Exec. Chef Matt McCallister is Rockin’ it OUT at Stephan Pyles, Dallas.



This Matt McCallister guy is a cool dude – and seriously bad-ass in the kitchen. Stephan Pyles and Matt McCallister (Exec. Chef of Pyles’ eponymous restaurant) attended the envy inducing Madrid Fusion summit this past January. As is often the case after returning from Spain, they were itching to shake things up. Here is a look at some of the new stuff on the Tapas Bar and Hot Apps menus:

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^All ten of the new Ceviches – (My guests couldn’t wait – shaky pics!) I no particular order: Aji Tuna with Jicama and Grilled Orange; Bronzini with Fennel and Vanilla; Laughing Bird Shrimp with Passion Fruit and Coconut; Lenguado with Smoked Corn and Sweet Potato; Sea Scallops with Creamy Garlic, Aji Amarillo and Cucumber;  Mixto with Spicy Tomato, Celery, and Tarragon; Ceviche de Hongos with Black Bean and Lemon; Merluza with Saffron pil-pil and Garlic Croutons; Salmon Veracruzano with Capers, Green Olives and Jalapeños; Lobster with Guayaba and Avocado.

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^The new Tiraditos: Hiramasa with Lime and Toasted Coconut; Halibut Cheeks with Spicy Orange and Ginger; Loch Duart Salmon with Dill Lemonette and Mustard-Coriander Oil. ^And the Pulled Pork with Caramelized Onions and Balsamico Flatbread.

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^Matt is having some fun pickling anything he can get his hands on; ^An inspiration from this night: Hearts of Palm, Corn, and Black Garlic – wonderful.

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^A little Delarche for me, thank you. ^Matt ‘splaining the goods.

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^Seared Hudson Valley Foie Gras Tacu Tacu with Brûléed Banana; ^Sea Scallop Migas with English Pea Emulsion, Spanish Chorizo and Parmesan “Snow.”

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^Pressed Pork Shoulder with Grilled Pineapple Empanada and Caramelized Texas 1015s. ^And my favorite gift of Spring, Shad Roe – here with Scamorza-Risotto Croquette, House Bacon and Sorrel. Happy.


^I love this room! I’m also all about this new menu – very nice work, guys. Matt and Stephan have some other stuff up their sleeves (tatted or not). Stay tuned for more culinary adventures at Stephan Pyles.

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