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Jon Stevens’ Stock and Barrel Opens April 2014, Watch it Get Built


 

Well, after watching Bruce Russo’s video on building Stock and Barrel, I know more about sewage systems and grease than I thought possible.

Kidding aside, watching the makings of Jon Stevens’ first restaurant is pretty cool. The ex-Nosh Euro Bistro chef parted ways with Avner Samuels amiably, and now he’s running  the kitchen at his own American place. It will open at 316 West Davis Street next month.

Stevens wrote this letter to the media, explaining all the love that’s going into his restaurant baby:

“Stock & Barrel represents, quite simply, my lifelong dream as a chef. Over my 20 year career, I’ve been fortunate to work with some of the most talented chefs in the country and have learned firsthand what it takes to build and sustain a successful restaurant. I am putting my heart and soul into the creation of Stock & Barrel, not in hopes of being the next “it” restaurant for a few months, rather with the end goal of becoming a mainstay on the Dallas dining scene for years to come.

I chose Bishop Arts not only because of the people and sense of community in the neighborhood, but also because it has truly become Dallas’ most exciting dining destination. There are some incredible, chef driven restaurants in Oak Cliff and I’m very thankful that I’ll be a part of that scene. Positioned right on the “main drag” on West Davis Street, S&B will have 2800 square feet of indoor space and will feature an oasis like, dog friendly patio. I’m also a big fan of open kitchens and love interacting with guests so I have designed a 14 seat kitchen counter for those that want to watch the action in the kitchen up close! Stock & Barrel will be open for dinner Tuesday – Sunday and brunch on Saturday and Sunday.

My first ten years as a chef were spent in San Francisco at Mecca, Jardinière and The Dining Room at the Ritz Carlton. My Dallas resume includes, among others, local stalwarts The Mercury, Aurora, Jaspers, Nosh and most recently Mesero Miguel. From those experiences, I’ve developed a love and flair for unpretentious yet refined American dishes with Spanish, French & Italian influences. My time in northern California taught me that local farmers are the lifeblood of any successful restaurant. I realize phrases like ‘sourcing from local artisans’ and ‘farm to table’ have become cliché and seem to be stamped on every other menu in town but I will maintain an uncompromised focus to find the best local ingredients available.

The stars in my kitchen will be the wood burning grill and rotisserie. I’ve hand selected a blend of local Texas woods to give just that perfect hint of smoke to the meats, fish and vegetables we will be grilling nightly. I’ve long felt the rotisserie is vastly underutilized in today’s best kitchens. Suckling pig, bone in rib roasts, and exotic fowl are just a few of the items I’ll be slow roasting on the spit. Expect to also see a variety of hand cut pastas as well as some of my more popular dishes like baked eggplant and goat cheese dumplings. Finally, I am dedicating an entire section of the menu to the art of fried potatoes. French fries are a comfort food for me and I’ve developed a menu above and beyond sweet potato and shoestring options with different sauces to mix and match with each offering.

Consistent with everything else at my restaurant, the beverage program will be approachable without sacrificing quality. You’ll see many locally crafted beers, great American whiskeys, seasonally crafted cocktails and a well-balanced, value oriented wine list.

I fully realize great food brings diners in but great service keeps them coming back. Stock & Barrel will provide humble, yet attentive service with an abundance of smiles and unending hospitality. You will always feel welcome in my restaurant.

Making diners happy with my food has been my passion for over two decades. Building a restaurant from the ground up with the freedom to make decisions on even the smallest of details is very rewarding. Stock & Barrel is my dream and I look forward to sharing it with you soon.”