Located in the Bishop Arts District, Stock & Barrel has quietly become a standard-bearer for what American cooking can be when approached with imagination and precision. Chef‑owner Jon Stevens has created a restaurant that balances comfort with refinement, showcasing the vibrancy of seasonal ingredients over a wood-fired grill that infuses everything with subtle smokiness. Recognized by the Michelin Guide, Stock & Barrel has built a reputation for delivering bold, nuanced flavors that feel both familiar and exciting.
Stevens, a San Francisco native, honed his craft in some of the country’s most respected kitchens before planting roots in Dallas. His philosophy is simple: treat every ingredient with respect, push flavor boundaries, and keep the experience approachable. Since opening Stock & Barrel in 2014, he has transformed the Bishop Arts culinary scene, blending rustic techniques with modern American sensibilities.
The menu reads like a carefully curated narrative of wood-fired excellence. Start with deviled farm eggs crowned with smoked salmon roe and chives, each bite rich, creamy, and briny. The whipped feta, dotted with black currants, candied pecans, and grilled bread, teases the palate with its playful tang. For a lively crunch, the salmon tartare tacos arrive on crisp sesame tuiles with avocado and serrano, perfectly balancing tender, cool fish with bright, spicy accents.
Greens and sharable plates carry the same thoughtful approach. The grilled romaine heart, sprinkled with white cheddar and almonds, delivers smoky depth against crisp leaves. A roasted pear panzanella layers baby arugula with Gorgonzola dulce and caramelized shallots under a subtle vanilla vinaigrette, producing a dish that is both sculptural and soulful.
At the core of Stock & Barrel is its command of fire. The wagyu meatloaf, thick and luscious, sits atop a potato, bacon, and onion hash with peppercorn butter melting into every crevice. The Texas ribeye, charred and juicy, comes with cowboy butter and hand-cut fries, smoky fat playing against the crisp edges. Jumbo blue shrimp over cheesy grits offers a briny, creamy contrast, while Korean fried chicken demonstrates Stevens’s versatility with texture and seasoning.
Wood-fired pastas and grilled dishes extend the menu’s story. Malfalde with smoked pork sugo, wagyu meatballs, and parmesan marries rustic texture with refined flavor. Cacio e pepe with hand-cut spaghetti and jumbo shrimp brightens the palate with citrus and peppery accents. Even lighter dishes, like wild Isle salmon over cheesy grits with caramelized shallots and salsa verde, carry the hallmark smoky touch.
Vegetables and sides are treated with equal reverence. Caramelized Brussels sprouts dance with chili and garlic, accented by cilantro. Charred green beans tossed with roasted oyster mushrooms, pecans, and herb butter highlight the kitchen’s finesse with fire and balance.
Desserts are an indulgent final note. The toffee croissant bread pudding, draped in salted caramel ice cream and sea salt, delivers warmth and richness, while the dark chocolate mousse with orange zest and olive oil is simple yet unforgettable, a fitting end to a meal that celebrates flavor and craft in equal measure.
Stock & Barrel has earned its Michelin Guide recognition not through consistency, skill, and heart. It is a place where wood fire, seasonality, and thoughtful execution converge, where each dish tells a story, and every meal feels like a small celebration of American cuisine at its most deliciously ambitious.
