115 E. Main St.
A state-of-the-art storage system means Stone Balloon Winehouse can uncork anything it likes at any time without fear of half-drunk bottles going to waste. For you, that means it
offers more than typically pedestrian house whites and reds by the glass. Enjoy one while
peering into the glass-fronted bottle cellar upstairs. Impressive.
Chef Jason Dietterick grows tomatoes and peppers on his shared rooftop garden, and his staff gets down and dirty at Blackbird Heritage Farm in Townsend and Whimsical Farms in Newark. The team turns super-fresh ingredients into simple, rustic, delicious dishes.
Any place that makes good Brussels sprouts deserves an award. But this roasted vegetables side—a delightful blend of baby carrots and caramelized Brussels—should be a full entrée. We’d eat a bowl of it.
With its slyly contemporary Old World atmosphere, The Stone Balloon Winehouse is as inviting a place as you’ll find. Executive chef Jason Dietterick’s farm-to-table, nouveau-bistro approach offers everything from the half-pound rib-eye Balloon Burger to roasted rack of spring lamb to local rockfish. A Cruvinet tap system controls the temperature of each bottle on the affordable wine-by-the-glass program. The list of top-shelf wines from around the world is also impressive.
The lengthy wine list at The Stone Balloon Wine House stresses accessibility. Its Cruvinet system—sort of a fancy beer tap for wines—allows customers to sample 2- and 5-ounce pours from a variety of vintners. There are Pinot Noirs from California, Syrahs from the Rhone Valley, Tuscan Sangiovese, Spanish Tempranillo, and representatives from nearly every wine-producing region of the globe. Most bottles are affordable, though those $900 bottles of Château Margaux Bordeaux are sure to impress more than a few.