by Steven Doyle
In our ever vigilant desire to find the best burgers in the Dallas area we have separated them into two classes, a chef driven burger and the classic burger joint where that seems to be their primary vocation. This hunt for the very best has led us across the city to some pretty amazing examples of what a burger should be. A great burger means an interesting bun, toasted or not, quality meat, and a smattering of high grade accouterments. This curious chase chase brought us to Stock and Barrel.
If you haven’t been to Stock and Barrel, it is the chef Jon Stevens’ restaurant located in Bishop Arts that has been quietly doing it right for some years now. You can read our question and answer session with Stevens on craveDFW. Here we learned that a majority of what Stevens serves is fired off on his wood grill. This is where we find tasty additions to his menu such as the beautiful globe artichokes, a crazy good bacon wrapped wagyu meatloaf, and of course the wagyu brisket burger.
The burger is laden with house-cured bacon, aged cheddar, crispy onions and horseradish pickles creating a classic burger kicked up to a level only this chef could create. The burger is served with hand cut russet potatoes that are thin and crispy, and has its own aioli on the side. This is exactly what a chef-made burger should be, and definitely tops our list of favorites in a city that holds dear to this sandwich.