With its sophisticated and welcoming atmosphere, as well as its inventive spin on American cuisine, its little wonder Stephan Pyles has become a local favorite. The flash seared pork belly and the selection of ceviche make for ideal starters. Diners rave about Stephan's original Southwestern Caesar salad with jalapeno polenta croutons. Specialties include the bacon-wrapped pork tenderloin, the Nova Scotia halibut in lobster sauce and the prime bone-in cowboy ribeye with red chili onion rings. High-quality ingredients and talented chefs are Stephan Pyles' bread and butter and while entrees are sensational, desserts are equally delectable. Try the heaven & hell cake, angel food cake and devil's food cake, topped with peanut butter mousse and raspberry sorbet.
While beautiful lighting pervades each corner of Stephan Pyles, try to nab a seat near the rustic brick fireplace for added ambience.
$7 Charge for all split Main Courses
Jalapeño Polenta Croutons, Parmigiano Reggiano
Balsamic & Spanish Sherry Vinegars, Fleur de Sel
Basil Puree, Pecan Oil, Mache
Roast Garlic Custard, Crab, Smoked Tomato Sauce
Stratiatella, Speck, Meyer Lemon Curd, Pepitas
62 Egg, Cauliflower, Piquillo Sherry Puree
Pickled Chanterelles, Currant Jam, Gingerbread Biscotti
Braised Lamb, Mint Pesto, Broccoli Rabe, Pachi Pachi Goat
Candied Rutabaga, Cumin, Smoked Pecan Puree
Tasting of any Three Ceviches $35, Tasting of any Six Ceviches $65 ($6 Supplement for Lobster)
with Purple Sweet Potato and Corn
with Capers, Green Olives Jalapeños
with Hearts of Palm, Basil, Calamansi
with Pickled Pears, Fresno Chile, Quinoa
with Coconut, Jicama, Candied Lime
with Black Rice, Guajillo, Guanabana
½ dozen, 1 dozen
Hoja Santa, Meyer Lemon, Asparagus, Black Garlic
Mustard Pepper Tamal, Mole Rojo, Grilled Trevisio
Warm Couscous-Pine Nut Salad
Cumin Scented Carrots, Pachi Pachi Goat Cheese, Candied Pecans, Red Endive
Red Chile Onion Rings, Pinto-Crimini Mushroom Ragout
Short Rib Picadillo, Platanos Rellenos, Okra Chilaquiles, Mole Negro
Romesco, Eggplant Barigoule, Field Peas, Baby Squash, Mint Puree
Chermoula Amish Chicken Aji Panca, Maitake Mushrooms, Grilled Baby Onion, Purple Sweet Potato
Smoked Potato, Bourbon Cripps Apple, Sherry Hazelnut Brussels Sprouts
$95 , $145
Smoked Celery Root, Candied Kumquat. Wine Pairing: Birichino, "Petulant Naturel," Malvasia Bianca, Mendocino - California 2014
Foie Gras Ice Cream, Hazelnut Lavosh. Wine Pairing: Marcel Deiss, Riesling, Alsace - France 2012
Dried Speck, Pepitas, Red Mustard Frill. Wine Pairing: Kalin Cellars, Semillon, Livermore Valley - California 2000
Egg, Olive Oil Parsnip Puree, Blood Orange. Wine Pairing: Penna Luigi & Figli, "Pinin," Rosé of Nebbiolo, Piedmont - Italy 2014
Saffron Pil Pil, Parisian Gnocchi, Fresh Tarragon. Wine Pairing: Domaine du Vissoux, "Cuvée Traditionelle," Gamay, Beaujolais - France 2014
Heirloom Beans, Huckleberry, Chili Ricotta. Wine Pairing: Château de Brézé, "Clos Mazurique," Cabernet Franc, Saumur - Loire Valley - France 2013
Coconut Rice Pudding, Coconut Sponge Cake, Pineapple Infusion. Wine Pairing: Angerhof Tschida, "Eiswein," Grüner Veltliner, Burgenland - Austria 2012
Cherries, Guajillo, Point Reyes Bleu, Charred Lime
Basil Puree, Pecan Oil, Mache
Really Good Olive Oil, Balsamic & Spanish Sherry Vinegars, Paula's Deep Ellum Goat Cheese-Pepita Crostini
with Jalapeño-Polenta Croutons
Roasted Chicken, Kalamata Olives, Smoked Bacon, Grilled Red Onion, Blue Cheese, Grilled Bread, Shaved Parmesan, Green Goddess Dressing
Breaded Pork Cutlet, Local Greens, Candied Pecans, Paula's Caciotta Cheese, Apples, Citrus-Herb Vinaigrette
Smoked Cheddar, Grilled Romaine, Sundried Tomato Chutney
