Stone House Redmond

We still have some plates and great glassware. Everything is priced to move

This Saturday and Sunday from 12-4 we will be having a garage sale!! We have some pots and pans, storage containers, plates, bar ware, silverware, some equipment and more. Everything must go!!!

When I first started in the kitchen I read the book becoming a chef. I always remembered one of the chefs saying that your signature dish is most often something you never intended and when I opened the Stone House I found that it was a true statement. The chili crusted steak was a last minute addition to the menu when I first opened because I needed a steak dish and it was meant to be a place holder until I came up with something better. Before I knew it I couldn’t take it off the menu no matter how hard I tried. Chili crust recipe. 1/2 # brown sugar, 7tbsp kosher salt, 5tbsp smoked paprika, 5tbsp dark chili powder, 1tbsp+1tsp cayenne pepper, 1tbsp+1tsp white pepper. Sear your steak on both sides and finish in the oven. Cool to desired doneness. Drain oils from the pan and cover steak with 2 tbsp of rub. Grab the steak with your tongs and use the hot pan to rub crust on to you steak. Let the steak rest 3-5 minutes and enjoy

Did you know that once upon a time we served lunch!! Inspired by a sandwich I had at xoco in Chicago, to this day this is my favorite. The Spanish dip, slow roasted pork with pickled shallots, cilantro and aioli on a crusty French baguette dipped smokey guajillo chili broth

A blast from the past. This was taken after our second anniversary dinner with Stevens Winery. With the restaurant now closed you’ll have to indulge me as we take a trip down memory lane celebrate The Stone House over the next few weeks!!

Stay safe and hydrated this weekend, back open on Wednesday.

We are looking for an experienced server to join our team!!! If you are interested or know someone who would be a good fit for us please inquire at [email protected]. Schedule is Wednesday-Saturday

New ice cream machine comes tomorrow so we are whipping up some fun mew flavor bases. First in the machine will be Mexican mole flavored@with chocolate, cinnamon, vanilla, pasilla Oaxaca, clove, allspice and coffee.

This might be one of my favorite dishes to ever make the menu. Beef tartare with bone marrow flan, beet pickled red onions, frisée, saba and grilled bread. We are open Thursday-Saturday from 5pm this weekend so do t forget to make your reservation!!

The banana split, a dessert that takes me back to my childhood and who doesn’t need to feel like a kid right now. Molten chocolate cake with oven roasted banana and banana cream, vanilla ice cream, rum caramel, roasted coconut and caramelized pineapple sauce. Available when we reopen on Thursday. See you soon!!

One week from today we are back open for in person dining, make your reservations because we are almost full!!! Testing continues today with Anderson Ranch rack of lamb, romesco, potato croquettes, roasted artichokes, pickled asparagus, pea vines, minted lamb demi-glace. See you soon!!

Getting closer and closer to reopening!! Next addition to the menu. Burrata, English peas, asparagus, spring onion, radish, dandelion salsa verde, tomato water and serrano ham tea.