Stampede 66, Dallas, TX
What you're getting:
Ms. Corbitt’s popover with pimento cheese; the “Freeto-Chili Pie”; chicken-fried buffalo steak
A legend in the Southwestern cuisine game ever since he opened the Routh Street Cafe, chef Stephan Pyles's newest move offers up “Modern Texas” cuisine paying homage to his parents' truck stop restaurant. The space is eccentric and a bit kitschy, and the food, playing this “modern remix of classics” game we see so often nowadays, could flat-out fail in the hands of someone less capable, but Pyles and his damn capable hands somehow makes it all work together. Almost everything on the menu is delicious (what’s up, taco bar?), but you must
have one of those popovers, and the Chicken Fried Buffalo steak, and you probably have to save at least some
room in your auxiliary stomach for dessert, because those apple cheddar turnovers aren’t going to eat themselves.