If you are ever in Dallas you MUST go to Stephen Pyles Restaurant, a global tapestry of tastes, flavors aromas and textures from Texas, South America, Spain, the Middle East and the Mediteranean. What a delightful way to tantalize your tastebuds and your eyes. Not only is the food fabulous but the atmosphere is feast as well. His website says it best … an innovative blend of food, art and fashion that must be experienced to be appreciated.
We were just going to stop in and enjoy an appetizer at the tapas bar and ended up staying for hours. My girlfriend Aleta and I created our own ‘tasting menu’. Stephen Pyles must have known that we wanted to taste more than one item, so there were several options where you could taste all the flavors he created. Aleta and I chose the Cerviche Trio to start. Sea Bass with Avocado and Tomatillo, Honduran Tuna with Coconut and Ginger, and Lobster with Mango and Basil. What a delight all three were.
Because we were sitting at the Tapas Bar … we kept asking questions of Christine and Danielle who where busy nonstop all night making every tapas for the diners. It really was a delight to watch them work together … almost like a symphony or synchronized dance. They were very insightful and confirmed many of our choices as we created our own experience. It was alot of fun watching them create something and ask them what it was … and then order it!
Our next course was the Iced Gazpacho. For $10 you got to sample 4 distinct flavors that were wonderful compliments to each other, all uniquely different and delightful. Just imagine … AMARILLO with Golden Tomatoes and Saffron, BLANCO with Almond and Frozen Grapes, ROJO with Smoked Tomatoes and Beets, VERDE with Tomatillos and Honeydews. Do you get the picture … four colors too, served in oversized shot glasses surrounded in ice.
At this point we were committed to tapas and not to a traditional dinner. So our next tapa was a signature dish. Tamale Tart with Roast Garlic Custard and Jumbo Lump Crabmeat.
This is a tamale-like tart shell with a custard made from roast garlic, cream and eggs. The tart is topped with sautéed gulf coast crabmeat, red and yellow bell peppers, cilantro and basil. It is sitting on a bed of smoked tomato sauce and cilantro oil. YummE!
Since we were sitting in front of the wood fired oven, it made sense that we should sample something that was cooked in it. Imagine that! So we chose the Smoked Tomato, Goat Cheese and Shrimp Pizza. By this time we were so full, but managed to eat it all. The smoked tomato was absolutely the only way I want pizza anymore. The shrimp got lost in the shuffle of taste but it really didn’t matter.
As you know were were sitting there watching different food items be placed on the kitchen bar for the servers to take to tables. A couple of times we asked what ‘those’ were. We were all set to try the “Coffee and Donuts” which actually was coffee creme’ brule and donuts. That was until we read the dessert menu. We opted for another signature item. Stephan’s Heaven and Hell Cake™.
OH MY WORD! and it is trademarked! When they told us what it was I was not sure but Aleta was. So we ordered it. This was a layer cake. Angel Food Cake with Peanut Butter Mouse with Chocolate Cake with a Raspberry Sauce poured all over it at the table. It was amazing. This may sound like a strange way to describe it … but here goes. The adult version of PBJ meets Reeses Peanut Butter Cup and they get married! So much for only eating a bite or two. We just couldn’t quit.
After all this ‘tasting’, we decided that we should walk back to the hotel!
OH … Stephen Pyle was there and we snagged a picture with him too!
