Five Things: The Tap Room at Stone House Inn, Little Compton
Sean DeBobes, GoLocalProv Dining Critic
Five Things: The Tap Room at Stone House Inn, Little Compton
The Stone House's serene Tap Room has more to offer than it's beautiful atmosphere. On all fronts, the Taproom has proved to be a premier culinary destination.Last time GoLocal Dining Critic Sean DeBobes visited the Stone House's Tap Room, it had just taken center stage after the fine Pietra shuttered for the season. Was this Little Compton luxury inn still a culinary destination? DeBobes headed back south to check. Here are the five things he wants you to know.
One. The Scene.
When visiting the Stone House, it is impossible not to take a moment to enjoy the beautiful vistas. On both the drive out to Little Compton and once you have arrived on the property. Miles of stone walls and huge vibrant hydrangeas in deep purples dot the landscape. Gentle sea breezes coming across the large lawns provide instant relaxation, while the outdoor fire pit promises great conversation with new and old friends.
Two. The Problem of Choice.
I’m convinced some bars and restaurants just want to bombard you into a state of confusion with their massive menu offerings. A la Encyclopedia Cheesecake whatever. The Stone House, and by extension the Tap Room, is all about relaxation and simplicity. The cocktail menu really speaks to this. Husband and wife team, Kurt & Tricia Galloway, Chef and Food & Beverage director respectively, curated a simple but crowd pleasing summer cocktail list of four must have beverages. I opted for the (newly) classic St. Germain Martini. Hendrick’s gin and the elderflower liqueur blend with a straightforward lemon juice and simple syrup. This drink was well balanced, subtly sweet, and refreshing, perfect for a summer sip.
I found a sure crowd pleaser in this dish. A thin white pizza crust was grilled and topped with a perfect summer medley; flavorful heirloom tomatoes and sweet caramelized onions. For even more flavor chef tops this find with smoked gouda and drizzles with balsamic and olive oil. The combination of a slight char with juicy fresh tomatoes and the smoky Gouda create a memorable flavor that shouldn’t be missed.
Four. Bivalves.
It is hard to see the waves when you walk into a restaurant without ordering some seafood. It’s also hard in Rhode Island to see the promise of a gourmet clam cake and not try them. It starts in the best possible way, with a light fluffy inside and a crisp golden outside. A heavy handed clam juice makes each bite properly saline. These perfect bites were really elevated with a tangy and spot-on lemon and caper tartar sauce. Still in a seafood mood I also ordered a bowl of steamed mussels. While the flavor was tremendous, a rich herbed tomato broth with saffron and toast points, the mussels themselves did have a bit too much grit for me. For the brilliant flavor, I would be willing to try them again.
Five. Berry Tart.
The way to my heart has always been through a berry tart (no blueberries needed). So I was heading into this dessert with ardent anticipation. It certainly delivered. Chef prepared a deep dish tart, overflowing with raspberries, strawberries, and blackberries all folded into a sweet cream cheese. This was delicious, sweet and tart, reminiscent of all things summer. The beautiful lattice patterns helped to delay me diving in by several seconds.
