44 Stone Public House

44 Stone Public House is set to open Tuesday, February 15. The restaurant – and its likely best-in-Columbia selection of single malts – will be a gastropub and is owned by CoMo kitchen veterans Dave Faron and Mark Sulltrop. It occupies the former Hemingway’s space in Peachtree Plaza.

I stopped by today, met Dave and picked up a preliminary menu. It looks very encouraging. Well thought-out, focused – English, really. Lamb sliders, rarebit and deviled eggs with house-cured smoked salmon show up as appetizers. Burgers – one served on a pretzel bun – appear alongside a Monte Cristo and a grilled cheese with fried egg and arugula on the sandwich menu. The U.K.’s love of Indian food is reflected in tikka masala and curry dishes. Entrees include neeps and tatties, fish and chips and bangers and mash. Good times.

Inside…well, they weren’t lying – they haven’t changed the interior much. But what they have done seems to work pretty well. The sweeping purple curves and banquettes remain, but gone is the bead curtain and the heavy feel. Natural light from high along the front wall of the restaurant further deglooms things. All in all, it’s more convivial, less clubby-feeling.

With a conservative menu and minimal renovation, 44 Stone may not please everyone right off the bat. I think it shows they’re serious.

For more information (including some pics) visit them on Facebook.

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Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

5 thoughts

  1. Not mentioned menu items:

    Flavored popcorn (toffee, bacon, smoked salt, cayenne) – for $2
    Lamb sliders
    Ploughman’s lunch
    Roasted chicken
    Grilled salmon
    Colecannon
    Malt vinegar slaw
    Mushy peas

    Yum.

  2. Oh I am so excited to read this! Can’t wait. Am hoping they will one day experiment with a real English Breakfast. What a treat that would be!

    Thanks for the update Scott.

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