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Foxyco, from the owners of Stock & Barrel, shines with terrific drinks from Lauren Festa, skillful cooking from Jon Stevens


To celebrate the fourth anniversary of their first restaurant, Stock & Barrel, owners Jon (center, top photo) and MG Stevens did more than exchange gifts and open a bottle of Champagne; they opened a Dallas Design District restaurant called Foxyco.

“I wouldn’t let Jon call it ‘Foxy’ or ‘Foxy and Company,’ so we settled on Foxyco,” says MG of her husband’s penchant for calling her “foxy.”

With a clean, contemporary, black-and-white design, Foxyco, on the edge of the Design District, skews more upscale and refined than Stock & Barrel, whose modern industrial look feels well-suited to its gentrified Oak Cliff locale. Foxyco’s menu skews less rustic, too, eschewing Stock & Barrel’s uncomplicated pastas, burgers and steaks for bolder dishes such as duck confit with spiced prunes and melted leeks, and Big Eye tuna tartare with miso dressing served on big blocks of crispy rice.

Mixmaster Lauren Festa, who created noteworthy beverages programs during her tenures at FT33 and, more recently, Flora Street Cafe, is working a similar magic at both Foxyco and Stock & Barrel. Another stroke of magic: no valet parking.

“We know what people in Dallas like and don’t like about a restaurant, and they don’t like valet parking,” says Jon, who is also the restaurants’ exec chef. “We have 85 seats and 85 parking spots, so nobody needs to valet.” 921 North Riverfront Blvd., Dallas; (214) 295-5532 or foxyco.com.

A version of this story appears in the July issue of 360 West Magazine

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