Stone River Grille

Bursting With Flavors, Bustling With Excitement

By John Voket

So maybe you’re looking for a place where you can sip a few margaritas and watch the stars come out beside a babbling brook. Or a sun-splashed patio where you can laze through Sunday brunch taking in the smooth grooves of live jazz.

Maybe you go for thick, juicy steaks, or exotically flavored seafood dishes. How about a satisfying French onion soup, or a mouth-watering crepe to go with that cappuccino?

Are you looking for a place to take in some live theater, a film, or how about live stand-up? How about finishing off your big night out tucked into in a cozy corner saloon sampling a rack of craft brews?

And what if you need a place to throw your kid’s Sweet 16 party; or a soiree for mom and dad’s 30th anniversary?

How about getting all that, and never having to leave the building?

That’s what Stone River Grille owner Gary Seri is talking about.

He and his staff, including John Fernandez — lifelong chef to New York and Fairfield County’s elite – are ready to make the most out of one of Newtown’s more interesting hospitality spaces.

But before any of the bells and whistles, Mr Seri has turned the grille into a whole new experience for patrons who may have attended former tenant eateries. It all starts with the food — fresh, flavorful and filling.

“I could be standing talking with you at your table, and every time a dish goes by, you’ll see me look away for just a second to be sure that dish looks as good as it’s going to taste,” Mr Seri explained during one recent visit to the Sandy Hook Center establishment. “And if it doesn’t, I may excuse myself and grab the waiter so we can bring it back to the kitchen to make it right.”

Accomplished Chef

Not that Chef Fernandez lets too many get by. He made his mark catering to the elite at some of Fairfield and Westchester County’s most upscale country clubs.

But he also wrangled his share of woks in a busy urban Chinese place and worked the kitchen at a popular Latin bistro, as well.

“I’m a product of Bullard Haven’s culinary program,” Mr Fernandez said of his Bridgeport alma mater. “I grew up cooking Italian and French, and moved on to Latin and Asian. I trained under eight or nine European master chefs by the time I was out of high school. Every job was a new education.”

And he brings it all to the table at Stone River, literally.

“One of the first dishes I ever learned was French onion soup,” Mr Fernandez said. “I took that recipe from Bridgeport, to Long Island, to New York City and back — everybody still loves it.”

He also prefers to let the food do the talking by keeping the recipe and the presentation simple, but with a special twist.

His jalapeño poppers are wrapped in bacon and kissed with a honey chipotle sauce; his banana crepes are slathered with hand-whipped cream and injected with yummy Nutella; his key lime sautéed chicken breast comes al bruschetta with sliced avocado and a balsamic glaze; and the award-winning sea scallop apps are bedded with wild mushroom.

Savory Steaks, Seafood

During a visit with The Newtown Bee, Chef Fernandez’ New York strip arrived looking savory and grilled perfectly rare. The accompanying potatoes were whipped just right, and the flavorful grilled zucchini and sautéed spinach each held their own.

“We’ve been getting into a lot of seafood lately, too,” Mr Seri said. “We’re doing more dishes with muscles, oysters and lobster.”

In the coming weeks Stone River will be duplicating an idea Mr Seri has launched with great success at his Monroe restaurant, Panino’s, offering his “Takeout Family Dinner for 4.”

“It will offer a choice of four types of chicken, pasta, salad and bread for $20,” he said. “We’ve been doing it for three years at Panino’s and we sell out every week.”

The Stone River Grille also offers something unique in Sandy Hook, a rustic gathering hall that can host a party of up to 100 in the refurbished second floor space.

“We’ve already had more than 50 events since we opened up the second floor,” Mr Seri said. “Our goal is to have a place for your affordable gatherings.”

More Entertainment

The Grille is also in an expansion phase for its entertainment offerings.

“Jazz on the patio, dinner shows, one-act plays, a Connecticut Film Festival screening, stand-up comedy,” he said. “We’re trying it all, and it’s just five minutes from home for most of Newtown.”

Having such a high profile historic building in Sandy Hook, Mr Seri hopes to continue to anchor community activities. He’s already planning an upcoming St Patty’s Day party with live Irish music. And he thinks events like “a taste of …”, a neighborhood village fair, and an outdoor blues or jazz festival will help get Sandy Hook Center humming with excitement.

“We’re not a corporate outfit, so we can move on these ideas pretty quickly if we think they’re going to work,” he said.

The Grille is currently taking reservations for several dinner seatings planned for Easter and Mother’s Day. And plated Sunday brunch is served weekly from 11 am to 3 pm.

Keep on top of what’s happening by visitig stonerivergrille.com. And Mr Seri recommends calling ahead to 203-270-1200 for reservations to guarantee a seat for any size party seven days a week.