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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's all wrapped in wood, granite, slate, plasterized concrete, copper weave, Texas flagstone and white tablecloth. The possibilities emerge in a stylized glass kitchen coop--the central reactor core--where chefs and hands perform and test, strike earnest poses and tame flames agitating from rotisseries, wood-fired ovens and blowtorches. Eat your liver out, Planet Hollywood.
To document the craft of cooking at the highest levels, a pair of authors embedded themselves in some of the most acclaimed restaurant kitchens in the country. The result is Notes from a Kitchen: A Journey Inside Culinary Obsession. Stephan Pyles... More »
In its continuing effort to transition from a respected financial magazine to a full-time generator of mostly half-assed lists, Forbes released yet another list today, this time of America's four- and... More »
Among other things, the Thanksgiving cooking class at Stephan Pyles taught me that the main things I know about journalism are wrong. I had a journalism professor open his class with, "You think you... More »
In part 3 of our interview with Matthew McCallister, executive chef at Stephan Pyles, he shows us how to create a cooling fish dish perfect for these sweltering summer days: Stephan Pyles' Lenguado Ce... More »
Stephen Pyles, what's there not to say??? The food is superb, especially the Caesar salad that comes served in a cheese asiago taco with croûton the size of small bricks, phenomenal! Sit by the kitchen (very center of the restaurant) to get schooled by the amazing chefs!
The genius of this assembly is that it is subtle yet dramatic; decidedly Texas, without slipping on its kitsch; it's sensual, without tripping over clumsy cliches. Stephan Pyles--the restaurant, not the chef--is a gentle conglomerate of modern geometric shapes, metal, rich wood, stacked Texas flagstone and terra-cotta brick swaddled in Southwestern sunset and desert hues. At the portal, a lit bridge path is flanked by a black granite reflecting pool, where a small waterfall burbles over a s... More »
What's there to say about Stephan Pyles? Much and little, all at the same time. He demonstrated his paranormal facility with flavors at Routh Street Cafe, his imaginative wittiness at Star Canyon, his ability to weave and float a pan-American mesh at AquaKnox and his skill at panning commercial karats with his work with Carlson Restaurants, Dragonfly and the Gaylord. With Stephan Pyles restaurant, the man is not merely back, he is transmogrified. After years absorbing influences and steeping i... More »
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