First Look: San Salvaje, from chef Stephan Pyles, is nearly set to open

The exterior signage is up at San Salvaje

Ceviches take center stage at San Salvaje

Stephan Pyles thinks about even the smallest details, which is why he wanted to see the view our photographer would capture before he surrendered the dishes.

Ropa vieja, a classic Cuban dish, gets Pyles’ spin

Lots of color, plenty of private spaces

At a photo shoot for my monthly restaurant column in luxe pub 360 West Magazine next month, I caught up with chef Stephan Pyles at San Salvaje, the Latin-spiced restaurant he’s opening in a couple of weeks in the former Samar space in downtown Dallas. The menu is nearly complete, the interior and exterior spaces are taking shape (including the patio and its bocce ball court out front) and the kitchen staff is deep into training.  The dining room pops with color. Dark wood floors replace Samar’s tile theme. The bar and lounge area have been expanded, and San Salvaje’s entrance has been moved from the north side of the building to the east side. I love the private alcoves, especially the glass-walled room filled with one large table near Wild Saint’s entrance. Pyles hoped to have San Salvaje open on April 28, but that date may wiggle. “We’re not going to open until we’re ready,” says Pyles.