At Dallas chef Stephen Pyles’s Flora Street Cafe, Mexican, Southern, and cowboy foodways meet an internationalist sensibility.
Gloriously novel flavors permeate the menu at Stephan Pyles’s latest venture, San Salvaje.
Last week we took you to Tioga, Texas, where Warren Clark developed a three-day smoked brisket recipe that is still served at Clark’s Outpost, the restaurant he founded decades ago. His method was borne from his earlier days using a traditional smokehouse in Arkansas, where cooking time was measured in days.
Thirty years ago, Texans who equated fine dining with chicken cordon bleu and trout meunière suddenly found themselves eating barbecued Gulf shrimp and goat cheese quesadillas. An oral history of the Southwestern cuisine revolution.
At Stampede 66, Dallas chef Stephan Pyles’s latest gig, the symbols of his West Texas youth are writ not just large but colossal. Wild horses fashioned of gleaming wire come bursting through a solid wall. A giant rattlesnake of screen wire and glowing LED lights stretches its fifty-foot length…
What you need to know about dining in Texas this week.
Twenty chefs and restaurants make the James Beard semifinals.
BY THE TIME MATT McCallister opens his own restaurant—sometime this year—the thirty-year-old wunderchef will have had more local media coverage than most cooks get in a lifetime. Self-taught, he started as a lowly pantry cook at Stephan Pyles’s eponymous Dallas restaurant in 2006. He then became executive chef and master…
It’s not too late to snag a couple of seats for the twelfth annual Stephan Pyles Celebrity Chef Dinner in Dallas this coming Sunday evening, December 4, sponsored by the Wine & Food Foundation of Texas. This year the line-up of star chefs from across Texas includes Stephan…
Fuego, at Stephan Pyles, and House Wine.