The man who built “New Millenium Southwestern Cuisine” has orchestrated a variety of restaurants and concepts in his illustrious career. It’s his signature restaurant, Stephan Pyles, that keeps a twinkle in the north Texas sky. Building on the tastes, flavors, aromas and textures from Texas, South America, Spain, the Middle East and the Mediterranean, Pyles creates stunning plate after plate.
Recently, I had the pleasure of sitting down to a landmark lunch at the restaurant that brought the southwest to Downtown Dallas. An open bar longer than a Texas tall tale greets diners as the dining room opens up to the F.I.G. sided patio. Dallas artist Polly Gissell provided inspiration for the namesake restaurant with desert cactus motif work and Pyles did the rest. The kitchen is open and glass enclosed letting us sneak just a glimpse of the magic going on inside.
You’ll see a good mix of patrons dining about. Mostly business men doing deals over Wood-Fired Flat Iron Steak, Chimichurri, Crispy Crushed Potatoes and House Ricotta. Ladies who lunch are seen sharing their Mary Kay laced beauty secrets paired alongside Local Garden Greens with Really Good Olive Oil, Balsamic & Spanish Sherry Vinegars and Paula’s Deep Ellum Goat’s Cheese. Don’t think you’ve got to be either to take part in the lunchtime culinary adventure at Chef Pyles joint though. Younger set, visitors from out of town and everyone in between flock to dine.
Lunch is the perfect opportunity to sample Stephan Pyles without burning a hole in your pocket. A Hickory Grilled Wagyu Beef Hamburger ($14) is elevated but grows more and more familiar with each bite. The “Pork Milanesa Salad” is made up of a Breaded Pork Cutlet atop Local Greens with Candied Pecans, Paula’s Caciotta Cheese, Apples, Citrus-Herb Vinaigrette. It’s a spicy bite that when combined with the cool greens and citrus is a bite that won’t weigh you down for the rest of the day. Seasonal starters like the Tacos del Dia, today happened to be Mahi with Charred Lime, are the south of the border street food you crave taken to the next level. The wood fired market fish, Trout, was crisp and set with a tomato and zucchini pasta salad.
Don’t skip the sweets during your midday meal either. The Pastry department at Stephan Pyles concepts, once headed by Keith Cedotal who now resides at Stampede 66, are experts at their game. During lunch, we were treated to “Black Forest Clafoutis” with Dark Chocolate Custard, Luxardo Cherries, Tequila-Citrus Chantilly and Cherry Ice. Not overly sweet and cut nicely with the cherry flavor, the dessert set nicely alongside a cappuccino to die for. Chocolate and coffee, perfect jolt on both ends.
Do yourself a great favor and treat yourself to a taste of one of Dallas’ finest restaurants and top New Southwestern dining spots. Choose from an inspired selection of sandwiches, salads and main courses specially created for lunch by Chef Pyles and be delighted.
1807 Ross Avenue, Suite 200
Dallas, TX 75201
