Chef Stephan Pyles grew up in the food business—his parents owned the Big Spring Truck Stop Cafe—and despite a degree in music and the best intentions, he’s still cooking. With two restaurants in Dallas and two in Minneapolis, Pyles and partner John Dayton have enthusiastically spread the word about Southwestern flavors. This tart with roasted-garlic custard and Gulf Coast crabmeat is on the menu at Routh Street Cafe, Pyles’s original Dallas restaurant at 3005 Routh. With its sophisticated flavors (a peppery cornmeal crust, smoothly subtle filling, and riotously spicy topping), the easy-to-prepare entrèe makes an impressive presentation.
Recipe for Routh Street’s Garlic Custard and Crabmeat Tart