Friday, May 24, 2024 May 24, 2024
88° F Dallas, TX

Event Recap: 5th Anniversary Celebration at Stephan Pyles


Restaurant Stephan Pyles turned five this month and that was cause for big celebration and proceeds to The Dallas Arts District. Guests at the all-star party sipped wines supplied by wine producers with  local connections and enjoyed dishes prepared by Stephan Pyles’ staff while. Some of the wines were from Texas wineries. Others were supplied by Texans who grow their grapes in fields outside of Texas. For example, Hall Wines is a premier Napa producer created by owned by Texans Craig and Kathryn Hall. Other product providers to the restaurant had small displays that allowed them to showcase their wares and introduce themselves to restaurant patrons who may have eaten their products many times, but never met them.

Jump for the whole story and more pictures.

I asked Stephan Pyles some questions about the five years.

High Point: There were many but possibly the Chef of The Year award from Esquire magazine.

Best Dish He Created: Almond Gazpacho with Lobster Ceviche with Vanilla-roasted Fennel.

Most Embarrassing Moment: It was the third night and things were still being worked out. He is talking to a just-seated table and an inexperienced member of the wait staff walks up to them and says “Good evening, and welcome to Stephan’s Pile.”

Pictures tell the rest of the story.

Executive Chef, Christopher Short

New Executive Chef, Christopher Short, was enjoying his first day on the job. He ran five operations at The Crescent Court so Stephan Pyles see the restaurant, charity outreach activities and catering in the private room as well within his reach.

The Luna Family

The Luna Family of Luna’s Tortillas supply the Restaurant with masa.

Paula Lambert (center) with an assistant (left) and Meaders Moore Ozarow (right) of Empire Baking Company

Paula Lambert of The Mozzarella Company supplies cheese and Meaders Moore Ozarow of Empire Baking Company supplies bread.


One of three flatbreads: four cheese with sun-cried tomato, pesto cherry tomatoes and basil.


There were three ceviches to choose from. Here is Salmon Veracruzano Ceviche with Capers, Green Olives and Jalapeños.


Curried Butternut Squash Soup with Apple bacon Chutney and Pomegranite Foam. This was prepared by Danyele McPherson who has now pretty much taken charge of Fuego, the experimental restaurant-withn-a-restaurant at Restaurant Stephan Pyles.

The diced apple and bacon immersed in the soup made this a contender for ‘dish of the night’.