With a nationally recognized reputation as the creator of "New Texas" cuisine, 30-plus years of experience honing his craft and numerous awards to his name, Chef Stephen Pyles isn't hurting for credentials. Still, he continues to impress, particularly with the reimagined South American flavors showcased at his newest restaurant, San Salvaje.
Kellie Reynolds San Salvaje's Peruvian pudding, the lucuma suspiro
This Arts District gem helped to earn Pyles yet another accolade this month: The Dallas Morning News' Chef of the Year. Our own Scott Reitz also recently named Pyles as a game-changer, noting that many beloved Dallas chefs blossomed under Pyles' tutelage. While much of the praise for San Salvaje centers around the unique savory dishes, dessert often seems to be mentioned as an afterthought. Obviously, though, a chef of Stephan Pyles' caliber surrounds himself with a highly skilled team, including pastry chef Keith Cedotal. With this in mind and with lunch out of the way, I headed downtown in search of a dessert that would measure up to all of the recent praise.More »