The departure of longtime Arts District dining institution Stephan Pyles was definitely bitter sweet. On one hand, it allowed Pyles to open Flora Street Cafe, which has quickly earned praise from diners and critics alike. On the other, Pyles left behind some of his most famous dishes when those doors shuttered on Ross Ave in May.
Now, those classics are making a comeback. Announced via release, Pyles’ "greatest hits" – like the bone-in cowboy ribeye steak, and decadent Heaven and Hell Cake – have officially debuted on the menu at Stampede 66, his Texas-themed restaurant in Uptown.
"These are the four signature dishes that I have become known for. They were created at my previous restaurants Routh Street Café, Baby Routh and Star Canyon and have since become local classics," Pyles said in a statement. "As I wanted Flora Street Café to showcase all newly created fare, I decided to send these Dallas culinary icons to Stampede so my guests could still enjoy them."
Also headed to the menu at Stampede 66 are two other Stephan Pyles faves – the vertical Southwestern caesar salad and (of course) his famous tamale tart served with crab and smoked tomato sauce. Considering that Pyles is now serving up ingredients like "pineapple textures" and "jasmine sea essence" at Flora Street Cafe, it’s no wonder that these more old-school plates didn’t fit the bill.