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Scratch ‘n sniff: Look inside Stampede 66, from Stephan Pyles


getting set for last week

two of the hostesses are pleasant, so there's that

the bathroom doors are belted with famous Texans

Stephan Pyles

Stephan Pyles and George Majdalani, partners in Stampede 66

S66 serves its chili in cans, which are filled in the kitchen to order, then popped open at the table.

great bar setting

wouldnt be Texas without a rattlesnake slinking across the dining room

stars, moon, big trees, campy (but cool) vibe

big horse theme

semi open kitchen

wow, country and western

this window sill needs some pies

Stephan Pyles

Stephan Pyles calls the cooking at his new Stampede 66, which opens Monday, October 29, “Modern Texsa Cuisine.”

Touching on each corner of the state — and the miles in between — Pyles menu romps across all of Texas. Gulf coast seafood, high plains steaks, border tacos and tamales, plus homey diner-inspired favorites like smoked chicken and dumplings, huevos racheros, chili, stews, honey-fried chicken, wild boar, even plenty of vegetables and vegan offerings.

Chef Jon Thompson heads up the kitchen for Pyles, while Shawn Horne runs the FOH.

If you thought Star Canyon,Pyles 1990s ode to “new Texas cuisine,” was campy, wait till you see Stampede 66.(The golden lighting makes you feel like you’re bathing in a sunset.)

Till then, here’s a tour.

I think I’m going to like this place. A lot.

Stampede 66, 1717 McKinney Avenue in the Gables building, phone 214-550-6966

 

UPDATE: Despite OpenTable accepting reservations this week, Pyles says that was a mistake. The restaurant is definitely not open today, and Pyles has not yet set an opening date (though a reservationist at S66 told me Open Table will begin accepting reservations next week).

 

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