Friday, November 9, 2012
Stephan Pyles: “There is nothing on the menu at Stampede 66 from any of my past restaurants”
See photos of the interior and a menu below.
DALLAS It seems like I’ve been working to bring the vision of Stampede 66 from my mind to reality for years now. After months of design, more months of construction, more design tweaks, a few requisite contractor/architect/designer meltdowns, and several weeks of staff training, we officially opened to the public November 8.
Chef Stephan Pyles explains the name behind Stampede 66.
Although my iconic restaurant of the '90s, Star Canyon, was the original inspiration, there is nothing on the menu at Stampede 66 from any of my past restaurants. I wanted to create an ultimate Texas dining experience but in an entirely fresh new way. While the big, bold flavors of the Lone Star State are represented in many of our classic dishes, there is an unexpected twist and nuance at every turn.
Stampede 66 menuStampede 66 menu from Stephan Pyles
Pegasus News Content partner - Stephan Pyles Blogs
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