"Not only is (Flora Street Café) the most exciting restaurant in Dallas currently, it is one of the most impressive new restaurants in the country." - Leslie Brenner

The Dallas Morning News

“The lobster tamale pie has quickly become a bestselling dish and restaurant staple at Stephan Pyle’s newly opened Flora Street Café…[it] is a work of art and almost too beautiful to eat. Almost.” - Catherine Downes

D Magazine

"You watch the intricate choreography of fine service like it's ballet…You're not having a meal, you realize, but participating in an interdisciplinary work of art. It’s here I had the most intense experiences of the year—memorable, transcendent, magic….Pyles has done something remarkable at Flora Street, raising the bar for himself and bringing us a new model of fine dining in the process. You cannot help noting, with profound appreciation, the spectacular creativity, the innovation that dazzles with sparks and flashes." -Eve Hill Agnus

D Magazine

“Some chefs seek to soothe, some to astound. Pyles is definitely in the second camp…Indeed, the restaurant’s rubric, “Elevated Texas Cuisine,” pretty much says it all.” - Patricia Sharpe

Texas Monthly

"(Lobster Tamale Pie) …Served in a large martini-shaped glass, this was a luxurious dish, a rich, adult pudding made of creamy corn custard and spiked with decadent, tender chunks of lobster, so soft and yielding, you wanted to devour it in seconds." - Teresa Gubbins

Fort Worth Star-Telegram

Supercharged Retro Dishes That Will Leave Your Tastebuds Smoking…Pyles's tartare (Wagyu) is bursting with delicious ideas…it's a bold departure.-Michelene Busico

Robb Report

“Pyles is known for his elevated take on Southwestern dishes, but the sophisticated presentations of his new creations are works of art to rival pieces hanging in the nearby museums.” - Steven Lindsay

ZAGAT

"Whether ordered as a tasting menu or a la carte, the plates, as conceived by Pyles and chef de cuisine Peter Barlow, are as elaborate as they are technically virtuosic. What Pyles is trying to do at Flora Street Café is extremely ambitious, and important: taking modern Texas cuisine to the next level. For that I applaud him. He's the only chef in Dallas even attempting it. " - Leslie Brenner

The Dallas Morning News

“Well known as a pioneer of Southwestern Cuisine and the first recipient in the southwest to be awarded the prestigious James Beard Award for Best Chef, Pyles artistically delivers his vision of creating refined dishes combining Texas ingredients and modern techniques.” - Deve Sanford

Haute Living

“The menu takes a few cues from past Pyles concepts…but it’s so far-reaching and ambitious as to seem like nothing we have seen before…All the details promise to make Flora Street Café the most talked-about restaurant of the summer.” Arnold Wayne Jones

Dallas Voice