Cuisine:

• Others
• East and West
• Southwest
• Western
• Contemporary

Stephan Pyles Restaurant Description:
Chef Matt McCallister is behind the burners at this chic spot in the Arts District of downtown Dallas. Start off with a jalapeño-passion margarita. His tamale tart and the bone-in cowboy rib-eye piled high with signature red chili onion rings are there for folks who yearn for the old days. An assortment of ceviches is a must-have for any table; we like the sea bass with avocado and tomatillo and the salmon with tart tomato, green olive and capers. The poblano-and-Asiago soup is a velvety concoction of mild peppers and a nutty, slightly salty cheese topped with a shaving of scallop and tomato foam, a meal itself at lunch. The Southwestern Caesar is better than ever: fiery jalapeño croutons and nuggets of fried Parmigiano-Reggiano grace the heap of romaine lettuce with a classic anchovy-infused dressing. For the main course, go with one of the sizzling hunks of meat, like the smoked beef tenderloin or the rack of lamb permeated with a deep coriander cure. For dessert, try the fluffy cake-style donuts served with caramel custard and a mocha dipping sauce.


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