Sunday 5-9 // Closed Monday // Tuesday - Thursday 5-10 // Friday - Saturday 5-11
Brunch on Sunday 10:30-3
316 Davis St. Dallas, TX


This is an example of dishes you will find, however we do change our menu frequently.


STOCK & BARREL represents, quite simply, Chef Jon Stevens lifelong dream as a chef. He has put his heart and soul into the creation of Stock & Barrel, not in hopes of being the next “it” restaurant, but rather with the end goal of becoming a mainstay on the Dallas dining scene for years to come.

Jon 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. Positioned right on the “main drag” on West Davis Street, S&B has 2,800 square feet of indoor space and features an oasis like, dog friendly patio, and an open kitchen designed with 11 counter seats for those that want to watch the action in the kitchen up close. Stock & Barrel is open for dinner Tuesday – Sunday and brunch on Saturday and Sunday.

Expect to see various fish, fowl, and game from the rotisserie and custom wood fire grill, as well as house made pastas and dumplings. Finally, Jon has dedicating an entire section of the menu to the art of, his favorite comfort food, fried potatoes.

Consistent with everything else in Stock & Barrel, 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.

CHEF JON STEVENS was born in Mendocino, California and raised in San Francisco, California. He began his culinary career in San Francisco at the age of 19 working in his Uncle Phillip’s kitchen at the Canterbury Hotel. Almost immediately, Jon felt a strong passion for cooking and turned to his uncle for advice on how to turn his passion into a career. Rather than take the somewhat traditional route of culinary school, he advised Jon to pursue a business degree from San Francisco City College while simultaneously tapping into the vast wealth of culinary expertise in the area.

Content to pay his dues and learn the art of cooking from the ground up, he spent the next seven years as a line cook at stalwarts Mecca, Jardinière, and The Dining Room at the Ritz Carlton. At the end of 2000, Jon decided to make a move to Dallas and join Chris Ward at The Mercury as his Chef De Cuisine. This was also his introduction to Mico Rodriguez – a friend and mentor of Jon’s to this day. After three years at The Mercury, Jon joined Avner Samuel at now defunct Aurora as his Chef de Cuisine.

In 2005, Jon was offered and accepted the position of Executive Chef with Dutch based Supperclub, which also meant a return to his native California. The desire to focus on a smaller restaurant environment and to return to his new hometown brought Jon back to Dallas two short years later. He held the Executive Chef position at Mignon in Plano for three years then had a short stint with Nick Badovinus and Neighborhood Services.

An exciting opportunity to reunite with Avner Samuel presented itself, prompting the duo to open Nosh to wide acclaim in September 2010, earning rave reviews from virtually every notable food publication. While that partnership was very successful, Jon was ready to pursue his lifelong dream - owning his own restaurant.

He served as chef consultant with Mico Rodriguez on his most recent project, Mesero Miguel, while working on plans for his own restaurant launch as well. Jon’s dream came to fruition in late spring 2014 with the opening of Stock & Barrel, an American wood fired grill located in the bustling Bishop Arts District.

In the Summer of 2015, Jon married MG, his best decision yet. When not in the kitchen, Jon is traveling, working out, grabbing a concert, dining out with MG or spending time with his son, Talan.

At Stock and Barrel, JOSEPH WAITE displays his passion for hospitality as a general manger, bringing a quality level of service to Jon Steven’s Bishop Arts restaurant.

Joseph was first introduced to the restaurant industry as a teenager working in various restaurant jobs. During this time, Joseph realized his passion for hospitality, and transitioned through various postitions at some of Dallas’ top restaurants.

In 2012, Joseph’s girlfriend began studying veterinary medicine abroad, and Joseph was soon to follow her to the small Caribbean island of St. Kitts. He was able to use his skills and knowledge that the restaurant industry had provided, and began working as a bartender at a little beach bar, welcoming tourists and taking care of local Kittians and ex-pats. Joseph met a lot of new people on the island including aspiring restaurateur, Doug Lombardi, in need of advice on how to launch a new concept on the island. Here Joseph used his nearly 20 years of experience in the restaurant industry to help create a true Italian pizzeria, Dolce Vida, that is still a hit with tourists today.

After a quick stop through Baton Rouge, Joseph was finally getting to settle back into his hometown of Dallas. He returned to work in the budding restaurant scene, once again working with some of the top restaurant groups in Dallas. When the opportunity presented itself, Joseph jumped at the chance to work with a former colleague, Jon Steven’s, and accepted the position of general manager. Stock and Barrel has been the most influential experience thus far in his career, and he strives to continue to learn and rise to the challenge in his new role.

MG STEVENS grew up in East Texas. However, she considers Dallas her home and has lived in Dallas since 1998.

She graduated from Texas A&M University in College Station with a Bachelor of Science in Community Health. With 20 years experience in sales, marketing and customer service in the healthcare field, MG is a welcome addition to Stock & Barrel to ensure that the customer experience is exceptional.

“The customer experience in any business is EVERYTHING. The food can be flawless, but I won’t return if I don’t enjoy the experience. It directly relates to the emotion you feel while dining and goes way beyond great service and food.”

When outside of hospitals and Stock & Barrel, MG is involved in various charities and volunteer work. She and Jon’s current non-profit focus is Mosaic Family Services, which provides shelter, medical, legal and counseling services to survivors of Domestic Abuse and Human Trafficking.

MG serves on the events committee, Co-Chair of the 2015 Annual Gala and on the Board.

Traveling, working out, art, live music and spending time with her tribe, favorite Chef and their fur baby Simon, helps to create balance in light of a busy bee schedule.

316 Davis St. Dallas, TX


Sun 5-9
Tues - Thurs 5-10 (closed monday)
Fri - Sat 5-11
Sun 10:30-3