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Stephan Pyles Restaurant Review: Years after opening his eponymous downtown restaurant, Dallas chef Stephan Pyles continues to draw crowds for his signature Southwestern cuisine. Modernist touches like gels, foams and techniques like sous vide and spherification can be seen dotting many of the plates coming from the kitchen, now under the leadership of executive chef Kyle Barham. A dining room decked out in metallic neutrals and eye-catching light fixtures makes an ideal place for out-of-towners and locals alike to enjoy inventive but approachable dishes like 24-hour barbecued pork jowls with house chicharrones, or seared foie gras with blue cheese pop rocks and grape spheres; carnivores won’t want to miss Pyles’s bone-in cowboy rib-eye with red chile onion rings. A sleek bar offers its own separate menu, including several ceviches with unusual ingredients, such as branzino with fennel and vanilla or lobster with mango or basil, plus a wood-burning oven churning out flatbreads. It’s the perfect spot to settle in for a light meal paired with a selection from the extensive wine list, which features some interesting picks from Spain, lots from California, and a nice array of Champagnes; or opt for a specialty cocktail like a spicy passion fruit margarita or a Moscow Mule variation dressed up with rye and serrano peppers. Those with a sweet tooth may go for the Heaven & Hell cake, a towering chocolate-and-peanut butter creation adorned with chocolate-stuffed raspberries.