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.
TOMMY BLACKBURN is a Dallas native with over 15 years of experience in the hospitality industry. After attending university in Austin, he moved to New York City to pursue work in music and film, two of his passions. Tommy soon found interest and opportunity in New York City’s fine dining culture. He worked for Jean George Vongerichten at his Tribeca French-Asian concept, 66. Tommy then opened the famed Spice Market. In addition, he launched Jeffrey Chodorow’s Japanese restaurant, Ono, on the ground floor of the Gansevoort Hotel. Tommy attributes his time in New York City to significant influence in his career.
After 3 years in New York City, Tommy wanted to return to Austin and be a part of the cultivating food scene. He worked with Austin Chef, Shawn Cirkiel, at his popular downtown concept, Parkside and also his southern Italian concept, Olive & June.
Tommy decided to return to Dallas in 2013, to be closer to his family. He had a stellar opportunity to open a craft cocktail salon, Midnight Rambler, with some old friends from New York City, at the Joule Hotel. He worked at Midnight Rambler, as the General Manager, an amazing experience.
As General Manager of Stock & Barrel, Tommy brings seasoned experience not only in the restaurant sector but also in elevated cocktail crafting. Being an Oak Cliff local, Tommy is thrilled to be a part of Stock & Barrel and working with Chef Jon Stevens in Bishop Arts.
TOM YUENGLING was born and raised in the San Francisco bay area. After graduating high school, he moved to Portland, Oregon to begin his culinary journey at the Western Culinary Institute. Upon receiving his diploma, Tom worked under Michael Chiarello at Tra Vigne and also spent time at world renowned Bouchon and French Laundry. While moonlighting at the CIA Greystone, Tom developed his love for the pastry side of the kitchen under the teachings of French Laundry pastry chef Stephen Durfee. Shortly thereafter, Tom was named the lead pastry chef at Bouchon at the young age of 19.
Seeking to elevate his pastry expertise even more, Tom made a bold decision to leave the comfort of Napa Valley to attend pastry schools in both France and Switzerland. Among other heralded venues, Tom served as the Pastry Chef de Partie at Gm Zum Adler in Switzerland under Michelin star Chef Markus Gass.
After returning to the states and spending time in Seattle, Tom most recently worked at Central 214 and with Chef John Tesar at Spoon but views this as the most exciting opportunity of his culinary career. "Teaming up with Chef Stevens at Stock & Barrel is a wonderful opportunity for me to revisit my love for the savory side of the kitchen, while continuing to create amazing pastries. It's the best of both worlds for me."
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.