Tag Archives: Bishop Arts District

The Ultimate Parking Guide To Bishop Arts District

IMG_7065by Jon Daniel

The Bishop Arts restaurant district is now entrenched as a “go to” spot for Dallasites and tourists looking for a unique dining and shopping experience.  The area offers a blend of locally owned restaurants and shops in a charming walkable environment. Additional restaurants and shops are opening every month as industrial and existing retail buildings are re-purposed.  The Bishop Arts district now encompasses an almost 30 square block area south of Davis Street between Zang and Tyler.

So to get this out of the way – there is no parking problem in Bishop Arts.   Continue reading

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What I Had For Dinner Last Night At Stock & Barrel

SONY DSCby Steven Doyle

Last week I interviewed Jon Stevens at the newly opened Stock & Barrel in the Bishop Arts District in Oak Cliff. The beautiful new restaurant is impeccably designed, with the gorgeous build-out. But besides sleek lines and smart looks, the restaurant offers really good food. In a last minute decision last night I stopped in with a few friends and we proceeded to devour half the menu. Here are a few highlights:   Continue reading

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Meet Jon Stevens From The Newly Opened Stock And Barrel in Bishop Arts

SONY DSCby Steven Doyle  photos by Joy Zhang

Jon Stevens is the crazy good chef that has more than proven his stock in the Dallas food scene, and beyond. He recently opened his first restaurant in the Bishop Arts District, Stock and Barrel.

Stevens is originally from the San Francisco area, one of the great food cities in the United States and was mostly self-taught. The chef starting cooking at the age of 19 with his uncle who was also in the business. It was this uncle that gave Stevens the advice to pass on formal training as the city was bursting with great culinary experiences and the best way to learn was to do.

The young chef sat at the stoop of great culinary masters such as Traci Des Jardins of San Francisco’s Jardiniere. He also worked at Mecca and French regional Flytrap before landing at the Ritz Carlton where he worked up to a sous position just years later. It was then that Stevens found himself in Dallas as sous for the wildly understated but powerful talent, Chris Ward at the Mercury where he worked for a few years before hopping the fast moving Kent Rathbun train cheffing at Abacus, then opening Jaspers in 2003. It was there Stevens finally opened as chef at Aurora for Avner Samuels working for 2 years.

Stevens found himself missing California and moved back to work at the beautifully frenetic Bungalow 44 in Mill Valley just North of San Francisco where he stayed for 4 years honing his craft. But made his way back to Dallas where he opened at Neighborhood Services.   Continue reading

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Veracruz Cafe Rescues You From The Dull Enchilada Lunch

by Steven Doyle

Tex Mex be gone.  Dallas has a love affair with oil-puddled enchiladas but there are more than a few truly wonderful restaurants serving hot interior Mexican cuisine. We need to embrace these beautiful restaurants when we find them, and one such restaurant is located in the Bishop Arts District called Veracruz Cafe.     Continue reading

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Eat Me: Cuban Burger at 303 Grill in Oak Cliff

burger 303by Steven Doyle

It seems every time I go to 303 Grill in Oak Cliff they have a new burger waiting for me to try. They sincerely go out of their way to discover new burger craziness that performs as a symphony in your mouth. The latest burger is no exception. Behold: the Cuban Burger.

Think kicked up Cuban sandwich with burger fixings, that just happened to get lost in a bacon factory. The Cuban Burger is a typical 303 burger with slices of ham and a bacon cup filled with pulled pork. Bacon cup. Filled with pulled pork. And of course there is always a side of those hand cut fries.   Continue reading

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Chef Justin Holt Back At Lucia

holtby Steven Doyle

We had heard that Justin Holt was making a move from Driftwood back to his old stomping ground in Bishop Arts, Lucia. Today we received word that this was indeed a fact. Check out the message below. We can’t seem to get enough of this talented chef. Definitely on the “chef to watch” list.    Continue reading

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March of the Unicorns at Dude, Sweet Chocolate

unicornby Steven Doyle

Last year Dude, Sweet chocolatier  Katherine Clapner offered up anatomically correct human hearts that were butcher shop ready and made up entirely of chocolate. They were a huge hit, as you might expect. This year, however, she is erring on the side of rainbows and kitty cats sprinkled with fairy dust. Please enjoy your pink unicorns made up of 72% chocolate. We look forward to next year where we suggest more chocolate innards.    Continue reading

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