Grand Banks Swordfish, Pain au Lait, Grilled Tomato, Ancho Mayo, Arugula
Short Rib "Ropa Vieja", Caramelized Onion, Roasted Peppers, Muenster Cheese, Chile Mustard, Balsamic Jus, Anaheim Chile Bread
Tomatillo Avocado Salsa, Crema
BBQ Baby Carrots, Pachi Pachi Goat Cheese, Candied Pecans
Humita Tamal, Roasted Root Vegetables, Beet Vinaigrette
Fingerling German Potato Salad, Grilled Asparagus, Dill Crème Fraiche
Chorizo Lobster Feijoada, Pickled Onion and Cucumber Salad, Saffron Aioli
Port Braised Cabbage, Creamy Polenta, Apple Chutney
Charred Spring Onion, Chimichurri, Shaved Carrots
Salt and Vinegar
Passion Fruit Gelée, Coconut Foam
Almond Lime Cake, Goat Cheese Ice Cream, Salted Caramel
Angel Food, Devil's Food, Peanut Butter Mousse, Milk Chocolate Ganache, Raspberry Sorbet
With Fresh Baked Cookies
Tasting of any Three $32, Tasting of any Six $65, $6 Supplement for Lobster
with Prickly Pear and Spiced Pecans
Michelada with Cucumber and Dos XX
with Golden Tomato Cocktail
with Avocado and Tortilla
with Capers, Green Olives and Jalapeños
with Blood Orange and Grapes
with Smoked Corn and Chile Pop Rocks
with Black Bean and Plantain
"Diablo" with Chorizo and Caviar
Pickled Red Onions and Chihuahua Cheese
Goat Cheese and Shrimp
with Parmigiano Reggiano
with Xeres Marinated Tomato
with Avocado, Serrano and Chihuahua Cheese
Dinner - $95 per person / $145 per person with Wine Pairing
Jonah Crab, Rose Granola, Grapefruit Gelée
Pear Labneh, Torn Brioche, Chervil. Wine Pairing: Moët & Chandon, "Impérial," Brut, Champagne - France NV
Kale, Pecans, Pachi Pachi Goat Cheese. Wine Pairing: Moët & Chandon, "Impérial," Brut, Champagne - France NV
Smoked Parsnip, Coffee Paste, Huckleberry. Wine Pairing: Moët & Chandon, "Impérial," Brut, Champagne - France NV
Aji Panca, Confit Mallard Yolk, Chimichurri, Cippolini Onion. Wine Pairing: Caelum, Chardonnay, Mendoza - Argentina 2014 or Yannick Rousseau, Rosé of Tannat, Russian River Valley - Sonoma County - California 2014
Ricotta, Mitake Mushrooms, Baby Squashes, Tomatillo. Wine Pairing: Caelum, Chardonnay, Mendoza - Argentina 2014 or Yannick Rousseau, Rosé of Tannat, Russian River Valley - Sonoma County - California 2014
Creamy Cabbage, Cabbage Glass, Quince Jam. Wine Pairing: Caelum, Chardonnay, Mendoza - Argentina 2014 or Yannick Rousseau, Rosé of Tannat, Russian River Valley - Sonoma County - California 2014
Red Pepper Tamal, BBQ Onion Marmalade, Epazote Black Beans, Chili Puffed Beef. Wine Pairing: Familia Schroeder, "Saurus," Pinot Noir Patagonia - Argentina 2012 or Anciano, Tempranillo, Valdepeñas - Spain 2007
Smoked Beets, Chocolate Granola, Greens, Horseradish Whip. Wine Pairing: Familia Schroeder, "Saurus," Pinot Noir Patagonia - Argentina 2012 or Anciano, Tempranillo, Valdepeñas - Spain 2007
Olive Oil Celery Root Puree, Brussels Sprouts, Haikuri Turnips, Apple Jus. Wine Pairing: Familia Schroeder, "Saurus," Pinot Noir Patagonia - Argentina 2012 or Anciano, Tempranillo, Valdepeñas - Spain 2007
Yogurt Granita, Pistachio Sponge, Honey Cremeaux. Wine Pairing: Seifried, "Sweet Agnes," Late Harvest Riesling, Nelson - New Zealand 2010 or Broadbent, "Auction Reserve," Ruby Port NV
Strawberry Lambic, Malted Milk Ice Cream. Wine Pairing: Seifried, "Sweet Agnes," Late Harvest Riesling, Nelson - New Zealand 2010 or Broadbent, "Auction Reserve," Ruby Port NV
Vanilla Panna Cotta, Mango, Pineapple Compressed Coulis. Wine Pairing: Seifried, "Sweet Agnes," Late Harvest Riesling, Nelson - New Zealand 2010 or Broadbent, "Auction Reserve," Ruby Port NV
Great restaurant that is closing as he opens a new one down the street. We wanted to go one last time.
