Lacy Ball | Photos by Photo by Duncan Ullmann Design.
- November 02, 2012
Chef/owner Stephan Pyles brings an extra helping of nostalgia to Stampede 66, an homage to his parents’ Phillips 66 Truck Stop Café in Big Spring, Texas. But don’t expect warmed-over culinary memories from the Godfather of Southwestern Cuisine: This is 7,000 square feet of innovation with a seriously sophisticated bent, as demonstrated by a menu that includes “Faux” Gras-Crispy Sweetbread Tacos and his Mother Eulene’s Buttermilk Pie served with Nitro-Shattered Texas Grapefruit. Pyles rounded up some of Dallas’ finest to join him: executive chef John Thompson (previously of Samar) and general manager Shawn Horne from his Star Canyon days. The ranch house-inspired interior, courtesy of Duncan, Miller and Ullman Design, includes a screened-in porch with fire pit, along with the unexpected appearance of a steel rattlesnake, etched-glass horny toads, and a pork-rind pig; those looking for cozier confines can slip into the private dining room built to accommodate 36. 1717 McKinney Ave., Suite #100, 214.550.6966; stampede66.com.