D Magazine Eating & Drinking
Sweet Temptation: Heaven and Hell Cake at Stephan Pyles
We could call out Mr. Pyles for numerous contributions to Dallas dining; he was, after all, one of the founding fathers of Southwest Cuisine. And while his grilled, bone-in ribeye – dry marinated in chile powder, served atop pinto beans, corn, wild mushrooms, and peppers, and covered with thinly sliced onion rings – deserves star status, we chose his trademarked Heaven and Hell Cake to represent the city’s best dessert…