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About Stephan Pyles
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.
Dallas, TX 75201
Southwest, Latin / Spanish
Hours of Operation:
Lunch: Monday - Friday: 11:30am - 2:00pm: Dinner: Monday - Thursday: 6:00pm - 10:00pm, Friday - Saturday: 6:00pm - 11:00pm
$50 and over
AMEX, Diners Club, Discover, MasterCard, Visa
Street parking is also available.
Banquet, Bar Dining, Bar/Lounge, Beer, Fireplace, Full Bar, Late Night, Non-Smoking, Outdoor dining, Private Room, Wheelchair Access, Wine
Stephan Pyles - Permanently Closed Ratings and Reviews
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.
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.
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.
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.
I hadn't been to Stephan Pyles before (other than Stampede 66) and thought it was super high end. I found the lunch menu to be very affordable even though the food was not some scaled down version of the dinner menu. I will definitely do more lunch meetings there and can't wait to see the new location.
A new level of awful. Cocktails were good but then it went down hill from there. 3 of our five entre's arrived cold. Then, while cooked medium rare, the $58 rib eye was so tough I could not cut it with a steak knife. Maitre d said he would remove the two cold dishes, instead only got a $45 credit which covered less than half. Server DISAPPEARED. This ordeal spread out for more than 3 1/2 hours. Awful, just AWFUL
Beautiful ambiance. Great food. Not wonderful for gluten-free options. And in fact, WARNING: the bread service person who came out to our table kept insisting (I asked 3 times) that all the bread he was offering to me was gluten-free. NOT THE CASE! As I was so astounded by all the gluten-free options, I asked our server later and he said "No, we don't have any gluten-free bread. I'm glad you asked me." Stephan Pyles, please train ALL of your staff!
We asked for a booth table. She said they were all booked. Well I had reservations for over a month and my wife is pregnant yet we couldn't get a booth. So my pregnant wife was seated at a table that had a bench (note to staff- you should accommodate people who are pregnant, esp when its valentines). Then we sit there for about 10 minutes before anyone comes by to give us water, as a matter of fact the owner actually came by before the waiter, but he didn't bring water or even offer to have someone get us water. So our waiter finally shows up and does in fact apologize so no big deal. Now when it's time to order my wife had a couple of questions about the menu but our waiter had no idea how to answer, instead he nervously read back the same info that was already on the menu (Train your staff!). First course comes and the shrimp bisque is just terrible, so bad that only two spoons were consumed, my wife had a spoon and then I tried it. The waiter comes to clear the table and doesn't even mention or ask why the bowl of shrimp bisque was completely full. Instead he just takes the full bowl of soup and pretends everything is ok. Next course comes out and we ask the food runner to take our picture. He nodded his head and literally ran the other direction. Kind of rude no? So then the main course comes out, low and behold they've messed up again- my wife's steak was cooked MR when she ordered it MW. So the waiter comes and takes the plate... now how is it that on Valentines Day I am sitting with a plate in front of me yet my wife doesnt have a plate in front of her?! So I let my food get cold so that we could eat together. Mind you if I'm paying $100 per person I expect the chef to know how to cook a steak to the temperate that was requested. The manager brings the steak back to the table and doesn't even apologize. At this point I'm done. Give me the dessert and the check. I wrote "TERRIBLE" on a comment card & left my number. Of course no follow up.
Always consistently great. It was a Valentines dinner for my wife and I. The tamale tart appetizer started the evening off with a unique flavor followed by two great entrees. And the donut and crème brulee dessert topped off the evening. Chef Stephan came by and greeted us. It was a perfect evening.
Horrible service and food sums it up. This was my first Stephen pyles restaurant experience and I was trying it because my boyfriend generally likes it. It started out with an 8:45PM reservation that we didn't get seated til 9:50PM. I do believe this is because they were serving a large party and trying to have a full dinner service in the front room, bad decision. We get to the table, no salt and pepper, which shows Mr. Pyles feels his food is perfectly seasoned which is very untrue. We started with salads and they didn't make me aware of the 3 dressings they put on mine at the table, 1 of which was very hot and if given the option before hand I would have said no thank you. My boyfriends salad was just ok. He ordered the ribeye which came out less than medium rare piled on top of baked beans smothered all over the plate and stacked so high full of fried onions it it was not in any way "pretty," and had no spices on it what so ever. I ordered potato gnocchi which came out with no sauce and was more like baked mash potatoes wrapped in pasta noodles with again no flavor. The carrots in the veggies that came on the side were excellent though. Even after letting the waitress know it was bad and having her take it back she cleared the plates and no one ever came by and asked us how our dinner was. She did say they would take his steak off, but of course they didn't. We don't expect anything free, but we do expect a decent dining experience and a restaurant with a kitchen staff who cares what they are putting out. Especially when you are really paying for a great dining experience and food.
From the intimate and eclectic ambiance of the exciting decor, to the attentive and genuinely like able waitstaff this was a hit! The food was as beautifully presented as it was prepared. Every course was unique and delicious. Thank you for the perfect dining experience for our special celebration. We will certainly be back again.
Branzino was fabulous. Really special. Servers were young and need a little more self assurance but at least service was with a smile. Beware if loud music is not your thing. Go if you want to experience the cooking of one of the best chefs in Texas- you will not be disappointed.
My dinner with my wife and four of our best friends was, and as usual for a Pyles's
restaurant, fabulous. Stephan has been on the cutting edge for over 30 years. The cocktails were unusual and excellent. Try the blood orange Sazerac. The wine list had some very good values. Some of us had bone in rib-eyes, all of which were perfectly cooked to order. I had the special Caesar Salad which was different and very good, as well as 1/2 dozen of the fresh oysters, interestingly coming with three sauces and an eyedropper full of hot sauce. My main course was the coriander kissed lamb. Some of the best I've tasted in Dallas. The place is not inexpensive, but for some of the best prepared and presented food in Big D, well worth every penny. Our waitress was knowledgeable, well trained, and unobtrusive. Stephan came by our table and chatted about his upcoming restaurant on Flora. Go now before this gem closes in a few months. Cannot wait for Stephan's new place which understand will be smaller and more intimate.
I've been for lunch twice. The first time I had Stephan’s Original Caesar with Jalapeño-Polenta Croutons, which was very tasty. The second time I had "The Melt" (Short Rib Ropas Viejas, Caramelized Onion, Roasted Peppers, Muenster Cheese, Chile Mustard, Balsamic Jus, Anaheim Chile Bread) with fried onion strings. I haven't been able to stop thinking about that lunch all week, it was so yummy. Highly recommend.
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