concept was and still is, to provide a focal point for the community to enjoy simple yet elegant cuisine in a
relaxed and friendly atmosphere. Our motto ‘seasonal, savory, sincere’ embodies this vision,” says Jackie Stone, who can be found chatting with guests each day at Royal Stone. “Every night we feel as if we’re just hosting another dinner party, whether it be for a large crowd or a few intimate tables. We love the opportunity to build this relationship with the community.” Emitting natural hues of warm browns with soft touches of gold and
red, Royal Stone is a comfortable space with cozy booths along picture- window walls, with intimate dining tables and a curved granite-top bar where Royal Stone keeps a selection of boutique wines, craft beers and kombucha. Outside, an elongated patio lined with black iron railing and succulents, wraps around the corner of First and Upas, with large red shade umbrellas and heaters set to work overhead as sunny days turn to crisp nights. Executive Chef Sara Shannon prepares everything from scratch
in pursuit of Royal Stone’s vision, of simple yet elegant cuisine with European flair. Each dish is prepared with fresh, seasonal ingredients; the end product is a menu dotted with staples like the Flat Iron Steak and the polenta battered Fritti Mari alongside seasonally changing plates like the satiatingWarm Vegetable Salad and newest star of the show: a perfectedBurger & Frites with house garlic aioli, fontina cheese, butter lettuce, heirloom tomato, red onion and house pickles on a brioche bun (add bacon, egg or mushrooms for a dollar more). During brunch, the busy bistro is abuzz with orders of guest favorites
like Brioche French Toast with seasonal fruit and sweetened cream cheese andVegetable Hash with jalapeno vinaigrette. Rounding out this morning meal is an assortment of traditional and exotic mimosas and artisanalStumptown coffee direct from Portland, Oregon. Oenophiles will also enjoy Royal Stone for its ongoing wine specials.
Half price bottles are available everyWednesday and Sunday with the purchase of any dinner entrée and the wine bar has also begun exploring wines from different regions and countries during$6 Wine Flight Nights every Thursday during happy hour (4 to 6 p.m.). Each week focuses on a new terroir, with July emphasizing Portuguese and French wines as well as varietals from Lodi, California. Also available eachThursday is Royal Stone’s newprix fixe dinner special featuring guest’s choice between two house favorites, Beef Bourguignon or Pasta and Meatballs, paired with a glass of wine and gelato for $25. For the post-work crowd, Royal Stone offershappy hour every
Wednesday through Saturday between 4 and 6 p.m. The extensive happy hour menu features $6 wines, $1 off draft beers and chef-crafted appetizers all priced at or under $10. A quick tip: happy hour appetizers change seasonally, but expect to see small plates like meatballs in marinara, hummus with crudité, fried calamari, fontina cheese with ciabatta toast, shrimp and steak tacos and a must try – the newer Napolitano Pizza Fritti inspired by John’s family recipes.
Royal Stone, located at 3401 First Avenue is open Wednesday through Sunday and serves lunch, happy hour, dinner and weekend brunches. Become one of the restaurant’s #LoyalRoyals by socializing on Instagram at @ RoyalStoneBistro. For more information or to make a reservation, call 619.738.8550 or go
toroyalstonebistro.com.
Royal Stone was named one of the top new restaurants of 2016 byEater San Diego and most recently received Yelp’s “People Love Us” award, along with a Community Improve- ment Awardin spring 2017from the Bankers Hill Community Group, for its contributions to the neighborhood. “As the years go on we hope to continue to develop our relationships with our neighbors and bring in more members of the community at large,” says Jackie Stone. “Most of all we are so grateful to the neighborhood for supporting us the way they do. Our guests continu- ally thank us for being here and want to do everything they can to help us succeed. They are truly our partners in this exciting venture.”
JULY 2017 | RAGE monthly 75
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