by 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:
Without a doubt my favorite appetizer of the season. These lump crab fritters are served with a Mandarin sweet and sour sauce.
Fava bean toasts with speck ham, marscapone and balsamic.
Shaved Brussels sprouts with currants, bacon, goat cheese and pine nut vinaigrette.
It was easy to see why the Wagyu meatloaf with smoked bacon and melted onion hash is the most popular order at the restaurant. So delicious. This is not mom’s meatloaf.
Braised pork cheeks with cheese grits and and pickled shallots.
We also ordered several other items but we were in a ravenous dining frenzy, and I did not snap all the photos I should have. These would include the (delicious) chickpea panisse served with smoked tomato and harissa cream, the grilled octopus ceviche, and the coal roasted eggplant served with grilled vegetables and bulgur salad. The latter was plate licking good, and the panisse went so quickly I will need to go back for a second round and actually savor the tasty bites. I also battled for the last bite of the white cheddar cauliflower that was laced with melted onions and confit garlic.
I dined with a chef and a restaurant owner, and the resounding decree was that we all needed a return visit to Stock & Barrel to finish up what items we did not order.