Born in the Panhandle’s Big Springs, Stephan Pyles might be uniquely responsible for retooling the cuisine of Texas. A leading authority on Modern Texas Cuisine (also sometimes called Southwestern Cuisine), Pyles won his first James Beard award in 1985 (and has gone on to be nominated six times), and was the first Texan inducted into “Who’s Who of Food & Beverage in America.” A fifth-generation Texan, this human tornado has opened 19 restaurants in five cities over the past 29 years, many of which celebrate locally sourced ingredients. In Dallas, diners can choose between the contemporary American (and simply-named) Stephan Pyles, the Modern Texas Stampede 66, and the newest opening, San Salvaje, a casual, high-energy spot celebrating Latin American flavors.
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