Stephan Pyles

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 crickets and teased that ... More >>

The Foundry Has Celebratory $5 Old Fashioneds Today, Plus New Turkey Wings at Chicken Scratch and a Nod from Brits

The Foundry was recently named by Southern Living magazine as one of the best bars in the South on account of its spacious, twinkle-light covered courtyard. This bar just opened last year and has quickly gained a lot of attention, primarily on account of said courtyard, which is more like a small co ... More >>

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 >>

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 >>

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 >>

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 >>

Manuel's Creative Cuisine is a Worthy Find, If You Can Find It

An Oak Lawn newcomer tries to recapture the Centrum Building's spotlight.

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.

Kitchen Not Confidential

Abacus, the Mansion and Other Old Standbys on Forbes' List of Four-Star Dallas Restaurants

FlickrThe four-start kitchen at Stephan Pyles.​In its continuing effort to transition from a respected financial magazine to a full-time generator of mostly half-assed lists, Forbes released yet another list today, this time of America's four- and five-star restaurants, hotels and spas. The F ... More >>

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 >>

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 >>

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 >>

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 >>

Whatever Works: Eating to Feed the Hungry; Dominion Farms Going Au Naturel

Dominion FarmsInside Dominion's Store​This year has been one of charity and fund-raising in the North Texas food world. So much so, it's surprising chefs haven't been hospitalized for Hollywood's favorite "medical" condition, fatigue. One of this year's most notable events (for its locavore emphas ... More >>

Craft Dresses Up Menu with a Charity Favorite; Tom Colicchio May Return

Chef Jeff Harris' cavatelli, version 1.0, before it was dressed up with duck and foie gras.​Charitable contributions aren't the only good thing emerging from the bushel of culinary benefits being held this month. Chef Jeff Harris last weekend created a duck cavetelli with Swiss chard and foie ... More >>

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 >>

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 >>

Samar: Foie Gras For Us Cheap Fatties

Second Floor's J. Chastain Whips Up a Blend of Simple, Local, Classic and Modern Techniques

Photo by Robert Bostick​Time was, the only chefs most of us knew by name were Julia Child and that Boyardee guy. Not anymore. With 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, t ... More >>

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 >>

Stephan Pyles is Back in Fine Form -- Again -- With Samar

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 >>

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 >>

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 >>

Bella gives a little-known, talented chef a place to shine

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 >>

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 >>

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 bo ... More >>

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 >>

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 help ... More >>

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 >>

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.&nbs ... More >>

Tea, Totally

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

Apple Juju

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

Fish Story

Adventurous chef "Pyles" it on

Is Screwing Hip?

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

Chili-ing Out

Why can't they make Texas food outside Texas?

Best Place to Go for a Romantic Rendezvous

Hotel ZaZa

Feed the Need

What is soup kitchen food like?

Uptown Strikes Back

Medici and Il Mulino founders join forces

Of Flies and Damsels

Dragonfly works to avoid the bug zapper

"M" Scales Uptown

New Maguire's to open in November

Her Whey

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

Roly-poly Fish Heads

Chefs are taking detours

Last stand

Custer surrenders

Hash Over

Catch and release

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

Events for the week