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    Oak Cliff Dining Scene

    Oak Cliff eatery Stock & Barrel fulfills lifelong dream for chef-owner Jon Stevens

    Teresa Gubbins
    Mar 14, 2014 | 12:27 pm

    Chef Jon Stevens has remained veiled about his new Oak Cliff restaurant Stock & Barrel, opening in the old Safety Glass building on West Davis Street. But as its sometime-in-April launch nears, Stevens has opened up about the concept, revealing that it represents his "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," he says in an explanation of the restaurant's roots. "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."

    "The rotisserie is vastly underutilized in today’s best kitchens," Stevens says. "Suckling pig, bone-in rib roasts and exotic fowl are just a few of the items I'll be slow roasting on the spit."

    Stevens began his chef career in San Francisco at Mecca, Jardinière and the Dining Room at the Ritz Carlton; he says that his time in California taught him that local farmers are the lifeblood of any successful restaurant. In Dallas, he's worked at The Mercury, Aurora, Jasper's, Nosh and, most recently, Mesero Miguel, where he's developed a love for "unpretentious yet refined American dishes" with Spanish, French and Italian influences.

    The "stars" in his kitchen will be the wood-burning grill and rotisserie, where he'll burn a blend of local Texas woods to give the "perfect hint of smoke" to the meats, fish and vegetables grilled nightly.

    "I've long felt the rotisserie is vastly underutilized in today’s best kitchens," he says. "Suckling pig, bone-in rib roasts and exotic fowl are just a few of the items I'll be slow roasting on the spit."

    Diners can also expect to see hand-cut pastas as well as some of Stevens' signature dishes, such as baked eggplant and goat cheese dumplings. But perhaps the most meaningful development on the menu is his righteous elevation of the noble spud.

    "I am dedicating an entire section of the menu to the art of fried potatoes," he says. "French fries are a comfort food for me, and I've developed a menu above and beyond sweet potato and shoestring options with different sauces to mix and match with each offering."

    The restaurant will have 2,800 square feet of indoor space, plus a dog-friendly patio. A fan of open kitchens and the guest interaction that encourages, Stevens designed a 14-seat kitchen counter to catch the kitchen action up close. Stock & Barrel will serve dinner Tuesday–Sunday and brunch on Saturday and Sunday.

    His location on West Davis Street is just a stone's throw from Bishop Arts.

    "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," he says. "There are some incredible, chef-driven restaurants in Oak Cliff, and I’m very thankful that I’ll be a part of that scene."

    Stevens' avocado and seafood salad with creme fraiche and caviar.

    Stock & Barrel
    Photo courtesy of Stock & Barrel
    Stevens' avocado and seafood salad with creme fraiche and caviar.
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    Greenville Avenue News

    Revered Dallas restaurant Terilli's to open spinoff on Greenville Ave

    Teresa Gubbins
    Aug 11, 2025 | 10:39 am
    Italchos at Terilli's
    Terilli's
    Italchos at Terilli's

    A Dallas dining institution is expanding: Terilli's, a staple at 2815 Greenville Ave. for 40 years, is opening a second outlet dedicated to takeout, just down the street.

    The new location will be at 2820 Greenville Ave., in the former Val's Cheesecake, which closed in December 2024.

    The expansion came about as a result of the pandemic, says Amanda Terilli Loyd, who owns the restaurant with her mother (and founder) Jeannie Terilli and her brother Joey Terilli. They plan to open in mid-fall.

    "Ever since COVID, our to-go has increased," Loyd says. "It got to where we could not accommodate all the to-go business because we are also a full service restaurant. We were so busy that we were turning people away."

    Jeannie opened Terilli's Restaurant in 1985 with a concept of "fun Italian", with the signature dish being the Italchos, their Italian twist on nachos featuring pizza crust chips topped with red sauce and a cheese blend.

    The menu also has spinach-artichoke dip, bruschetta, lobster ravioli, and chicken thighs over angel hair pasta. Reasonable prices, live music, and a nice selection of wine have made it a Dallas mainstay.

    The new outlet will serve other purposes as well, Loyd says.

    "It will help us fill the gap at lunch," she says. "We used to be open for lunch but we never reopened after the pandemic. This is an opportunity to serve a lunch menu without having to be open for full service."

    The menu will be concise. "We will probably skip specialties like steak and seafood because they don't travel well," Loyd says. "But we will definitely offer most of our pasta dishes, a few appetizers, and the Italchos. We'll also offer lighter items like sandwiches, in a combination with soup to make it lunch-friendly. Since the location has its own kitchen, everything will be cooked to order there — we just won't have a dining room."

    It'll also give them a platform for catering to businesses who want to order large lunches.

    "We'd been thinking about it, and when Val's came open, I was staring at it one day, and said, 'Let's try the to-go there'," she says. "Once we saw the space, we felt like it was perfect. With both Terilli's on Greenville Avenue, it creates a perfect scenario where, if we need something, we can run over and grab it from the restaurant."

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