Stephan Pyles Intro’s Molecular Gastronomy in Tasting Menu August 5

Stephan Pyles is a restless soul. After spending more than a few days eating, drinking, and cooking in France, he sent this note today about his newest venture.

We are launching the new tasting menu at the ceviche bar at Stephan Pyles on August 5th. We are calling the experience simply “Fuego” because it will take place in front of and rely heavily on the wood burning oven. The menu will be available on Thursday, Friday and Saturday nights only and we are reserving only 4 seats, directly in front of the fire, for the special menu.  The menu will consist of 7-10 courses, depending on the evening, with an emphasis on seasonal, locally produced ingredients. This special venue will offer us an opportunity to be innovative and progressive while using some fun molecular gastronomy techniques as well as wood roasting.

There will be two seatings, at 6:30 and 9:00, and the price is $ 125.00 for food with a wine pairing option for an additional $ 75.00.

I’d hoped he would focus solely on molecular gastronomy, but looks like he’s going to tiptoe instead of strut. [googleMap name=”Stephan Pyles Restaurant” width=”400″ height=”360″ directions_to=”false”]1807 Ross Avenue, Dallas, TX[/googleMap]