OOB: Stonewell Restaurant


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In a Nutshell

Mediterranean steaks, salmon in tarragon butter, and penne with feta; brunch served with a complimentary glass of champagne

The Fine Print

Promotional value expires Jan 16, 2013. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. $20 brunch or lunch option valid for Sunday brunch, buffet lunch, or lunch banquet. $40 dinner option valid for dinner banquet or dinner buffet. Dine-in only. Valid for two or more people. Not valid for alcohol. Not valid on holidays. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

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Choose Between Two Options

  • $20 for $40 worth of Mediterranean dinner for two or more
  • $10 for $20 worth of Mediterranean lunch or brunch for two or more

The menu includes seafood such as broiled salmon with tarragon butter, dill sauce, and spinach ($19.99); meats such as grilled lamb chops with rosemary, lavender, and olive salsa ($22.99); and pastas such as penne Mediterranean with tomatoes, onions, feta, and parmesan ($16.99). On Sundays an American-style brunch ($11.59–$18.99) delights palates with eggs benedict, peel ‘n’ eat shrimp, and belgian waffles.

Stonewell Restaurant

When chef and artist Stelios Koutouvides and his wife, Niki, founded the Stonewell Restaurant, they did so with help from family. Over the years, their restaurant has been staffed by sons, Ari, Daki, and Niko; Niki’s sisters Starno and Loukia; and a revolving cast of nieces, nephews, and other extended family members. The Stonewell even keeps the decor in the family—Stelios’s original paintings of local landscapes decorate the three dining rooms, adding a personal touch that, unlike papering the walls with old diary entries, is pleasant to behold. Complementing these paintings are photographs of old stone wells, which hang from exposed brick walls, potted plants, a white fence, and the crackling fireplaces that warm each dining room.

Behind the scenes, Stelios and his team massage Mediterranean seasonings into USDA-certified Angus beef, sea scallops, and coastal fish. They toss traditional sauces and feta cheese with pasta, and grill lamb chops. Servers pair these dishes with beer and more than 40 wines, relaxing guests during dinner, private functions, and karaoke on Friday and Saturday nights.

Customer Reviews

Great food keep up john
John E. · January 18, 2013
also love the informal bar and friendly services
Jennifer B. · July 22, 2013
Our waitress was friendly and very helpful being our first visit to your restaurant. Her name was Alexis. Thank you Alexis!
Kathleen M. · March 22, 2012

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