Stones Throw — Restaurant in Cape Coral

We decided to give Stones throw a shot after really enjoying two meatballs. We’ve been to two meatballs more than once and always left satisfied. I would say 3 out of 5 stars is a solid review for our first experience at stones throw. We had reservations and sat down with no issue, admiring the atmosphere and interior design they put together. All we order for drinks were some beers so that was hard to judge, they served us the butter with bread which was simple but good. The butter was unsalted which may be plain tasting to some. For an appetizer we decided on a French onion soup which was quite good. Seasoned nicely and nothing I would change. The waitress was active and made sure we had what we needed.

The biggest reason for the 3 stars was the main course. A surprising disappointment. After an hour of waiting we received our meals which couldn’t have been more wrong, I’ll list them one by one. The sous vide chicken dish was amazing. Everything as is should be and delicious. Second was 3 different filet dishes. Mine was an 8oz filet with smashed potatoes and broccolini. I received a very “small” 8oz with very little flavor cooked poorly as medium. It came with rice and lettuce which was not close to what I ordered. The 8oz was quite small and if I cooked it I would be disappointed. The second filet was 8oz cooked “well done” was cut in half to achieve this, which is a strange choice for such a small filet you shouldn’t have to butterfly cut a small steak to get to well done. That dish was served without the fries when it was supposed to have them. The third filet meal was cooked medium like the first was was overly charred on the outside. The sides were also wrong with mashed potatoes instead of fries. The waitress was sure to make sure all of the sides were correct and the sides were the honestly the best parts. All of the steaks were a great quality meat but cooked sub par at best. The service was great but it was disappointing to see so many simple mistakes for a low requirement dinner at a steep price. We let the waitress know of all the different issues we had and the sub par cooking. The waitress acknowledged us but didn’t do much about it. We waited a bit longer and expected to express our concerns to the manger to help a “new” restaurant but no one came over. So we paid our bill and left after no one else approached us.

Overall, the experience was sub par especially for the cost. With price tag on the meals and what we got I don’t plan on going back anytime soon. I hope others have a better experience moving forward and they can do a bit better with the issues we had. 3 out of 5 for me and if it were out of 10 I’d rate it a 5. I was really hoping for this to be an amazing experience so we don’t have to travel to fort myers to go to Connors steakhouse but looks like we will be taking the trip for...

I had the opportunity to check out this restaurant on it's first day taking guests. It was a soft open, and full menu was not yet available. Tonight was meant to give the staff practice and give some light exposure of the restaurant.

Let's start with atmosphere. It's a modern looking design, warm and energetic, without the austere and cold environment so many modern places go with. The bar has some fun lighting, they have a TV monitor dedicated to providing info on the beers on tap (sooo many.) The whole place just looks and feels classy.

Moving to the food, I was very impressed. I tried an app (pillows of something, didn't remember the name) that consisted of goat cheese wrapped in wontons. The highlight was the sour blueberry sauce. I thought I wanted it to be thicker, but I'm glad it wasn't. It provides a great balance the way it is. I always love when a chef puts this much thought into food. The plating was beautiful. I'm sure Instagram will be full of pics of Stone's Throw food soon enough. For my main, I went with blackened Grouper. It's served over a potato tostones, with a shaved fennel slaw, and a Romesco sauce. The grouper was perfect, as was the Romesco sauce and the fennel slaw was a nice touch. The hero of this plate is the potato tostones. It holds up to the strong flavors of the Romesco sauce, and provides a very flattering texture paired with the grouper. It was a fun dish that I'd go back for. Just like the appetizer, the textures and flavors weren't immediately recognizable as complementary, but they work perfect. To me, this is the true art of a well developed menu item. I didn't have room for dessert. I write this review about 5 hours after eating it. The food is sitting well, I feel satisfied but not overly full. To me this is another indicator of highest quality food and smart dish composing. I'm genuinely excited to see what else the chef has come up with. Check out the pics to see the plating.

Shifting to service, top marks again. The staff was engaged and seemed happy, always a good sign. The management and owners were very active seeking out feedback and ensuring everything was running smooth. When I see so much care and concern by owners, chefs, and managers, combined with friendly staff, it really makes me want to support this place.

Last, this place is clean. I expect a new restaurant to look sharp, and this place delivers. The Cape has a new great place to complement some of the other really good...

After reading all the Google reviews, I decided that I wanted to form an opinion of my own. As a big foodie with a cooking degree, I was very impressed with the meal that I was served. I started off with the goat cheese pillows, a crowd favorite. It arrived promptly, just hot enough to bite into without burning my tongue. Very good starter. Next, my entree was the scallops . with the Yukon mash and the evening vegetable. The scallops were large and deliciously crusted, cooked to perfection. And the surprise real champ was the evening vegetable. BRUSSELS SPROUTS. Really? When was the last time any restaurant you visited served these for the vegetable du jour? Also cooked to perfection. My primary server was Jessica, who made sure I had great service. She and her team of coworkers made sure I had a good experience. One young lady brought over a really cool lamp to read the menu. All in all, at least 4 other servers were involved in providing outstanding service. The atmosphere was very modern gastropub. The dining area is very clean and uncluttered. The bar area has two walls full of liquor and what looks like probably twelve beer taps. I was here for my third time and had the scallops. Forty dollars for three under cooked scallops with lumpy mashed potatoes. Not impressive as this place has been in the past. New decorations include bottles of alcohol on shelves high up but in sight enough to give the dining room that warehouse feeling. The meal started with pot stickers. Totally pathetic. Sweet chili dipping sauce was right out of the bottle. The dumplings were right out of COSTCOs freezer.. 8 bucks for 30 pieces. Service could have been better too. Entree came out while I was still eating .my 1st course. The dirty plate was left on the table while I ate my main course. So sad. From the penthouse to...