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Stephan Pyles ups the airport dining ante with Sky Canyon at Love Field

Stephan Pyles ups the airport dining ante with Love Field's Sky Canyon

Sky Canyon, Stephan Pyles
Chef Stephan Pyles outside Love Field restaurant Sky Canyon. Courtesy Photo
Sky Canyon, Love Field, interior
Sky Canyon at Dallas Love Field features a few Stephan Pyles trademarks, including a Western mural on the wall. Photo by Teresa Gubbins
Sky Canyon, Stephan Pyles, Gina Puente
Stephan Pyles and Gina Puente opened Sky Canyon at Dallas Love Field in April 2013. Photo by Teresa Gubbins
Sky Canyon tacos
The menu at Sky Canyon includes tacos with fillings such as pork, brisket and fried chicken. Photo by Teresa Gubbins
Sky Canyon fried chicken
Sky Canyon has a honey fried chicken with biscuits, French fries and pickles that's similar to the fried chicken served at Pyles' Stampede 66. Photo by Teresa Gubbins
Sky Canyon shrimp and grits
Sky Canyon's menu includes shrimp and grits. Photo by Teresa Gubbins
Sky Canyon, desserts
Desserts at Sky Canyon include butterscotch pudding, black-bottom pecan pie and banana-walnut bread pudding with rum caramel. Photo by Teresa Gubbins
Sky Canyon, pudding
Sky Canyon's butterscotch pudding comes topped with vanilla whipped cream and a sugared mint leaf. Photo by Teresa Gubbins
Love Field
Dallas Love Field has almost finished a stunning renovation. Photo by Teresa Gubbins
Sky Canyon, Stephan Pyles
Sky Canyon, Love Field, interior
Sky Canyon, Stephan Pyles, Gina Puente
Sky Canyon tacos
Sky Canyon fried chicken
Sky Canyon shrimp and grits
Sky Canyon, desserts
Sky Canyon, pudding
Love Field

Along with the 64-foot mosaic mural and the simplified security entrance, Love Field's magnificent renovation boasts an expanded roster of concessions, including Dunkin Donuts and Cru Wine Bar. But the jewel on the airport's dining crown is Sky Canyon by Stephan Pyles, the first concept at Love Field to feature a celebrity chef.

The restaurant is a partnership between Pyles and Gina Puente, an airport concession veteran who runs some of the most innovative concepts at DFW Airport, including Cereality, UFood Grill and La Bodega Winery, which she opened in 1995.

Sky Canyon by Stephan Pyles offers contemporary Texas cuisine served in ranch-style setting with wood, stone and a decorative row of cowboy hats under glass along the front. Patrons of Pyles' other restaurants, including Stampede 66 and his eponymous restaurant on Ross Avenue, will recognize familiar motifs, such as a painted Western-themed mural — this one of horses on the move — and a TV airing old Westerns.

The menu, featuring entrees as well as small plates, culls some of Pyles' favorite dishes too, including tacos, ceviches and the signature honey fried chicken from Stampede 66. Other dishes include a rendition of shrimp and grits. Desserts range from butterscotch pudding and black-bottom pecan pie to banana-walnut bread pudding with rum caramel.

The restaurant has a margarita and martini bar with specialty cocktails, wine and beer. For those who desire to dine-in, Sky Canyon seats 60. Located on the second level of the main concourse, the restaurant is open from 6 am to 10 pm, 365 days a year.