Delaware Today Savor: Restaurant Review of Two Stones Pub in Newark
Hail Stones: Two Stones Pub is clearly a place to worship beer, but its menu is far from your typical pub-grub.
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At a Glance
Two Stones Pub
2 Chesmar Plaza, Newark, 294-1890, twostonespub.com
Tabasco-smoked pork, hog wings, Scottish salmon, beer
Starters and sandwiches: $5-$11
Are you guys beer drinkers? Because…we have a lot of beer.”
At Two Stones Pub, the “Are you a beer drinker?” question—posed by servers before each meal—is largely rhetorical. Proprietor Michael Stiglitz, the corporate chef behind The Pickled Pig Pub, is a bit of a beer nut, to put it Bud Light-ly, and his Two Stones pub is a literal shrine to ales and porters: “COME WORSHIP AT THE BEER TEMPLE,” reads his takeout flyer. Flung in each corner of his cozy pub are Buddha statues, content smiles played across their faces and beer bellies hanging proudly.
If you are even remotely interested in craft beer, this is your Shangri-La. There is beer memorabilia every which way: antique cans of Big Buck beer, melted glass Flying Dog bottles, growlers, crates and on and on and on. Tin shingles line the wall, corresponding to tin beer signs and adverts. There are 25 rotating craft brews on draft, another 100 or so bottles, fun one-offs and reserve bottles, a cask beer engine, and “Randall the Enamel Animal,” a Dogfish Head-engineered hop-infusing module.
Two Stones (not a euphemism, the owner swears) takes over the spot along Del. 4 previously occupied by Piece of Ireland, and Stiglitz has used the spot to germinate the ideas first introduced at Pickled Pig (as well as flagship Pig + Fish, both in Rehoboth): a relaxed gastropub vibe with a strong microbrew selection and elevated, Anglo-evoking fare. With Two Stones, he upped the ante. The goal here is destination drinking—a spot for beer geeks to gather, to quaff, and to compare en masse ABVs and IPAs; a place like Boston’s Lord Hobo or ChurchKey in Washington, D.C.
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