Every so often, a business meeting places me near one of my favorite Dallas neighborhoods, and recently that happened near the Bishop Arts District. A few months back I stopped by Stock & Barrel for lunch, only to learn they open for dinner on weekdays. I was disappointed, but the wait paid off — I returned with a friend for Sunday brunch.
With several tempting dishes on the menu, we asked our server for recommendations. He helped narrow our choices to two items we decided to share.
I ordered the Fried Spicy Spaghetti, which features Wagyu meatballs, fried spaghetti and charred tomatoes, finished with two fried eggs. It had a pleasant kick and was one of the most inventive dishes I’ve had in a long time. The server explained that the noodles are soaked overnight in a spicy sauce, then pan-fried the next day. The result was bold, textured and memorable — simply WOW.
My friend ordered the Wood Grilled Wagyu Meatloaf — another standout. I’m typically picky about restaurant meatloaf, preferring homemade versions, but this one is exceptional. Served with gravy, an onion-and-potato hash, and topped with fried eggs, it elevates classic comfort food to a new level. If my companion doesn’t pick it next time, I will.
Stock & Barrel bills itself as a modern American wood-fire grill under the direction of Chef Jon Stevens, and the team aims to make the restaurant a Bishop Arts staple. From our visit, that seems likely — the food, service and atmosphere all support that goal.
The restaurant occupies about 2,800 square feet indoors, plus a dog-friendly patio. An open kitchen with counter seating allows guests to watch the culinary team at work. They serve dinner Tuesday through Sunday, with brunch available on Saturday and Sunday.
Address: 316 Davis St., Dallas (Bishop Arts District)
Website: www.stockandbarreldallas.com