celebrating the glories of eating in brooklyn. from the gut.

Wednesday, November 15, 2006

The L Magazine on Stone Home's Expanded Menu

The daily specials scrawled on a chalkboard outside the restaurant sounded amazing, even though until recently the kitchen was secondary, serving snacks to go along with wine tasting from the 130-bottle list. The new head chef, I’m sure, is extremely talented. That much is clear from dishes like house-cured Striped Bass Tartare with shaved fennel, pomegranate seeds, and peppercress ($9), and Cervena Venison Loin with roasted Brussels sprouts and cranberry jus ($22).


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