Deep Dining Roots

×

Expand

It’s quite the undertaking to make a new restaurant feel like a longtime member of an area’s dining community. But thanks to Stone House Restaurant’s property, team and offerings, it comes across seamlessly. 

After selling Coal Vines Pizza and Wine Bar in Southlake four years ago, husband-and-wife duo Paul and Lisa Pardo were ready for retirement. But they felt drawn to Stone House Restaurant’s history. The 1940s home was recently outfitted for a salon, but Lisa says she saw the location’s potential. 

“We have lived in Colleyville for years and have always driven by this house,” Lisa says. “We’ve always said it needs to be a restaurant.” 

Once the opportunity to create their own concept came up, the Pardos seized it and opened the eatery in late September. They partnered with chef Thomas Dritsas, who spent the last 20 years as the corporate chef for Del Frisco’s Restaurant Group, and Greg Kalina, the general manager of Fort Worth’s Del Frisco’s for more than 14 years, to construct a new eatery that fit the needs of Colleyville diners. 

“We thought we were done. We were going to enjoy being retired,” Lisa says. “Paul said, ‘I have to find something to do.’ This isn’t exactly what we had planned, but here we are.” 

The warm and inviting home reflects its name, providing a cozy yet sophisticated ambiance for those expecting quality cuisine. 

“We kept the house as original as we could,” Lisa explains. “We want them to feel like they have stepped into our house. Like they are in our home enjoying a wonderful meal with family.” 

After finding a seat, either at a table inside or on one of the two patios, order a round of drinks to warm up the evening. The Elevated G&T — Ford’s Gin, St-Germain, artisanal tonic, cucumber and mint — acts as a posh take on a classic, while the Stonefashioned — Bulleit Rye, Stone House bitters and charred orange — provides deep flavors. For something new, try The Boulevard. The cocktail — pineapple, citrus-infused vodka and orange peel — takes two weeks to make thanks to the care that goes into the fermenting process. And the final result proves that time worthwhile. 

After enjoying a few shareables, like the blue crab empanadas served with fire-roasted pepper jelly or warm bacon cheddar biscuits served with honey butter whip, get ready to dive into a few fresh, juicy steaks. 

The Chili-Rubbed Akaushi Flat Iron, served with charred shishito peppers and chili-rubbed lime butter, comes packed with flavor thanks to its bold ingredients. But the hand-cut ribeye lets the meat do all the talking, plated with au jus. Delicate flavor combinations can be found in the lamb sirloin, accompanied by snap pea succotash and rosemary lemon reduction, as well as the seared salmon, served with blistered baby broccoli and smoked tomato butter. 

Hefty appetites can indulge in the buttermilk fried chicken tenders, served with hand-cut fries and Texas chive ranch, and the gulf shrimp and grits, accompanied by crawfish, hatch chili corn and tasso bacon. 

Championing both subtle flavors and robust recipes, Stone House Restaurant proves to be a great date night spot, perfect for marking special occasions. And after looking over the dessert menu and finding buttermilk pie with a Texas pecan crust and warm bourbon bread pudding served with Henry’s vanilla ice cream and bourbon caramel, dining in can prove to be its own celebration. 

“We want this to be the place you come and make your memories, celebrate life’s journey,” Lisa says. “We are here for the community. We are here to serve.”