Written by the Seasons is one of three Oak Cliff restaurants on Michelin’s Recommended list. Photography by Kathy Tran.
Three Bishop Arts restaurants have made Michelin’s Recommended list.
The winners include Lucia, Stock & Barrel and Written by the Seasons. Stock & Barrel and Written by the Seasons are both returners to the list.
Lucia is a first-time winner of the category this year. The Italian restaurant previously earned a Bib Gourmand in 2024 and 2025, which celebrates “restaurants worldwide that serve exceptional food at a great value.”
The Michelin Guide entry for Lucia describes the dishes to “favor clarity and comfort over excess, allowing quality ingredients and careful technique to take center stage.” The entry also notes that the wine list is “thoughtfully assembled.”
Stock & Barrel opened in 2014, earning its first Michelin Guide spot a decade later, and has been recognized for three consecutive years in 2024, 2025, and now 2026.
“Set in the charming Bishop Arts area, Jon Stevens’s Stock & Barrel is the perfect neighborhood spot,” reads the Michelin Guide entry on Stock & Barrel. “With an industrial chic design, open kitchen, and convivial bar counter, this restaurant is consistently packed with locals, all here for the inviting ambience. Whether you sit at the bar or in a booth, the friendly staff will ensure an enjoyable time. Expect American and Texas favorites that have been given a twist, as in deviled eggs with pickled rhubarb, meatloaf made with wagyu beef, or a bread pudding from croissants. Flavors are big and bold. Don’t miss their caramelized Brussels sprouts charred with chili and cilantro. The wine list features a nice selection of by-the-glass offerings.”
Written by the Seasons has also been recognized as Michelin Guide recommended for three consecutive years.
“You don’t need to be a genius to work out the philosophy behind this likeable restaurant that is a perfect fit for the Bishop Arts District,” the Written by the Seasons Michelin Guide entry reads. “Local ingredients in season are used here to create fresh tasting, colorful, and rewarding dishes. Vegetables are often given star billing rather than mere supporting roles and the kitchen isn’t afraid of incorporating a little international flavor here and there. So, carrots may come with dukkah, branzino with harissa, and pork ribs with miso; and be sure to start off with some of their delicious focaccia. The time of year not only informs their menu but also their cocktail list, so it’s worth exploring. The space is bright and contemporary and the atmosphere, warm and energetic.”
