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 >>
The Grape's sous chef, Danyele McPherson, sat down with us last week to chat about the life as a sous. Let's just jump right in. How did you initially get into cooking? Well, I went to normal college - got a degree at North Carolina at Chapel Hill and worked in offices full time, in a cube. Cube ... 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 >>
Kevin MarpleChef Matt McCallister worked his way up from line cook to executive chef at Stephan Pyles in Dallas, then took off around the country to stage at other top restaurants: Daniel in New York City, McCrady's in South Carolina and Alinea in Chicago. Now he's opening a new restaurant in ... 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 >>
Sarah Johnson Chef Kent Rathbun and the Taste of the NFL are partnering up again with a new event called Taste of the NFL Dinner series. This will be a string of culinary events leading up to next year's Super Bowl XLV and the annual Taste of the NFL's Party with a Purpose. The dinner series will ... 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 >>
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 importan ... 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 >>
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 ha ... 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.
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