Chefs and Stephan Pyles and Tim Byres of Stephan Pyles Flora Street Café at HALL Arts announce the opening of their “restaurant within a restaurant” Fauna. The private tasting is officially opened to the public on Saturday, June 8. Fauna is led by Chef Diego Fernandez, formerly of Chicago’s Alinea. Continue reading
Filed under Crave, Steven Doyle
Chefs Stephan Pyles and Tim Byres of Stephan Pyles Flora Street Café at HALL Arts have announced their vibrant, out-of-state chef pick for their private tasting room “restaurant within a restaurant,” Fauna. Opening late April, Fauna will be led by Chef Diego Fernandez, formerly of Chicago’s Alinea.
Born in Mexico City, Mexico, Chef Diego Fernandez has always pursued excellence within the restaurant industry. Beginning his career at the age of 15, Fernandez began his culinary adventure alongside his father, who was also a chef and eventually served as Diego’s role model and mentor. Diego’s experience includes an array of well-known, award-winning restaurants, including his own in San Antonio. Continue reading
Filed under Crave, Steven Doyle
Chefs Stephan Pyles and Tim Byres of Stephan Pyles Flora Street Café at HALL Arts have unveiled their new plans in the evolution of the iconic Dallas restaurant. Experiential dining offerings include new lunch and dinner programming, a fresh spin on the tasting menu with its own luxury venue, and a brunch menu that has recently launched. The evolvement comes after the December announcement of the collaboration between Chef Stephan Pyles and Chef Tim Byres, formerly of the award-winning restaurant SMOKE.
“I never thought after 35 years of owning restaurants I would be this excited about a new direction,” said Chef Stephan Pyles. We will be able to offer two separate and very different dining experiences. While making the experience in the main dining room less formal, and the menu more “approachable”, we will transition the current private dining room into a “restaurant within a restaurant” with a progressive, innovative 12 course tasting menu”. Continue reading
Filed under Crave, Steven Doyle
After nearly six years in Uptown Dallas, Stephan Pyles Concepts announced it has decided to close Stampede 66 by Stephan Pyles and will be relocating Stephan’s ‘love letter to Texas’ to the new Delta Hotels by Marriott Dallas Allen & Watters Creek Convention Center this January 2019.
Stephan Pyles said, “While we love Uptown and Downtown Dallas, this particular part of Uptown is saturated, surrounded by vacant real estate, constant construction lane closures and neighboring high rise construction that has made it harder and harder for doing business. This allows us the unique opportunity with Benchmark Global Hospitality to have some of our concepts at both ends of the DFW Metroplex and bring Stampede 66 in various forms to more people.” Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
Years ago, I will not admit how many, I read a book that contained recipes from several local chefs including Richard Chamberlain of his eponymous steakhouse in Addison, and Steven Pyles of the then wildly popular Routh Street Cafe. Both were young sprites with many years of success ahead of them. The book was called Great Chefs, Great Cities of the Southwest. I was enamoured.
Filed under Crave, Steven Doyle
by Steven Doyle
We all have some sort of memory with Julia Child, some from television and her program the French Chef, others from the many local book signings, and some from marvelous dining experiences right here in Dallas. Continue reading
Filed under $100 Day Trips, Crave, Steven Doyle
by Steven Doyle
We wish to send congratulations to local chefs and restaurateurs who made the finalist list for the James Beard Awards for 2017
The list is longer than most years, and include Maggie Huff, for pastry at FT33, Stephan Pyles at his restaurant Flora for best new restaurant, Teiichi Sakurai Tei An)and John Tesar at Knife for Best Chef of the Southwest. The latter two are old friends and it is fantastic to see them both on the list. Continue reading
Filed under Crave, Steven Doyle
