Grilling is a great way to cook steaks, roast vegetables, and get the truth out of your teenage son about where your bath salts disappeared to. Sign up for grill benefits with today's Groupon: for $30, you get $60 worth of steaks, seafood, and drinks at Stonegrill on Winchester.
Stonegrill sates stomachs with a menu brimming with robust cuts of meat, delicious desserts, and thirst-quenching libations. Prep taste buds with a crab-cake-and-smoked-salmon spinach salad ($16), or exercise mandibles around goat cheese topped with root-beer barbecue ribs ($17). For entrees, a team of fire-breathing substitute teachers heat lava-extract stones to 800 degrees before sending the stones tableside, where an assemblage of meat cuts are seared to the customer's taste. Kangaroo, venison, wild boar, and bison rib-eye charge taste buds in the Game Combination ($60), and Sterling Silver sirloin rests alongside a lobster tail ($34). Meanwhile, fresh Atlantic swordfish ($30) facilitates fencing matches and crème brûlée topped with berries ($9) ends the meal on a note sweeter than a child's Ides of March wish list.
Patrons sit back as light from flickering candles spills over black-and-white tablecloths, illuminating a warm interior teeming with vibrant red walls, painted wall art, and stained hardwood floors. Customers can sip cocktails under dangling lights at Stonegrill's marble-topped bar, or plan out Michael Cera's next career move while reclining on leather-cushioned sofas and chairs in the lounge area.
Slabs of lava rock gently sear wild game such as venison, kangaroo, and wild boar or lobster and salmon atop Stonegrill's cloth-draped tables, rapidly cooking the meat before patrons' hungry eyes. After the kitchen crew heats their stones to temperatures up to 427 degrees Celsius, servers convey them to tables by white platters accompanied by glistening hunks of raw meat to be cooked on the rocks for about one minute on each side. The chef also orchestrates his own dishes for those who don't wish to cook themselves, relying on little seasoning and eschewing fatty oils to allow meat's natural flavour to shine in his Louisianan- and Italian-inspired dishes. Deep leather armchairs and modern wood stools cradle patrons between bright yellow walls, as the heels of agile servers click across hardwood and tile floors, tapping out Morse code renditions of current pop songs.