Pyles Cooks Up a Twist on His Texas Roots

Dallas Morning News

Amid the construction chaos, it’s hard to imagine what Stephan Pyles has in mind for his latest restaurant, at the juncture of Uptown and the Arts District. But when the celebrity chef talks about Stampede 66, his vision begins to take shape.

It’s decidedly Texas — West Texas, truck-stop Texas.

Pyles, the guy who helped change Lone Star grub into Southwestern cuisine, is going back to his childhood, creating Stampede 66 from memories of his parents’ Big Spring-Phillips 66 Truck Stop Cafe…