Stock & Barrel
Oak Cliff restaurant is the passion project of chef Jon Stevens (Aurora, Nosh, The Mercury), executed to perfection. The restaurant is in a prime location on Davis Street, in the former Safety Glass Company building, which has been given a gleaming, charcoal-gray industrial redo, with generous doses of wood to warm things up. The menu is solid and unpretentious, with various fish, fowl, and game from the rotisserie and custom wood fire grill; housemade pastas; and lots of veggies, including an entire section dedicated to potatoes. A solid wine list and cocktails are fun to explore.