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.
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.