Here's a closer look at Stock & Barrel, chef Jon Stevens' first solo venture that recently debuted on the burgeoning strip of Davis Street that's also home to Zoli's, Pier 247, Bar 303 and the soon-to-relaunch Cretia's. The modern industrial decor incorporates reclaimed wood, concrete floors, brushed metal chairs and several shades of gray but still evokes a sense of warmth thanks to a vibrant orange-tiled wall backing the open kitchen, small potted plants and what's probably one of the biggest chalkboard menus Dallas has ever seen.
As for the menu, Stevens' "kitchen Americana" offers a lineup of dishes that range from approachable comfort fare (braised pork cheeks over cheesy grits and Wagyu meatloaf) to the slightly more unusual ("coal roasted" eggplant and crostini with fava beans, speck and mascarpone). Starters and sides range from $5 to $13, while entrees start at $14 for a brisket burger and top out at $29 (scope out the full menus below).
The cocktail list features house infusions including caramelized pineapple rum, cherry gin and mandarin vodka; the now-ubiquitous Moscow Mule gets reinvented here with mezcal and Crème Yvette, a violet liqueur. The not-yet-launched weekend brunch menu strays from the same old eggs Benedict variations with toffee-croissant French toast, an egg sandwich with halloumi cheese and mahi mahi tacos with chorizo and pickled onions.
For now, Stock & Barrel is open Tuesday through Saturday for dinner; reservations can be made by calling the restaurant at 214-888-0150. Look for brunch service to begin next month.