WITH A TWIST
With Stampede 66, Chef Stephan Pyles is giving Dallas the food it wants to eat: a winning mix of classic Southern cuisine and Mexican dishes, all dressed to the cowboy nines. Stampede 66 celebrates Texas flavors with what Chef Pyle’s calls “modern Texas cuisine, with a twist.” Tex-Mex is represented, but it is Tex-Mex elevated and evolved. Down-home Texan cooking is on the menu as well, with dishes that spring straight from the Texas of Pyles’ childhood, taking old favorites to new heights.
Several of the recipes on the menu at Stampede 66 pay homage to Pyles’ family and culinary heroes. A fifth-generation Texan, who grew up in Big Spring, in West Texas, Chef Pyles brings together a culmination of elements that signify a singular, “True Texas” dining experience in the city, where Uptown and Downtown Dallas connect. Local foods, wines, beers and spirits are showcased in an atmosphere of gracious Southern hospitality and Texas lore interpreted in a fashion that unites the past with the present.