Stephan Pyles

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mhondy

Joined 7 years ago

Absolutely fantastic. As a New Yorker who thinks he has eaten in some of the finest restaurants, I was absolutely wowed upon my recent visit to Stephan Pyles. Everything from the atmosphere to the friendly service to the unbelieveably tasty and well-prepared food was incredible. As I was in Dallas on business, I dined alone at the ceviche bar (which luckily was serving the full menu on a Monday night). I started with the tuna ceviche which was such a great mix of flavors: sweet coconut milk, spice, mint, and tender tuna. It was amazing. But my entree was literally one of the best meals I've eaten. I can only think of one meal that can rival it, and that was my visit to Gotham in New York. I had the beef tenderloin which, again, was served with the PERFECT combination of flavors. The sweet potato puree was so perfectly paired with the cheese-stuffed and battered chili. The beef was served exactly medium rare and the smoky flavor penetrated every ounce. As a dessert lover, it was tough to refuse many tempting desserts, but I was so satisfied, I didn't want to ruin it (and the sweet potatoes were so sweet, they were almost dessert themselves). I'm sure this review sounds too scripted to be true, but believe me, this place is incredible. Too bad I have to take a four-hour flight to eat here! I'll be back.

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pyavner

Joined 7 years ago

Wonderful service, out of this world imaginatively presented cuisine. Chef Pyles has done it very right! The combination of decor, service, and top-notch preparation won me completely. We were fortunate to be able to experience a chef's tasting, and sampled ten different dishes each prepared for us by the Chef himself. All were excellent; I peaked with the Lobster, Crab, and Calamari "Parfait," the Peach Empenada with Roasted Suckling Pig, the Barbecued Beef Short Rib with Tamal Criollo and Chipotle Salsita, and the dessert selection: tastes of a wonderful Lemon Meyer-Blackberry Upside-down cake, "Coffee and Donuts" with Cajeta (the full dessert is served with an amazing cappuccino creme brulee), and Gianduja foam with Choclo Ice Cream.

Some of the names are longer than the tastes, but we spent over two hours sampling and tasting a different wine selected by the staff with each of the dishes. Frankly, I have never enjoyed a meal at any restaurant more than this.

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Contributor

Joined 10 years ago

Celebrity chef Stephan Pyles lends his name and creativity to Southwestern restaurant in the Dallas Arts District.. The Scene
A glass wall overlooking Ross glows with the warmth of crackled glass ceiling lamps, candles and an open kitchen equipped with wood-burning oven. Inside, artwork by local artist Rusty Scruby lends drama to the muted earth tones in the fabrics and architectural elements.

The Food
The signature salad is a classic Caesar seasoned with tamarind and chipotles served in a crisp Parmesan cone and garnished with jalapeno polenta croutons. Entree standouts include the beef filet: tender, smoky-sweet, and artfully served on stark white flatware with sides of sweet potato puree and a battered, stuffed chili. Lobster in coconut-serrano broth with black bean mash is another strong option. Small appetites should browse the tapas and seviche menu for lighter fare. Old favorite Star Canyon Heaven and Hell Cake appears under desserts alongside the Venezuelan chocolate torte served warm with wedges of blood orange and ice cream.

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margiehubbard

Joined 7 years ago

Restaurant Week Problems. I was shocked to find, after I had already made an 8:00 reservation for Restaurant Week that SP was not honoring Restaurant Week except between the hours of 6:00 and 7:00. Since it says nothing about that when you make a reservation on-line, I expect they'll have some pretty upset people showing up that week unless they change their plans. Good thing I called to confirm the reservation instead of just expecting that I would get what I was signing up for.

This is my only negative on the restaurant. It is beautiful. The food is fabulous. And if the manager had not been so rude on the phone I'd say their service was devine.

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garygardner54

Joined 7 years ago

Gary from Jersey-Build One Out East. What can I say, this was a great surprise from start to finish. Fabulous ceviche, prepared and served before your eyes. Outstanding wine list with great mid priced selections. Tapas items tried three, all excellent with delectable mixtures of ingredients all fresh. plus four ceviche, and every item was better than described in the menu. Chefs knew origins of the food, and were willing to answer any questions, or take care of needs. Service very personal, helped work a path through the broad menu. Bartenders well versed on tequilas, premium drinks, and especially wine. Many splits making it easy for light imbibing, and a reasonably priced glass selection. Owner Stephan, very freindly but busy, staff 10/10. Made my evening, in Dallas, and would recomend highly. Decor tasteful, spacious seating, no negatives at all.

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shadow1pr

Joined 7 years ago

First time visit, lunch was fun!. Tried SP's for lunch last Friday, menu was very creative, portions were quite substantial, prices were a little high end but manageable, and the service was top notch! We had the foie gras stuffed ground sirloin (sounds better than it was), the chicken salad (high marks for this), grilled tenderloin - excellent flavor, grilled salmon (very good), orange and vanilla lobster salad (excellent, but big enough for two!), along with onion strings (best around!), and doughnuts with creme brulee (creme brulee..cappucino flavored, was terrific), and the tres leches cake (cake was dry and crumbly..not usually the case with the tres leches...three milks...and the sauce was nothing special). Desserts were a dissapointment but everything else earned a return visit.

Doesn't Recommend

embarrassedmygroup

Joined 7 years ago

Horribly embarrased me. Brought 11 of my beautiful friends from fashion, banking, executive management, etc. on Thurs night. After one week of negotiating reservations, they gave my group ONE menu to choose our meal. GM said all the menus were at OTHER tables (for 3 hours?)... Couldn't get a drink. Couldn't get dinner. Took 5 hours from sitting to settling bill. GM did come over to apologize, citing they were over-booked, when a local man interrupted. GM ignored me. I was done. I have NEVER been treated in this manner. We are all affluent, upscale, uptown people. ONE menu for eleven people? That's just crazy. They sent us desserts & champagne to apologize, but that didn't quite cut it. I'm afraid not ONE of us will go back. It was a disaster. "Bad Experience" is keyed into the computer (happens a lot?) Move on to the next "big" restaurant. HUGE disappointment.

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lawrencejacobs

Joined 7 years ago

User review by lawrencejacobs. Incredible meal in breath-taking decor. No wonder the Dallas Morning News just bestowed its highest (5 star) rating on the place. Best in town!

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crj2hon5de

Joined 7 years ago

Trying too hard. The food here is good, but not exceptional, and therefor a bit overpriced. The service is oppressive and we were constantly interrupted by everyone from the server, maitre D, and the chef himself (twice). We were not celebraties and everyone was getting similar treatment.

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pepper131

Joined 7 years ago

Did Amanda eat here?. *Had ceviche sampler - awesome combos: yellowtail and guanabana, tuna and coconut.

*Ceasar Salad is the classic Star Canyon salad - flavorful SW dressing with Polenta Croutons and Parm tuile-thing...there is no pork on it - never has/never should.

*Hojo Santa Salmon - cooked perfectly to medium/medium rare. Skipped the paella (had sausage in it and I don't do meat). Subbed a potato item and asparagus. Great pecan butter sauce.

*Desserts - all amazing: Banana Brioche Bread Pudding, Coffee Creme Brulee with Doughnuts, Heaven and Hell. Lemon Pudding Cake was so-so, but loved the pistachio cookie on it.

Tapas Bar has a seperate menu - we need to try it next time.

Stephan Pyles was very obviously working in this restaurant that bears his name. I observed him all night in the kitchen, at the tapas bar and visiting with guests. I don't think he is merely a consultant.