Chef Jon Stevens restaurant Stock and Barrel is just over one year old and already he has made his mark on the Dallas culinary landscape with his excitingly different menu, and dishes that please everyone. The Bishop Arts restaurant has been extremely well received both by critics and the public.
We interviewed Stevens just after he opened his doors and he said this about his cuisine, “65 to 70% of the menu is based on the wood fire grill. We also have this rotisserie that we will be using more. But a lot of the proteins are coming off the grill, with some saute items . A lot of fresh, light salads. A lot of lighter fare in general, pairing with the things coming off the grill. We are doing our own house-smoked bacon. We cold smoke some fish for some different things on the brunch menu”.
There’s a lot to love about this menu including his specials that fly on the menu seasonally, including this beautiful soft shell crab with grilled corn remoulade and vanilla bean peach vinaigrette that is making a short appearance while still available fresh. There is not a reason in this world you shouldn’t make a reservation and try it yourself.
A few other favorite items on the Stock and Barrel menu includes the light and airy crab fritters, the grilled globe artichokes, coal roasted eggplant and the much sought after grilled Wagyu meatloaf wrapped in house-made bacon.
Stock and Barrel is located at 316 Davis Street in Oak Cliff. Make your reservations by calling 214.888.0150.