The Kitchen @ Stone Brier

By VIRGINIA STILL

The family owned and operated Kitchen@StoneBrier in Stockton serves up American cuisine and has an ambiance that is warm and inviting. Guests will likely nd much to enjoy with the contemporary décor, food selections, cocktails, themed rooms, events and an exclusive wine list.

“We call this a hidden gem,” said A licia Quismondo with the management team at the Kitchen. “ A lot of our guests call it an oasis in Stockton and once they step in our doors they are blown away and they say this place should be in San Francisco. You don’t feel like you are in Stockton anymore once you walk through the doors and sit down.” e restaurant celebrated its four-year anniversary in March and they have grown exponentially since their opening day. ey are open for lunch and dinner seven days a week and serve brunch on Saturdays and Sundays with bottomless mimosas.

ey will host an Easter Brunch with some specialty items in April. ey also have plans for a special Mother’s Day menu in May. e Kitchen is slated to have monthly events featuring speci c wines and spirits paired with delectable items and a sommelier on hand along with knowledgeable sta .

Regina Bourez is part of the management team as well and specializes in the events, banquets, the bar and concierge service. e boxed lunches, lunch catering, and grocery delivery helped get the Kitchen through the pandemic.

“We did a lot of packages and then we threw in the concierge service that I do,” added Bourez about surviving COVID. “ rough the concierge we do grocery shopping and meals. Most of it was through the restaurant so when people needed groceries, we let them know that we had our fresh produce and prime meats and kept those doors open.” e menu at the Kitchen features American cuisine but has served up other o erings as well like the huevos rancheros, breakfast burrito, chicken marsala and lobster ravioli.

“I think we o er more American but more eclectic; it is not just American fare,” stated Quismondo. “We pride ourselves in good quality, fresh, food. We make all of our food here fresh. We also pride ourselves with our service to our guests. We focus on our guests and when they come in, they have a wonderful experience here from the bar aspect to the food aspect as well and they are taken really good care of.”

For appetizers, the deviled eggs and the deep-fried calamari have been some guest favorites. e CJ Sandwich with turkey, bacon, lettuce, tomato, cheddar cheese and avocado served on focaccia bread with a pesto cream spread is a standout sandwich at the Kitchen.

Eggs Benedict is one of their top selling items on the brunch menu. ere are a couple di erent Benedict options on the menu including the Salmon Benedict and Beef Birria Benedict.

“ e Chef makes an amazing homemade potato salad, like my mom’s,” noted Bourez. “ e short ribs are a top seller for dinner and we put it on the catering menu and it has been a top hit.”

Another dinner option that has been a crowd pleaser has been their USDA prime steaks like the let mignon and rib eye. e eight-ounce prime let has a peppercorn red wine demi-glace served with mashed potatoes and seasonal vegetables. e 12-ounce prime rib eye comes with a garlic and thyme compound butter that is served with a baked potato and sautéed mushrooms. ey do catering and private parties where a special menu can be created. Management team members shared that they are constantly working on the menu to o er guests healthy options including vegan and gluten free menu items. ey have a pizza oven and full rotisserie that they plan on utilizing, which will also expand the menu at the Kitchen. e actual onsite kitchen has been remodeled a few times but was the original inspiration to naming the establishment as it is a focal point. e Patmon family developed the restaurant and the apartment building behind it called StoneBrier; hence the name e Kitchen@StoneBrier. e Patmon Company Inc. is a management and development rm. e owners are Stocktonians and care about the community as they have participated in many charity events.

Quismondo and Bourez shared that people are seeking them out and several customers come from out of town. It is important to them to treat guests like they are part of the family and make sure that they have a unique dining experience. ●

A lot of our guests call it an oasis in Stockton and once they step in our doors they are blown away and they say this place should be in San Francisco.

—Alicia Quismondo