Jon Stevens grew up in California and came to Dallas to cook at The Mercury under Chris Ward. He spent years after that working with Avner Samuel at Aurora and Nosh, two of the most serious kitchens Dallas had at the time. When he finally opened his own place in 2014, he picked a gutted old Safety Glass building on West Davis Street in Bishop Arts and built it from scratch — raised the roof two feet, poured new concrete floors, moved load-bearing pillars, redid the plumbing.
The 14-seat kitchen counter he put in is still one of the best seats in the neighborhood. The open kitchen behind it has been running the same way ever since: wood-fired grill, seasonal ingredients, food that appeals to both meat-forward and vegetable-forward diners without compromising for either.
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by Steven Doyle
by Steven Doyle
