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MEDIA ALERT
*Editors Note: Stephan Pyles is available for interviews.
Contact: Kelle Jackson
The Buzzell Company
214/219-9191 office
214/662-6644 cell
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ESQUIRE MAGAZINE NAMES STEPHAN PYLES AS "CHEF OF THE YEAR"
DALLAS, TX (October 12, 2006) – In the yearly article by noted restaurant writer, John Mariani, Esquire magazine’s November issue has named Stephan Pyles as "Chef of the Year."
John Mariani, renowned restaurant critic and author, travels the country throughout the year visiting restaurants to determine the best of the best. This year he has once again scouted out the most exciting places to dine. The article, "Best New Restaurants 2006", touts the top restaurants throughout the United States. Mariani declares “Pyles is not only one of the best of his generation but a chef who still has a lot to teach the current crop of cooks.”
Stephan and his business partner, George Majdalani, will travel to New York to accept the award on Monday, October 16.
Award-winning Chef Stephan Pyles, a pioneer of New American Cuisine and a legendary founding father of Southwestern Cuisine, has launched the first restaurant to bear his name. The 160-seat Stephan Pyles restaurant is located within the Dallas Arts District just steps away from Dallas Museum of Art, Nasher Sculpture Center and Meyerson Symphony Center. The restaurant employs architecture and design to salute the arts of fine cooking and dining.
The menu features New Millennium Southwestern Cuisine. It weaves a global food tapestry of tastes, flavors, and textures from Texas, from South America, from Spain, from the Mediterranean, from the Middle East, and from Chef Pyles’ many years of award-winning experience in devising and enhancing New American and Southwestern Cuisines.
The focal point of the restaurant is the display kitchen, inside a glass box shaped by a metallic geometric frame, that can be seen from throughout the space. There are three distinct dining rooms along with a tapas and ceviche bar, a communal dining table and a wine room as well as an al fresco terrace dining area. The private dining room will double as a space for sharing Pyles’ expertise via cooking classes that launched in the second quarter of 2006.
Illuminating design along with fine food will delight guests via the new restaurant’s sensual melding of ultra modern geometric shapes in metal and wood with vivid regional accents: Southwestern sunset and desert colors, stacked Texas flag stone, the mesquite and hickory smoke smells emanating from a wood-burning oven, rotisserie and grill.
The Stephan Pyles restaurant (www.stephanpyles.com) is open for lunch (Monday through Friday) and dinner (Monday through Saturday). Located at 1807 Ross Avenue at St. Paul Street, reservations can be made by calling 214-580-7000.
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