Tag Archives: Stephan Pyles

Pyles Concept San Salvaje To Open April 28

pylesby Jennifer Thomas

In late 2013, the new owners at 2100 Ross Avenue told Pyles they would be closing Samar – a James Beard Award semi-finalist for Best New Restaurant in America – for extensive remodeling on the building. They offered to completely refresh Samar or finish out an entirely new concept.  Their announcement was on the heels of Pyles’ latest trek to Argentina, Brazil, Ecuador and Peru.  A lover of innovation, he was struck with the idea of San Salvaje, which is Spanish for Wild Saint, and “is a play on Latin America’s long history of blending pagan and catholic beliefs into a cohesive, beautiful dance,” said Pyles.

“I wanted to do a restaurant that represents all of Latin America because of my extensive travels in Mexico, Central and South America.  Mexico, Peru, Argentina and Brazil will be well represented on the menu, but it will also have influences from Cuba and the Caribbean.” Chef Pyles said only half-jokingly that the menu at San Salvaje “will incorporate everything south of Harlingen.”   Continue reading

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Stephan Pyles’ Stampede 66 Tastes Like Texas


photo by Robert Bostick

by Steven Doyle

There are few restaurants in the Dallas area that speak to its Texas roots as Stephan Pyle’s restaurant Stampede 66 located in its sprawling digs as big as Texas itself in the tony base of the Park 17 on the southern most cusp of Uptown. Here you will witness a sultry West Texas big sky as you dine on refined vittles under the moonlit caricature Pyles has created. Nothing is business as usual in the Pyles world; instead things are larger than life as honorably displayed on large platters of fried chicken oozing honey, or v-shelved tacos filled with rich and meaty brisket or delicately fried Gulf oysters.

Stampede is where locals and tourists alike get to play JR Ewing to a fanciful version of chicken fried steak. Executive Chef Jon Thompson calls this menu “Modern Texan, but we call it dinner. Things are kicked up a few levels at Stampede as evidenced by the shrimp and grits dotted with a largish sphere of condensed shrimp broth that is to be macerated in the bowl to create this explosive flavor bomb. An unusual touch that begs for another bite.    Continue reading


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Sky Canyon at DFW Airport Open For Business

sky canyonby Steven Doyle

Stephan Pyles expands his empire by adding Sky Canyon to his growing list of restaurants. Located in Terminal D at DFW Airport, Sky Canyon seems to take elements from all the Pyles concepts including fried chicken from Stampede 66, and plenty from Samar which is currently under a major renovation.

The new restaurant is a collaboration between Pyles and Gina Puente. Puente openedLa Bodega,  the first winery to be located in an airport, and opened Frullati Café and Bakery in 1996. Puente also introduced Nrgize Smoothies, Cereality (a breakfast cereal bar), UFood Grill and Urban Taco at its airport locations in 2008. In late 2009 Puente opened UFood Grill and Urban Taco restaurants at Parkland Memorial Hospital.    Continue reading

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Taste of The Nation Raises $146,000 At Celebrity Chef Dinner

IMG_2293by Andrew Chalk

The Crescent Club (under Host Chef Bruno Davaillon) was the scene for Share Our Strength’s Taste of The Nation ‘No Kid Hungry’ fundraiser last Sunday as fifteen of our city’s best chefs pulled out all the stops to raise money to reduce the number of children struggling with hunger (Honorary Chef of the event, Stephan Pyles, reported that that figure stands at 25% of all children in Texas). Backing them up were an impressive list of individual and corporate sponsors. Guests contributed through their seat purchases, live and silent auction purchases and their donations. Today, Event Chair Terri Provencal of Patron magazine reported that the total raised was $146,000, a 14-year record.

The set up at this dinner is unusual. Each guest is seated at a round table of eight served throughout the night by one restaurant. Therefore, each table’s menu is different. I was seated at Bolsa’s table which meant that my five-course meal, including beverages, was created by Bolsa Executive Chef Jeff Harris and served by Bolsa waitstaff (including enthusiastic owner Chris Zielke!). The menu (shown below) was accompanied, at various times,  by a cocktail, a beer, and several wines, including two from Red Caboose Winery in Meridian, Texas.    Continue reading

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Dallas Tops A Few National Lists

esquireby Steven Doyle

We love a good list. It is a way to incorporate plenty of great bars or restaurants in a concise manner with added blurbs to highlight the very best a city has to offer. Dallas has been included on a few lists of late. I just read where Smyth, the toney reservation bar that drew some ire recently. was named on such a list. Smyth does a fantastic job with cocktails and makes the evening more of an experience that merely sipping suds or another Manhattan. The interaction between barman and patron is dynamic. And it would appear that Zagat agrees with me.

On the list I spotted a few of my favorites from around the nation such as Billy Sunday  in Chicago that serves up vintage spirits and plenty of Fernet. Also on the list is Austin’s new Austin Beer Garden and Brewery (ABGB) that takes you back to another Austin in the 1970′s.     Continue reading

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Michael Bratcher Named New GM At SĒR Steak + Spirits

ser1by Marcia Catherwood

Michael Bratcher has taken the reins as the General Manager of SĒR Steak + Spirits at the Hilton Anatole.

Bratcher has extensive experience in nearly every area of the restaurant industry, from new concept development and training to marketing and management. His stellar reputation and experience in high volume four and five-star restaurants are a testament to his strong work ethic, creativity, integrity and natural gift as a dynamic, results-driven leader.

Bratcher’s began his fine dining career as a server at Star Canyon in 1995. The former U.S. Army officer quickly made his way up the ranks, landing a management position at the high-volume Asian restaurant Fishbowl at Aqua Knox. Soon after his promotion, Bratcher was hired by parent company Carlson Worldwide to open new restaurants throughout the country.    Continue reading

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