I walked into the soft opening of Stoney River Steakhouse and Grill with high expectations. They definitely delivered.
The meal started with an appetizer for the table, a San Francisco Spinach dip. It was creamed spinach and water chestnuts served with Parmesan flatbread. The spinach dip was fantastic! It was hot, creamy and thick. The Parmesan flatbread was crunchy and you could taste the sharpness of the Parmesan cheese.
Next up was biscuits and a salad and then the entrée. I’m all about ribeye steak so I went with the 14-ounce ribeye, what the restaurant describes as a tender, well-marbled cut of aged beef. The steak was juicy, filled with flavor, cooked to perfection. The mashed potatoes were smooth, creamy and thick.
Last but not least was the dessert. The general manager, Sherif Reyadh told me that I had to try a dessert that had ice cream with it because the ice cream is very special. So I went with chocolate fudge cake that came with fudge and vanilla ice cream on top. The chocolate fudge cake was rich and chocolatey.
As for the ice cream, Mr. Reyadh wasn’t kidding. It was creamy, airy and rich. It wasn’t until after I ate it that he proceeded to tell me that the ice cream is flown in from Humboldt Creamery in California. Unreal!
