Stone’s newest restaurant Smoke and Rye may be based in a Staffordshire town, but it has its heart and soul planted firmly in the US of A.
Smoke and Rye opened without fanfare a few weeks ago above Oatcakes & Milkshakes in what used to be The Olives. The owners wanted to have a gentle launch, to make sure everything was spot on. But after two packed-out weekends and a flurry of 5* reviews on their Facebook page, word is quickly getting out.
First up, the restaurant looks fantastic. Quirky lighting, furniture with real character, intelligent use of solid wood and metal – with some USA flourishes – all work together to create a ‘steampunk’, American craft vibe.
Much of the furniture is really different, giving Smoke & Rye a unique flavour.
The lighting is a real feature at the restaurant. We visited at lunchtime, so we can only imagine the effect it would have when it’s dark outside.
There are some finishing touches to be done, including more feature lighting in the saloon area and a decorative divider to separate it from the main restaurant space. So it’s only going to look even better in Smoke & Rye over the next week or two.
The aim for the menu is simple: to deliver the best, authentic food the United States has to offer. There are burgers, ribs, roast chickens, wings, steaks and more types of fry you’ll know what to do with. But it goes way above the stereotypical things that may pop into your head when you think ‘American food’, and there are plenty of vegetarian choices.
There’s smoked burrata infused with beef tomatoes and chicory leaf; West Coast broth with smoked dumplings; oven-roasted sea bass; eggplant parmagiana with garlic rye; Big Mac and cheese; and pig brawn with mustard sauce and sourdough.
Side dishes include grilled corn with truffle butter, bone marrow mash, apple or smoked coleslaw, potato salad and more. And those fries – truffle, sweet potato, Spam fries and regular (although to call them that is doing them a huge disservice – they’re amazing).
You can see the full menus on their website. But be warned, they will be changing regularly as the chefs deliver a seasonal tour of the States.
The blackened cajun chicken burger (pictured above) was a real humdinger. With avocado, thick slices of beef tomato and a spicy chipotle sauce, served with crunchy sweet potato fries and washed down with Samuel Adams Boston lager, it was a heavenly meal.
If burgers are your thing, there’s a special Wednesday evening offer that’s currently running. Check out their Facebook page for details.
And if you wanted further evidence of their attention to detail and passion for quality, Smoke & Rye produce their own sauces. Be careful with the Devil’s Spit, mind!
This thirst for the authentic can be seen in the drinks, too. As well as the Samuel Adams mentioned, the Sierra Nevada draught lager from California was to die for. Meanwhile, there’ll be over a dozen imported US craft beers on offer very soon, with a good selection already in place.
There’s an extensive range of cocktails as well, and with Smoke & Rye split into saloon and restaurant spaces, it’s a place for having a drink as well as a meal. Be aware, by the way, that under-16s are welcome at lunchtimes until 6pm and at private parties.
A world away from American-style chain restaurants and with its heart and soul rooted in the flavours and the spirit(s) of the States, Smoke & Rye could have hit on a winning formula.
Highly recommended.
[box type=”note” ]Smoke & Rye
Stafford Street, Stone
Call: 01785 501254
Email: smokeandrye@gmail.com
Website / Facebook
Opening times:
Monday and Tuesday: private parties only
Wednesday and Thursday: 5.30pm to 11pm
Friday and Saturday: 12pm to 3pm / 5.30pm to midnight
Sunday: 12pm to 11pm
Nearest parking:
Crown Street car park just round the corner (and free after 6pm)[/box]
