Description

Stephan Pyles has distilled Texan, South American, Spanish and Mediterranean flavors into one well-tailored, compelling clash. Pyles calls it New Millennium Southwestern Cuisine. This means you can mull a wide range of ceviches, tapas, foie gras with Peruvian underpinnings, Texas steak and salmon with crab paella and still go down for more. It
by dallasobserver on January 27, 2008 from dallasobserver

Tips

The Extras: Stephan Pyles offers cooking classes in the restaurant's private dining room.
by Citysearch on April 05, 2008 from Citysearch
What to Drink: Although the wine list is impressive the large selection of bottled water brands from Evian to Fiji is most amusing.
by Citysearch on April 05, 2008 from Citysearch

Editorial Reviews

The Scene A glass wall overlooking Ross glows with the warmth of crackled glass ceiling lamps, candles and an open kitchen equipped with wood-burning oven. Inside, artwork by local artist Rusty Scruby lends drama to the muted earth tones in the fabrics and architectural elements. The Food The signature salad is a classic Caesar seasoned with tamarind and chipotles served ...
Rated 4.85 stars by Citysearch on April 05, 2008 from Citysearch
Chef Stephan Pyles, one of the founding fathers of Southwestern cuisine along with Dean Fearing, Anne Lindsey Greer and Robert Del Grande, has spent the last few years consulting and teaching. But he’s now back behind the burners at his chic spot in the Arts District of downtown Dallas. Some of his standards, like the tamale tart and the bone-in cowboy rib-eye piled high with his signature red chili ...
by gayot on July 01, 2007 from gayot