Stock & Barrel

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

Modern American with a wood-fired grill.
Food prepared for both meat centric and veg centric diners. Fresh pasta, steak, fish and nightly chef specials!