When The Stone House Caf opened last September, crowds came calling. Owner Paul Abowd, a longtime local restaurateur, drew many diners. So did tables on the planted terrace skirting the Reebok Question Mid White Party
This dish should be rich and creamy. Reebok Blacktop Pump
Such puzzling touches occur with other dishes, too. A flaky halibut special sports a nicely golden crust, but bland sorrel mushroom sauce dotted with capers adds nothing to texture or flavor. Three of those capers just three also appear in a lake of lemon sauce that soaks the bottoms of two mushy crab cakes. Why not drizzle the sauce?
The kitchen does succeed at breakfast. The smoked salmon omelet features a fresh, fluffy casing and a zesty cargo of salmon and vegetables spiked with goat cheese and dill; a pour of crme frache ups the richness. Earthy black bean and vegetable hash accompanies the omelet; so does homemade bread already dressed with marmalade. I don't like marmalade, and it's odd the restaurant would choose my spread for me.
The beautiful river rock home, now in its eighth decade, deserves a great restaurant. But right now, it feels like Stone House is trying to do too many things to do all of them well.
Italian sausage flecked with rosemary brings a welcome addition to the standard formula for pasta carbonara, but I can't Reebok Ladies overlook watery broth pooling in the bottom of the bowl.
of dishes. But after eating at Stone House five times since it opened, I wonder if uneven food and service can be explained, at least in part, by the challenges of offering large menus in a charming, but still fairly small, restaurant.
1930s river rock house.
The mild fall made dining outside so pleasant that I almost forgave lunchtime stumbles like a dry chicken sandwich and servers who sent food to the wrong table.
At Adele's, his former restaurants, Abowd offered lengthy menus, and that hasn't changed at Stone House: The breakfast, lunch and dinner menus each list dozens Reebok Ladies Walking Shoes
The weather had at least one other effect: it delayed my actually eating inside Stone House, where Abowd has done a solid job of working within the construction limitations of a historic building. There's no vestibule, which sometimes means a crowd at the door, but the bar curves elegantly off the entrance, and booths and tables in the dining areas are cozily arranged (or a bit close together, depending on your point of view).
Service continues to improve at Stone House. Servers, now in snappy black, appear more familiar with menus, and an edgy, wisecracking bartender who offended some customers seems to be history. Still, my dinner server doesn't list prices or some preparations for specials, two small but important lapses. He redeems himself by immediately removing from the check a peach Margarita deemed too weak.
Stone House still needs foundation
Roasty French onion soup is light but still satisfying; this quality also distinguishes corn and chicken soup and steaming pork tamales made fresh daily.
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