THIS RESTAURANT HAS CHANGED LOCATIONS Stampede 66

THIS RESTAURANT HAS CHANGED LOCATIONS Stampede 66 Restaurant Review:

Renowned chef Stephan Pyles tips his toque to Texas at Stampede 66, a stylish restaurant in Uptown Dallas on the ground floor of the Park Seventeen high-rise apartment building. Named after a dance hall in Pyles’ hometown of Big Spring, Stampede 66 is irrepressible fun, with its bodacious atmosphere and a menu that's both funky and foodie. Pyles and executive chef Tommy Simpson take comfort fare like meatloaf, fried chicken and chicken-fried steak and give it a highbrow makeover, often with a clever twist. A bowl of beef chili, for example, arrives at the table in a custom tin can. And the "Freeto pie," featuring chili spooned over house-made corn chips, is served in a foil bag. Venison meatloaf, finely textured and flavorful, comes with sautéed Brussels sprouts and mac ‘n’ cheese presented in a wee iron pan. For more casual noshing, choose tacos with house-made tortillas enclosing fillings such as brisket, fried oysters, sweetbreads or pork barbacoa. Cocktails reflect the craft trend. To wit: the avocado margarita concocted with muddled cilantro and avocado ice cream. Décor is a showstopper, with massive longhorns hanging from the ceiling, cactus and horse heads sculpted from wire, and a circular room with a fire pit. At the bar, the TVs are set to old Westerns, just like they used to be at Star Canyon, Pyles’ seminal restaurant from the ’90s.