Texas Monthly
Stephan Pyles couldn’t do lowbrow if his life depended on it. In a career of more than three decades, the James Beard award–winning Dallas chef has developed or consulted on nearly twenty restaurants, half a dozen of them major. And almost every one has been a culinary tour de
force. Even Stampede 66, his touristy dining emporium, is a stage set for original art and special effects (just order the smoking prickly-pear margarita). Pyles does not have “laid-back” or “seat of the pants” in his DNA…