Stephan Pyles

  • Blogs

    November 10, 2014

    Dallas Chefs Changing the Way We Eat in 2014

    We get it! David Uygur, Teiichi Sakurai, Matt McCallister and other highly lauded chefs are worthy of infinite praise. They've opened restaurants that have defined the Dallas dining scene and offer cooking that demonstrates unparalleled refinement. They were also the chefs we celebrated last year, a ... More >>

  • Blogs

    January 24, 2014

    El Come Taco Isn't Afraid of Bugs and Guts (You Shouldn't Be Either)

    Have you stopped into El Come Taco since it opened late last year? The taqueria run by Luis Villalva and his family had been turning out an increasingly interesting menu since opening its doors to the public on Fitzhugh Avenue. See Also: This week's review: A New Taqueria with an Old Soul in East ... More >>

  • Blogs

    May 24, 2013

    LARK, Carbone's and Barbacoa: This Week In Dallas Dining

    The unofficial start of summer is here, and the three-day weekend promises smoldering grills, coolers full of beer, and if you stumble over to 20 Feet this weekend quick enough, the first of this season's soft-shell crabs. Let's get this week wrapped up. This week I reviewed Lark on the Park and ga ... More >>

  • Blogs

    May 23, 2013

    Is Dallas Ready To Eat Bugs?

    Remember last year when we stumbled on Stephan Pyles' Twitter feed? The chef was traveling around Mexico, gathering ideas for menu items for Stampede 66, and tweeting up a storm. See Also: - Stampede 66 Teases Tacos de Chipolines Pyles snapped a picture of a bin full of grasshoppers and teased t ... More >>

  • Blogs

    February 8, 2013

    BREAKING: Restaurant People Love Crossing Their Arms in Photos

    Dallas chefs and restaurant owners looooove crossing their arms in photos. We should make it stop. It's the most important change that needs to happen in our restaurant scene. Seriously. Evidence:

  • Blogs

    January 25, 2013

    Standard Pour, Stampede 66 and Hot Sauce: This Week In Dallas Dining

    It was a busy week on CoA. Lots of comments on lots of posts. I reviewed The Standard Pour and didn't like it, and then to make up for things I cooked a delicious steak in my fireplace. (A few commenters thought this was a bad idea, and I agree, but I just might do it again anyway.) Elsewhere on th ... More >>

  • Blogs

    January 16, 2013

    Missing My Cricket Tacos at Stampede 66

    There's a lot of hubub about the tacos served at Stampede 66, but I'm having a hard time embracing the enthusiasm. First of all, they start at $4 a piece, pricy no matter how good the service is at Stephan Pyles' latest restaurant, but they also lack the authentic, gritty edge I've come to expect fr ... More >>

  • Blogs

    October 19, 2012

    Five Questions for Chef Pyles of Stampede 66

    I don't know how else to say it, y'all. There's been a veritable stampede of new celebuchef restaurants saddling up to compete for diners' dollars in this town. McCallister's FT 33, Tesar's Spoon and now Pyles' Stampede 66 are all as big of a deal as the famous chefs behind them. Stampede 66 may be ... More >>

  • Blogs

    September 10, 2012

    100 Favorite Dishes, No. 11: Scallop Ceviche At Stephan Pyles

    To prepare for this fall's Best of Dallas® 2012 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. Ceviche may be one of Dallas' most abused dishes. Until a recent meal at Stephan Pyles ... More >>

  • Blogs

    May 23, 2012

    The City of Ate Interview: Grape Sous Chef Danyele McPherson on Life as Luscher's No. 2

    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 >>

  • Dining

    January 19, 2012

    The State of Dallas Dining, As Told By Its Chefs

    Starring Stephan Pyles, John Tesar, Katherine Clapner, Kent Rathbun, Teiichi Sakurai and a dozen other local chefs.

  • Blogs

    November 16, 2011

    An Interview with Campo Chef and Stephan Pyles Vet Matt McCallister

    Kevin Marple​Chef 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 >>

  • Blogs

    March 21, 2011

    Savor Dallas: Sampling Some Well-Balanced Meals

    Danny FulgencioStephan Pyles at work feeding the masses at Savor Dallas. See the full round of shots in Danny's slideshow. ​If we had gotten there 10 minutes later, we wouldn't have been able to get a parking space, which is shocking since the Savor Dallas International Grand Tasting on Saturday n ... More >>

  • Blogs

    February 17, 2011

    James Beard Foundation Award Semifinalists Include Five from Big D

    ​The James Beard Foundation this morning released its list of semifinalists for its prestigious restaurant and chef awards, honoring hundreds of culinary visionaries and their home eateries -- including five in the Dallas area. Four entries on the list -- Stephan Pyles, The Mansion on Turtle ... More >>

  • Blogs

    January 11, 2011

    Hungry on DART's Green Line? Here's a Big Honkin' List That Might Help

    ​It took four years and $1.8 million to complete the longest light-rail construction project in U.S. history -- says DART -- but a little more than one month since DART's Green Line opened, it's been for all intents and purposes a success. While the full line was officially opened on December ... More >>

