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 home town 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. When he's not behind the stove, Jon spends every minute possible with his 6 year old son Talan.
JEFF HUDSON is a born and raised Texan with 25 years of restaurant experience. Over his career he has learned first-hand every facet of the restaurant business, holding the positions of server, bartender, event manager, maître d', assistant general manager and finally his current role as general manager. This “from the ground up” knowledge made Jeff a perfect fit for Chef Stevens' new endeavor. “When I turned my focus to staffing, Jeff was the first call I made. Having him out front gives me peace of mind, allowing me to focus on the kitchen. He's a true pro.”
From dearly departed Gershwin's and Star Canyon to more recent stints at Perry's, Hibiscus, and Neighborhood Services, Jeff's fine dining resume allowed him to work with some of the most well-known chefs in Dallas. Along the way, he reaffirmed something he'd been told his whole life.
“My mother taught me that true hospitality starts the minute a guest walks in your door. Jon is as passionate and hard-working as any chef I've been around so I know what comes out of his kitchen will be exceptional.
It's my job to make the front of the house experience equally as memorable.”
Even though the restaurant business is very demanding, Jeff feels fortunate to have a career in something he enjoys so much.
“I'm a lucky guy. My favorite childhood memories involve food, whether it was sitting around the table eating my mom's amazing food or eating leftover pizza with my sister watching cartoons. Now I get to eat great food and hang out with friends old and new every day! How great is that?”
When Jeff isn't at the restaurant, he's at home playing games with his young son Nathaniel or watching cooking shows with his wife Brenna.
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."
AMELIA HENDERSON was born and raised in Grand Prairie, TX. She went to high school at Arts Magnet where she studied Theatre. After college at University of Cincinnati, she moved to New York where participated in quite a few off Broadway productions, however she found herself working at Gramercy Tavern actually by chance. There she found her passion for restaurants.
Gramercy was an amazing experience. Meeting Danny Meyer and learning the fundamentals of hospitality changed her outlook on dining. She quickly learned that there is more to dinner. Under the guidance of the management team, Kevin Mahan, Scott Reinhardt and Juliette Pope, she spent the next 5 years cultivating her knowledge of food and wine. Also once Chef Michael Anthony took the reigns from Tom Colicchio, Amelia was able to get her hands dirty in the kitchen. Michael taught Amelia the fundamentals of working in a kitchen and his passion for sourcing local ingredients.
After Gramercy Tavern, Amelia followed her mentor Kevin Garry to an up and coming restaurant group, Epicurean Management. They were small, but ambitious. Led by Chef Gabe Thompson and his pastry Chef wife Katherine as well as sommelier Joe Campanale, they had begun a serving Italian cuisine with a downtown New York trend. Gabe and Katherine became friends of Amelia's as Epicurean grew. At their flagship restaurant, L'Artusi she also began her love of geeky Italian wine.
As Epicurean grew, Amelia became the Director of Private Events and Guest Relations, but she missed being in the trenches of a restaurant as well as her home town. She kept looking for reasons to come back to Dallas and finally made the jump in April.
Soon after she met Jon Stevens where her first interview was a tour of the Stock and Barrel space whilst still under construction. Amelia is excited to open a new space, and after years of fine dining, she looked forward to great food in a relaxed atmosphere.