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Stephan Pyles Restaurant Review: THIS RESTAURANT WILL CLOSE IN SPRING 2016 --- Years after opening his eponymous downtown restaurant, Dallas chef Stephan Pyles continues to draw crowds for his signature Southwestern cuisine. Modernist touches like gels and foams and techniques such as sous vide and spherification can be seen dotting many of the plates coming from the kitchen, under the leadership of executive chef J Chastain. A dining room fitted in metallic neutrals and eye-catching light fixtures makes an ideal place for out-of-towners and locals to enjoy inventive but approachable dishes: Amish chicken with signature purple sweet potato, mushrooms and onion, and the Prime bone-in cowboy rib-eye with red chile onion rings and mushroom ragoût. A sleek bar has its own separate menu, which includes several ceviches with unusual ingredients --- think branzino with fennel and vanilla or lobster with mango or basil; a wood-burning oven churns out flatbreads. The lunch menu is a combination of inspired sandwiches and lighter main courses. An extensive wine list has offerings from Spain, many from California and a nice array of Champagnes. The specialty cocktail is a spicy passion fruit margarita, or try the rum-inspired Pina Diablo with hints of mint, cinnamon, brown sugar and vanilla. Those with a sweet tooth may go for the Heaven & Hell cake, but the Texas peach tart also fits in with the vibe.