Stone Bar Inn

Reviews 4

BO

Bob Miggs

We were at stone bar for New Years Eve and sad to say we will never return again . I was a huge lover of Andrew Moore and his restaurant but obviously he must be burned out on the business . We were two couples . Myself and my brother in law ordered Delmonico steaks and we both like them extra rare . Mine came to the table and it was black . The chef must of known he messed up because he put some type of melted sauce on it to try and cover it up because my brother in laws steak did not have this on it . His steak was cooked perfectly but it was inedible . More two thirds of his steak was fat and grizzle . Our waitress came to the table and asked if something was wrong because she could see we were not eating so we both very nicely told her what was going on . She said she would send Carol to the table so we waited for here but she never came . We didnt see the sense of sitting there any longer so I paid the bill and our waitress asked if she came over and I said no I guess she doesnt care . I assured her we werent upset with her that it wasnt her fault but to let Carol know she lost 4 long time customers . As a final insult as we were walking out the door Carol turned her back to us . What an insult and how terrible is it to not even have the decency to come to the table . I also own a business in Stroudsburg and know a lot of people and I promise I will do everything in my power to steer people away from the Stone Bar Inn . How sad is it that this upset me so much that I am typing this review as the ball drops on New Years Eve . Shame on you Carol and Shame on you Stone Bar Inn . This is a response to owners Response which he deleted ! Andrew No one ordered a Charr on the steak I dont even know what a Pittsburgh Charr is as you called it ? Also what you dont know is my brother in law is a master chef for over 35 years at a well known Country club in New Jersey and he and I know the difference between a cheap low quality steak and Prime Angus . He asked me to tell you to stop buying Manager Specials at Restauraunt Depot . . Bottom line is this Mr Moore .......There was a problem and the waitress was told and she said she would ask Carol to come to the table and neither her nor you did . We should not have been ignored the problem should of been addressed at the table and perhaps this negative review would have been avoided . There was no offer to replace or recook two new steaks or to remove them from the bill , Your solution was to offer 1 free dessert for two bad entrees and that tells me you dont care .... I am very disappointed and saddened by this because there is very limited fine dining in the Pocono region . Perhaps you will see this as a lesson and bring your quality back up and stop cutting corners .

MI

Mikhail Veygman

A diamond in the rough. Really surprised to find a place with a quality of food as good as this place in the place as hidden as where it is located. But I digress. As I mentioned the food is top notch but the service needs to improve may be just a little. It is making a great place perform just shy of its potential. But lets start from the beginning after a big snow storm we decided that we were too lazy to cook at home and since the storm had subsided quite awhile back we thought we might go out to eat. We were already tired of the usual suspects around the area so we thought that looking for a new place might be worthwhile. And it was. Myself, my wife and two of our kids walked in around 6:30 on a Thursday night and the place was not quite deserted but it was pretty empty, which was sort of expected given the snow that just finished a few ours back, we sat down. The menu is not extremely sophisticated but wine list was well explained rather than the usual just year, winery, and grape. The dishes I would not call sophisticated but they are well prepared and extremely tasty. Kids loved the chicken strips with fries, which is fairly unusual for us. My wife had escargot and French Onion soup, which were amazing, I had smoked trout appetizer, which blew my mind by simplicity and taste (not easy to do). For our entrees we had a Rack of Lamb and Game. Dishes came out just as we had ordered them medium rare lamb (which most places cant do) and Game in the same way. As a side note I am not sure why considering how much hunting is happening around Poconos that more places dont serve venison, boar or wild birds. Desert was great too as raspberry creme brulee hit the spot just right. The only two problems that we have noticed were that some of the details were not adhered too like anchovies on a caesar salad that we requested or black tea that we asked for but never actually got. Minor but leaves some room for improvement.

DA

Dave Flynn

My second time at the Stone Bar Inn and when I called in to make a reservation I had the option of seating at the Chefs Table. Whereas this was one of my girlfriends favorite places and I wanted it to be extra special, I jumped at the chance. Im a foodie and Im addicted to watching all the big time Chef/Restaurateur TV programs (Top Chef, Hells Kitchen, Netflix Chefs Table, etc...), so although I had never been to a chefs table, I was well aware of the honor and what to expect. Unfortunately, this was anything but what I expected. Dont get me wrong, the food and the service were great, but when you have a chefs table seating, you expect more of a VIP experience and this felt more like over flow seating from the dinning room or where youd put the bad kids for thanksgiving dinner. There was no interaction with the Chef other than the initial hello as we walked into the kitchen. There was no sample tasting of anything, there was nothing special about this chefs table, in fact it really shouldnt even be called a Chefs table. It should be called a table in the kitchen. If you like watching people wash dishes and bus food around while you eat, then this is for you, but if you want the VIP experience that sitting at a Chefs table normally means, I wouldnt recommend this. As I said before, the food and the service was good, just dont waste your time with the so called Chefs table.

TR

Trisha Rose

This was once one of my favorite restaurants, however I will never go back again. This is an expensive establishment with diner quality wait staff. We were stuffed into a tiny booth - so small we couldnt even open our menus much less cross our legs, or move at all forcing me to spend the entire meal staring at the person 2 foot away across the table. Although we had a dinner reservation we were seated right next to the bar / door to outdoor patio. It was really loud although that is not unusual, drunk people were making a huge brouhaha and it was annoying. As to the food. I think the chef has lost his way. Everything is so sauced you lose the flavor of the meal itself. The vegetables were beautifully prepared and perfectly cooked. Finally we were totally offended when the hostess presented us a bill with a 18% gratuity added. Now normally we would tip 20%, but tipping should be at the discretion of the patron, not the establishment. All in all it was the most dreadful experience Ive ever had there and will never return.