this fall's Best of Dallas® 2014 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me. Stephan Pyles' San Salvaje might be the most interesting restaurant in Dallas right now. T ... More >>
Pyles' latest creation is his greatest.
There's more to life than The Big Rib.
San Salvaje, located downtown at 2100 Ross Avenue (in the former home of Samar) opened its doors early last month, plating dishes that are inspired by chef and owner Stephan Pyles' travels through South America. The menu is divided into seven sections, and includes creative twists on Latin cuisine ... More >>
Stephan Pyles' replacement for Samar was announced earlier this week. San Salvaje, which translates to "wild saint," is expected to open at the end of this month, and it sounds like it's shaping up to be the most interesting restaurant he's opened to date. The old Samar focused on Indian and Middle ... More >>
The first time I encountered huitlacoche in Dallas I was at a Café Momentum dinner featuring chef Abraham Salum. The bowl had a beautiful corn chowder, if I recall, and was garnished with the tiniest dab of huitlacoche -- barely enough to emit the faintest aroma and a bit of a tease if you're a fan ... More >>
Well this sucks. It hasn't even been a year since I wrote about the temporary closure of Samar and its potential impact on the sandwich scene here in Dallas. Samar earned four stars in the Dallas Morning News, and it was arguably one of owner Stephan Pyles' most exciting restaurants. The menu gath ... More >>
Jay Jerrier is looking for a few good pizzaiolos, according to a recent post to his Facebook page. It links to an ad on Craigslist that asks experienced applicants to stop by the restaurant for a tryout. And it turns out Zoli's isn't the only prominent restaurant in the Dallas area that's hiring rig ... More >>
If you've grown fond of the delicious tandoor baked bread served at Stephan Pyles' Samar, you better start eating a lot of it. A renovation of the first two floors of the building that hosts the restaurant will force its closure this July. The renovations will bring a new fitness facility, new conf ... More >>
Sneaking out of the office to enjoy an extended meal with a glass or two of good wine or beer is one of life's great pleasures. Especially when you're eating in a fine dining restaurant. I love a good lunch. And when I can get in and out of a polished place for 20 bucks, give or take, I feel like I' ... More >>
If you want to show an out-of-towner Dallas, Stephan Pyles' latest will give you a show.
Stephan Pyles latest concept, Stampede 66 (1717 McKinney), opened in early November as an ode to southwestern cuisine from the creator himself. Pyles also helped create much of the Dallas dining scene with an honor-roll of students that studied in his kitchens; like Tim Byers of Smoke, Jeana Johnson ... More >>
In this week's review I take a look at Komali, the contemporary restaurant that promised big Mexican flavors but delivered only timid tastes. When Anastacia Quiñones took over the pass earlier this year, I was excited to see how things would change at the restaurant. Previous meals presented Mexica ... More >>
Chef Stephan Pyles' new restaurant Stampede 66, which will be at Park 17 in Uptown (1717 McKinney Ave., northwest corner of Akard Street), is expected to open in early October. Chef Jon Thompson of Samar has been anointed executive chef. The concept: "Think modern Texas with a casual, creative and h ... More >>
FacebookStephan Pyles: Founding Father of Southwestern Cuisine, Eater of GrubsChefs for Farmers, a Dallas based group who celebrate small, local farms, is having some fun on their facebook page to promote their annual event.They asked Brian Luscher from the Grape to come up with a random ques ... More >>
FlickrAirline dining has been synonymous with substandard eats forever, as multiple decades of prepackaged, lifeless meals have graced our flimsy fold-out tray tables. We've became collectively aware of a basic and undeniable fact: This stuff is absolutely terrible. In response, airlines ha ... More >>
Alice LaussadeBehold, Samar's caramelized apple empanadas with cinnamon ice cream. Yeah, the dessert is super pretty and yeah, it's shockingly small. If we're just talking about looks here, this is the Salma Hayek of desserts. But, hey, you're the kind of person who orders dessert at lunchtim ... More >>
Stephan PylesAmong other things, the Thanksgiving cooking class at Stephan Pyles taught me that the main things I know about journalism are wrong. I had a journalism professor open his class with, "You think you're going to be happy? You're not. You think this career is going to be easy? I ... More >>
Photo by Robert BostickIn part 3 of our interview with Matthew McCallister, executive chef at Stephan Pyles, he shows us how to create a cooling fish dish perfect for these sweltering summer days: Stephan Pyles' Lenguado Ceviche. It's a fairly straightforward to prepare, but one note: It requ ... More >>
Photo by Robert BostickWith the crush of talented wizards working magic in Dallas kitchens, it pays to know just who is behind the saute pan at your favorite eatery. To help you keep track, City of Ate brings you Three-Course Meal, a three-part chat with some of the best, most inventive chefs ... More >>
White couches in The Second Floor's Lounge, the natural prey of juice-box-slurping knee-biters.Chicken fingers to the left. Chicken fingers to the right. For years, the issue of kids in restaurants and children's menus has divided chefs and patrons alike. From New York--where one Brooklyn piz ... More >>
Chris MeeseyFearing, Pyles, Gottlich, Hage, Luscher. These are some of the names that are automatically given as answers whenever the question is asked, "Who is the best chef in Dallas?" They have all prepared thousands of wow-inducing meals for their grateful patrons, they have worked in some ... More >>
Forbes Travel Guide, formerly the Mobil Travel Guide, has named six Dallas restaurants to its four-star and five-star hospitality ratings for restaurants and hotels. According to the comprehensive rating system, which uses more than 750 standardized criteria (which is approximately 748 criteria m ... More >>
Best is a matter of degrees, whether you're talking about the top chefs over the course of months or years.Certainly this city's kitchens are staffed with more than competent sorts: Brian Luscher, Jean-Marie Cadot, Marc Cassel, Joel Harloff, Graham Dodds...we could go on and on. So in defining ou ... More >>
On The Range is a weekly exploration of the history and lore of Texas menu items.Take a couple slices of meat and stuff them into my flour tortilla, along with some handy rice, beans, salsa and, finally, jalapenos. We know the last ingredient colloquially as a pepper, yet pepper is also the name ... More >>
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 Greenvil ... More >>
The 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 ... More >>
We here at the City of Ate are big fans of Fox 4's Good Day...and not just because the other morning shows wrap up at some unknown but clearly ungodly hour. No, it's because long about the break of day--8:45 or so--they run a cooking segment.Every weekday some local chef wakes early, steps under the ... More >>
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.
Also: Ferre Ristorante & Bar in West Village goes kaput
Is the 2006 invasion of culinary foreigners killing off our local character?
Chef Tony Gardizi worked the kitchen for the defunct Riviera, the defunct Buddha Bar, the defunct Vino & Basso, the defunct J. Peir in Terrell and the defunct Guthrie's; he also had short stints at Hibiscus, Mi Piaci and Stephan Pyles (whom John Mariani just named Chef of the Year in the November is ... More >>
Stephan Pyles: a perfect 10?
Can great chefs cook ordinary food?
Star Canyon creator helping develop new restaurant
Jeff Moschetti joins team ZaZa
After 25 years in Dallas' restaurant jungle, Stephan Pyles has come out respected and rich. How does he stay so clean?
Star Canyon has replaced its smugness with smiles, and we're all the better for it
AquaKnox successfully cross-dresses fish in Dallas