Stephan Pyles
With the opening of this glamorous restaurant last year, chef-entrepreneur Stephan Pyles made his comeback after a self-imposed six-year sabbatical. His cosmopolitan menu draws inspiration from Spain and Latin America (there’s a ceviche bar), but, as the stupendous bone-in cowboy rib eye with fried red-chile onions confirms, Pyles remains deeply partial to the flavors of the Lone Star State.
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From Food & Wine, Nov 2006
“new-world flavors are evident in Mexican-inflected dishes like an ancho-spiked tart filled with creamy roasted garlic custard...” MORE>>
Last updated November 2006 lastArticle = 11/2006 and lastAward =
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