  • Blogs

    January 7, 2011

    Cake Balls: Easy to Make, Easier to Make Jokes About

    Photos by Brooke Nottingham​All innuendos and dirty jokes duly noted, I prefer my food in compact ball-shape. I like cheese balls, sausage balls, popcorn balls and meatballs. Thanksgiving always has and always will find a Butterball in my oven (sorry, Stephan Pyles.) So for dessert my natural ... More >>

  • Blogs

    November 5, 2010

    Bet You Can't Get This Right: Match the Chef
    To The Plate

    ​There was no shortage of ways to support Dallas Farmers Market Friends at last night's lively Hoedown, the organization's 16th annual fundraiser featuring food and drink from across Texas: Attendees could buy souvenir wine glasses, purchase spins on a wheel of chance or bid in a silent auctio ... More >>

  • Blogs

    September 29, 2010

    Chef Tim Byres Goes in Search of Himself and Finds Smoke

    ​Walk into Smoke early on any Saturday afternoon and you'll get the sense that the year-old restaurant hums along effortlessly. Simple preparations, a small, amiable kitchen crew, a mastery of the menu. Truth is, the food takes hours to prepare and there is meticulous care in the execution of wh ... More >>

  • Dining

    September 23, 2010
  • Blogs

    August 6, 2010

    Part 3: Matthew McCallister Show Us
    To Whip Up Something Cool, Smokey and Fishy

    Photo by Robert Bostick​In 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 >>

  • Blogs

    June 1, 2010

    100 Favorite Dishes: Tres Vasos at Samar

    ​As a countdown to the Dallas Observer's "Best of Dallas" 2010, City of Ate is serving up 100 of the favorite dishes we crave, savor and hope to scarf down again soon. These dishes are in no particular order. Some are little known, others celebrated. Some are pricey, others can be eaten on the che ... More >>

  • Blogs

    May 24, 2010

    Will Loft 610 Push Tre Wilcox from Top Chef to Best Chef?

    Chris Meesey​Fearing, 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 >>

  • Blogs

    May 10, 2010

    Work up an appetite for the Super Bowl with NFL Dinner Series; Attend Backyard Braising Class and $30 Dinners at Landmark

    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 >>

  • Dining

    December 17, 2009
  • Blogs

    December 17, 2009

    Review and Gallery: Samar

    Sara Kerens​This week Dave gets to know Stephan Pyles all over again, with a visit to Samar, his new Pan-Mediterranean-Indian spot on Ross.For more photos from inside Pyles' latest endeavor, please consult this week's Dish slideshow, shot, as ever, by Sara Kerens.

  • Blogs

    December 2, 2009

    On The Range: Chipotles

    ​On The Range is a weekly exploration of the history and lore of Texas menu items.When considering chipotles, or any other piquant peppers, you need to keep two names in mind. One is Rolaids, if you're of a timid stomach. But you should also be aware of Wilbur Scoville, the chemist who almost a c ... More >>

  • Blogs

    November 17, 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 importan ... More >>

  • Blogs

    November 16, 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. ... More >>

  • Blogs

    November 11, 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 resist ... More >>

  • Dining

    August 20, 2009
  • Blogs

    August 12, 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 ... More >>

  • Blogs

    August 5, 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 ... More >>

  • Blogs

    July 17, 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 downto ... More >>

  • Blogs

    March 9, 2009

    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 academi ... More >>

  • Blogs

    February 9, 2009

    10 Questions: Stephan Pyles

    Geez, where does one start? More than just a celebrity, Pyles is one of the few truly important chefs in Texas.He is considered one of the pioneering figures in New American cuisine. Along with the likes of Dean Fearing, he invented Southwestern cuisine, one of the feats prompting the James Beard Fo ... More >>

  • Blogs

    November 28, 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 ... More >>

  • Calendar

    June 5, 2008
  • Dining

    January 26, 2006

    Fish Story

    Adventurous chef "Pyles" it on

  • Dining

    February 17, 2005

    Chili-ing Out

    Why can't they make Texas food outside Texas?

  • Dining

    June 24, 2004

    Feed the Need

    What is soup kitchen food like?

  • Dining

    October 23, 2003

    Uptown Strikes Back

    Medici and Il Mulino founders join forces

  • Dining

    March 6, 2003

    Of Flies and Damsels

    Dragonfly works to avoid the bug zapper

  • Dining

    August 22, 2002

    "M" Scales Uptown

    New Maguire's to open in November

  • Dining

    February 21, 2002

    Taco Takeover

    Taqueria Cañonita changes hands

  • Dining

    May 24, 2001

    Second Coming

    Patrick Esquerré offers some sinful delights at ungodly prices

  • Dining

    October 26, 2000

    Roly-poly Fish Heads

    Chefs are taking detours

  • Dining

    January 28, 1999
  • Dining

    December 24, 1998
  • Dining

    March 13, 1997

    Catch and release

    Fish hits some rough seas in satisfying Dallas' craving for quality seafood

  • News

    November 30, 1995

    Stampede at Star Canyon

    Will success ruin Dallas' favorite restaurant?

  • More >>