This June is the ten-year anniversary of the inception of the idea of “Stonewood.” It is a date I remember well because it was my 40th birthday. I celebrated that day on a golf outing with my friend and mentor, Gale Lemerand. That day, Gale and I conceived the idea of a high-quality, upscale but relaxed, casual restaurant. Yes, this year also means that I will turn 50 and I do welcome any and all comments like “Wow you don’t look 50,” but the occasional stiffness I am now feeling in my back and knees is a reminder that time waits for no man.

It took us a year from that fateful day on the golf course to develop our idea and open our first Stonewood. It has certainly evolved beyond our original thought of a golf-themed restaurant. I have many people to thank, for without their hard work and commitment, Stonewood would not exist. I want to take this opportunity to let all those people, co-workers, friends and family, know how appreciative and grateful I am for their support and contributions to Stonewood.

Now its ten years later and we’re ready to infuse even more energy and excitement into the same great ambience that has become so popular with our guests. Brandon, our latest restaurant, was two years in development. I feel our team has created a quality design that will take Stonewood into the next decade. Steve Papero, who directs our concept development, used his creativity and imagination to bring new, fresh ideas to light while maintaining the heart and soul of Stonewood. I particularly like the inlaid tile domes in the ceilings as well as Mark Renda’s metal art sculptures that bring Hudson Hill’s abstract art to life. And of course, the wine room, which is built entirely of glass from floor to ceiling; it really gives our guests a clear view of the wide range of wines we offer. There are other new and exciting additions to all of our Stonewood Grill restaurants. Not only is the design becoming more contemporary but we will also be introducing some new dishes and complementing them with European wines. Chef Mike and I had been talking for some time about incorporating ethnic flavors into our menu and this season seemed like the perfect time to bring them on. Some of those dishes include Pork Saltimbocca with Prosciutto and mozzarella, Duck Confit with raspberry glaze and Bleu cheese crumbles, Carpaccio with fresh-shaved parmesan, grilled Swordfish with bruschetta topping and, for dessert, Tiramisu with chocolate dust – all European classics made with Chef Mike’s flare.

We invite you to try our new flavors and atmosphere and help us celebrate Stonewood’s entrance into our next decade of excellence.

Doug Sullivan, CEO of Stonewood Grill & Tavern