Stonewood Grill and Tavern

Making a good thing even better!

The newest addition to the Stonewood Grill ensemble opened its doors February 26th with something exciting to offer residents and guests in the Brandon area. The restaurant has all the same great Stonewood flavors, but a new energy and unique style has been added. Steve Papero, who is also President of Concept Development for Stonewood Holdings said, “The Brandon restaurant has an updated look that sets the stage for integrating Chef Mike Drury’s culinary with our quality beverage and service to create an outstanding experience for Stonewood guests and employees.”

Stonewood has kept to its promise of quality without compromise in the revitalization of its restaurant design. The concept remains upscale yet casual with beautiful new fabrics, carpeting, colors and finishes as well as a different yet classic style for the servers’ attire. The ceilings feature lighted domes inlaid with handmade glass tiles and LED lighting. High top and community tables have been added to the tavern’s traditional booths and banquettes. Leather sofas in the lobby provide comfortable seating for taking in the lively atmosphere. There’s an outdoor patio, covered by an “S” shaped awning, with tables and benches where guests can meet for a drink or gather before dinner in the pleasant Brandon weather. It’s also a perfect place for Stonewood’s popular wine sampling events. Music is still part of the background sounds, both inside and out, with soft sounds of current vocal artists and a touch of the familiar jazz amplified with state-of-the-art equipment.

“We listened to what you love most about Stonewood and enhanced the style and energy of the place.” -- Steve Papero, President of Peach Valley Restaurant Group and Concept Development for Stonewood Holdings

Stonewood Grill has begun incorporating some of these exciting changes made to the Brandon design into its other established restaurants. “We have been building a solid, quality foundation of success over the last nine years and will continue to evolve, providing guests with a unique dining experience,” says Papero.

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