Delicious: Stock & Barrel

Diver scallops: Photo by James Coreas

At one point during construction earlier this year, the old Safety Glass Co. building had three walls, no floor and no roof. Now the building has a façade that is clean and simple yet eye-catching from Davis. Designers reused wood from the building for interior touches. It is exactly what Stock & Barrel chef/owner Jon Stevens wanted — he even made the patio tables himself using wood from the old ceiling. Stock & Barrel is Stevens’ first restaurant venture after a career that has included working with Avner Samuel at Nosh. The menu changes every two or three months, but already there are favorites on the menu. The wagyu meatloaf is the restaurant’s biggest seller. “I’m happy doing dishes that make people want to come back, and that they have a craving for my food,” Stevens says. Stock & Barrel has an open kitchen surrounded by 12 bar seats. “It’s a very hospitality-first approach,” Stevens says. “I want to make people feel like they’re a part of the family we’ve created here.” —Rachel Stone