Cozy air, spicy accents, decent steak at Stoney River

Beef selections are ample at Stoney River in Towson

  • Triple-layer Chocolate Ganache Cake is one of the "Legendary Desserts" at Stoney River Legendary Steaks at Towson Town Center.
Triple-layer Chocolate Ganache Cake is one of the "Legendary… (Kim Hairston/Baltimore…)
December 06, 2009|By By Elizabeth Large | The Baltimore Sun

I like a restaurant with self-confidence. At least I guess that's what it is when you're a chain that opened in 1996 and you call yourself Stoney River Legendary Steaks.

I've said it before and I'll say it again. Every steakhouse has to have a concept that sets it apart from the other places that offer large portions of beef. Stoney River's is that it sells lifestyle as well as steaks. You know how crazy busy mall eateries can be, especially the new hot ones; but this one promises "Steak. Seafood. Sanctuary."

Run that one by me again?

You can't promise sanctuary and also serve the "mountain of homemade bleu cheese chips," can you?

But come to think of it, the mountain concept works with the lifestyle theme. The decor is meant to convey mountain lodge appeal: the quiet of the early morning as you look over the lake from your rustic cabin, birds twittering. The rhythmic slap-slap of a canoe paddle dipping into the water. That kind of thing.

In fact, there's a red canoe hung in every Stoney River location. Add to that a rugged wood-and-stone interior, with fireplace, wooden furniture and comfortable booths, and you've got yourself a mountain retreat. The only problem is that everybody in Baltimore is with you in your mountain retreat.

Just be sure to call and make reservations. No, wait. Don't bother. When you arrive you'll be told the wait is 20 minutes, and the people before you who didn't have reservations are told the wait will be 20 minutes and they are seated first.

Before I go any further, I should tell you I may be the only person in Baltimore, or at least Towson, who isn't totally in love with Stoney River.

To be fair, its virtues are many. For one thing, as crowded as it was the night I was there, it wasn't too noisy. The dining room must have great soundproofing.

The service is pretty good; even though our waitress was inexperienced, she had plenty of backup.

The beef isn't prime, but it's good anyway, and you can get a reasonably priced steak here. The seafood is very fresh. The wine list is short and to the point, heavy on the reds, but it has a little something for everyone, including some wines by the glass for under $6.

The entrees are reasonably priced for a steakhouse - in the $20 to $25 range, and that includes a potato and in some cases a potato and green vegetable.

There are wooden pepper grinders and salt shakers on every table. That's important in a restaurant where meat is the star. Or it would be, but at Stoney River the steaks are all preseasoned with a garlic-and-herb mixture unless you request otherwise. I would request otherwise - not because the seasoning isn't good, but because it seemed to include an awful lot of salt. If you like the taste of good meat, it's pretty well hidden under the seasoning.

I like the fact that if you want beef, you get a lot of choices not only in cuts but also in amount, from the 7-ounce-and-up filet to the 22-ounce-and-down rib eye. The signature item is a coffee-marinated filet, and the overnight marinade imparts flavor to this sometimes flavorless cut without making it taste like coffee. But this was salty as well. It comes with overseasoned potatoes au gratin and green beans sauteed in butter, a bit greasy.

The prime rib suffers more than the steaks from not being prime grade. Still, at $24.99 for 12 ounces and a choice of potatoes, it will satisfy your meat lust without breaking the bank. Order it with the steak fries (in fact, order anything with the steak fries); they are thick, crisp outside and soft within, and just salty enough. Or the mashed sweet potatoes, if you like them a bit sweet with a healthy dash of cinnamon.

Stoney River's 12-ounce rib-eye is excellent, and one of my friends paired it with "Oscar," 2 ounces of lump crab and a bit of bearnaise sauce for an extra $6.99. As long as you're being extravagant, you might as well add asparagus to the dish as well (for an extra $6.99) and create your own Beef Oscar.

For those who don't want beef, Stoney River offers quite a bit of seafood. This kitchen loves to season, so the fresh, well-cooked salmon comes Szechuan-style, with a spicy rub. It also comes with "Thai rice," which tastes pretty much like rice, and fresh sauteed spinach.

The kitchen extends itself a bit more with the appetizers. There is, for instance, spanakopita. The phyllo pastry was too oily, but smoky tomato-and-wine sauce helped ameliorate that. The spinach filling was fine.

I've never had onion soup cooked for 12 hours. (Well, it's called 12 Hour Roasted Onion Soup). It ends up being more of an onion puree than a traditional onion soup, but the flavor was excellent, and it was one of the highlights of the meal.

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