Stone Brewing has been passionate about the Slow Food movement since they opened their doors more than twelve years ago.
“Stone was among the very first to incorporate the slow food movement into beer. Twelve years ago it was pretty unheard of,” said Gregg Frazer, Stone Brewing VP of Hospitality. “We’re proud to be trend-setters, not followers. We one million percent believe that whether its in five years or ten years, regenerative farming is coming and it’s the right thing to do. We’re happy to be among the first.”
Stone Brewing World Bistro & Gardens’ recently launched new menu demonstrates the company's ongoing commitment to sustainability, ethical sourcing, and buying as much as possible from local farms, like Sunrise Farms Citrus in Vista and Fresh Origins in San Marcos.
Keeping the dishes affordable was another important goal, and given the challenge of slashing prices while maintaining a commitment to locally or ethically-sourced ingredients, the team decided to redesigned the menu completely.
Shareable plates are now mostly within $12 to $14 and entrees between $13 and $28, including the likes of Chinese sticky ribs, inspired by Stone’s Shanghai location. The pork ribs are coated in a soy, garlic, ginger sauce so delicious you might just lick the plate.
The Medianoche – Stone’s version of the late-night Cuban sandwich – is perfect for soaking up high ABV IPAs with Yucatan-style braised and pulled pork layered with sliced ham, Stone IPA whole grain mustard, homemade pickles, and Emmental cheese on a pressed potato-bricohe bread and served with plantain chips.
To share, the Yellowfin Ahi Poke “Nachos” feature wonton crisps topped with wakame seaweed salad, marinated cucumber, avocado crema, scallions, and sriracha mayonnaise.
And, on the lighter side, the fruity goat salad is a sweet and savory salad of baby greens, seasonal fruit, homemade spiced nuts, craisins, and blackberry gastrique with a Meyer lemon vinaigrette, topped with beautiful filo-wrapped goat cheese nests drizzled with local honey from San Diego Honey Company.
The new menu also includes what might be the best burger in San Diego.
There are a lot of delicious burgers in San Diego. There are cult-favorite counter-service burgers like Rocky’s , Hodads, and Balboa Bar & Grill. There are steakhouse-quality burgers from Fort Oak and Born & Raised. But Stone has now taken the burger game to a whole new level by partnering with one of the best regenerative farms in the country.
Their burgers feature certified organic, 100% grass-fed, 28-day dry-aged beef from Belcampo's regenerative farm and Certified Humane USDA processing facility where the cows are compassionately raised. The stock nurse, raise their young, and forage on 20,000 acres of organic land at the base of Mt. Shasta in Northern California.