Sneak Peek: Stampede 66 by Stephan Pyles

Stephan Pyles (left); Dark chocolate truffle dipped in bacon then wrapped in cotton candy (right) photos by Margaux Anbouba

For the last week, the garage attached to my apartment has smelled like barbeque sauce. While this fact seems irrelevant, I knew it meant something exciting was about to happen since my apartment just happens to be right above Stampede 66, Stephan Pyles’ new restaurant. I’ve been a loyal fan of Pyles’ last restaurant, Samar, since its opening in 2010, so I had high expectations for this one. Last night I stopped by for Stampede 66 for the soft opening. The crowd two-stepped to Jody Nix & The Texas Cowboys Band, which perfectly complemented the cattle-branding videos that played on the  tv screens and Texas-themed fare (think fried catfish bites, brisket, chili and much more).

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Tree and sky light installation that makes you feel like you’re right under the Texas sky.

The interior of Stampede 66 is best described as cowboy cosmopolitan. Last night, it was decorated with Texas-sized longhorn horns suspended from the ceiling, cozy crescent-shaped booths, horned-frog light fixtures and a giant tree shaped wire and wood art installation. Part of the ceiling was a painting of a ‘sky’ that would make the song “Deep in the Heart of Texas” proud. The crowd was a mix of of Dallas’ best: older, rhinestone bedazzled women danced with young men in cowboy hats while foodies chased down appetizers like it was another national championship for. . .  well, any of our occasionally successful sports teams.

Stampede 66 plans to open to the public on November 1. I anticipate it turning into a new neighborhood hangout. You can stop by to have a Texan beer on the screened in porch (fully equipped with a fire pit), while enjoying Pyles’ modern take on classic Texas cuisine.

Fried chicken in buttermilk batter with bread & butter pickles.
Pig made of pork rinds – Pyles’ homemade pork rinds were available at the bar

Margaux Anbouba is a ShopTalk intern.