Brandon Ramsey/Brilliant Pixel Photography

Known as a founding father of Southwestern cuisine, celeb chef Stephan Pyles recently opened his latest restaurant, Stampede 66, in Dallas.

Brandon Ramsey/Brilliant Pixel Photography
The fifth-generation Texan is celebrating 30 years in the industry and has nearly 20 openings under his belt buckle thus far. Inspired by his Lone Star roots and having learned to cook at his parents’ truck-stop restaurant, Chef Pyles has created what he refers to as “Modern Texas” cuisine, i.e., familiar Texas dishes re­interpreted with that ol’ contemporary twist.

The upscale yet down-home Stampede 66 features gussied-up Tex-Mex favorites like mushroom-and-­huitlacoche (a trufflelike corn fungus) tamales and fried-oyster tacos, as well as old-school Texas grub with a punch — think chicken-fried buffalo steak, venison meatloaf with mac ’n’ cheese or the tongue-in-cheek “Freeto-chili pie” (house-made corn chips topped with classic Texas chili and a cheddar foam, served in a foil bag). There’s also a margarita-and-taco bar, but if you’re feeling a bit lazy, no worries — a margarita cart will come rollin’ along to serve up modern drinks with a just-over-the-top touch of liquid nitro.

www.stampede66.com