This Halloween, put the kids to bed, grab your broomstick, and celebrate All Hallows’ Eve with Stampede 66 and Lakewood Brewing Co. at Fiesta de la Vida. As the official kickoff event for North Texas Beer Week, Fiesta de la Vida begins the 10-day local celebration of craft beer.
Admission includes a souvenir glass as well as five beer and food pairings with special, limited release beers. At midnight there will be a cask tapping of Lakewood Brewing Co.’s popular, seasonal Temptress Mole. Stampede 66’s modern ranch house in the heart of Uptown will be transformed into a neighborhood for trick or treating with a twist. Each pairing will be located at a different “house” in the neighborhood along with a dessert room with unlimited candy. Continue reading
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by Steven Doyle
Join Cheesemaker Paula Lambert and chef Stephan Pyles for a legends dinner and a Taste of Italy Thursday, July 24 at Pyle’s eponymous restaurant located at 1807 Ross Avenue in downtown Dallas. The two long time friends will be preparing a evening filled with beautiful dishes, wine paired for only $95. Continue reading
by Steven Doyle
Dinner with Stephan Pyles is always going to be an adventure, as it was on our most recent visit to the chef’s latest incarnation on Ross Avenue, San Salvaje. Here you will savor flavors from most anywhere south of Harlingen, Texas. This would include Mexico, Central and South America, and a heavy influence from Peru, the true breadbasket of the planet.
Peru has no less than 3,000 varieties of potatoes, 2,000 species of fish, 650 varieties of native fruits. With 7 centuries of history and many influences, Peruvian cuisine is essentially based on Inca tradition tempered by many waves of migration. To mark his menu with dishes he found on a variety of excursions to Peru, chef Pyles has the perfect soundboard for a variety of flavors., and he does them very well.
by Steven Doyle
The Peruvian dish, tacu-tacu is this amazing staple that was brought to South America via African slaves. It is a humbled dish that has survived generations and is made of rice and beans prepared with a side of fried plantains, or fried eggs. At the new Stephan Pyles restaurant, San Salvaje, tacu-tacu is served with a caramelized banana and a thick slab of seared foie gras. It is earthy, supple and delicious, all at once.
San Salvaje replaces the beautiful but tiny Samar at 2100 Ross Avenue in downtown Dallas, and celebrates cuisine found anywhere south of Harligen, according to Pyles. This could mean most anything, from Mexico, across to Cuba, and definitely Peru where you could find tacu-tacu on any plate on any given day. Continue reading
by 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
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