So glad we could experience this Stephen Pyles venue on it's last week before closing down. Wonderful food and service!
The service was really perfect! The place is very nice, we liked the design.
We were expecting something very special from this place because everyone is talking about this restaurant like one of the best in Dallas. Unfortunately the food was good and correct, but not special. We thought it would be modern and innovative cuisine, but we didn't have any surprise in the plate. The global impression is ok.
Wonderful evening and wonderful meal at Stephan Pyles. Attentive, yet not intrusive service. Lovely, low-light interior. Very warm and romantic. Delicious, lovingly prepared cuisine. Can't wait to return.
I'm so torn over this restaurant. The food was wonderful. No doubt. But everything took FOREVER to happen. A two hour meal like this is totally understandable. But this took well over THREE hours and we only had a few oysters, a salad and a steak. It's not like we were in a hurry, but I also didn't want to spend the whole night there. Again, the food was fantastic. But the painfully slow service really made me question whether or not I'd go back.
Not living in Dallas, I am not a frequent patron of this restraint, but since it has had such good reviews, I have tried it three times in the last few years and each experience has been more underwhelming than the last. The latest entre was red snapper that was almost inedible. This is a fish that in belter restaurants is seldom served fried, but Mr. Pyles did so anyway. It was dry and greasy at the same time, if that is possible. It was accompanied with a garnish of some type of pumpkin puree and a mustard sauce, but it simply couldn’t rescue the terrible fish presentation. I debated sending it back, and should have. I did have the lobster ceviche, which was quite good as well as an excellent chocolate cake desert. Service was mediocre, with a waiter filling our mineral water glasses with tap water from a pitcher so quickly that we couldn’t tell him to stop. Bread was served initially but we had to ask twice for additional bread service. The wait staff is clearly not trained to be very attentive to diners. This was particularly inexcusable as the restaurant was not even half full at 7:30 pm on a Thursday. All in all, this is a place that appears to be living on its past reputations, and in Dallas there are a lot better options.
Met friends at restaurant. Ordered the Ceviche sampler as appetizer and was delicious. The entrees were great, also. Recommend highly as a great dining experience.
Two couples went for a special birthday dinner this past Wednesday evening to Stephen Pyles where we had had memorable dinners previously. On the menu was a great red snapper entre whichever had previously had. All four of us decided to order it. About 15 minutes later we were informed that they had but two servings left and two of us switched our order to the delicious salmon. Another 15 minutes elapsed before they again informed us that none of the snapper was available! After the new orders were taken we finally got our entres which were delicious but quire tardy.
Has really gone down hill.
Mr. Victor Rojas, the GM, stays on top of things and Peter is an all star pro as a server. The food, the ambiance, and the service is outstanding. If you are thinking about eating there, hurry up. They are closing at the end of April because the lease has ended and Chef Pyles is opening a new place down the street. You owe it to yourself to eat here -- this the Chef Stephan Pyles' namesake -- the one and only. EAT THERE while you can.