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| Stephan Pyles with Cynthia Smoot |
Inspired by his upbringing in Big Spring, Texas, and learning to cook at his parents’ truck stop restaurant, Chef Stephan Pyles has created what he refers to as “Modern Texas” cuisine – familiar Texas dishes re-interpreted with a contemporary twist.
A culmination of elements that signify a singular, “True Texas” dining experience in the city, where Uptown and Downtown Dallas connect. Local foods, wines and beers will be showcased at his new concept in an atmosphere of gracious Southern hospitality and Texas lore interpreted in a fashion that unites the past with the present.
“In many ways,” said Chef Pyles, “I feel like I am ‘coming home’ because Texas food and culture are deep in my heart and soul. It was important that I pay homage to my parents’ café in Big Spring, The Phillips 66 Truck Stop Café, by naming my new restaurant Stampede 66. I practically grew up in that café and I have taken inspiration from the memories there to create a concept that is a more modern, refined version of those experiences. I want ‘The Stampede’ to be a high-energy, multi-sensual encounter.”
