What They Say About Us
The Zagat Review
Tucked away in the Mendocino town of Philo, this midscale New American bistro draws diners looking for limited-run wood-fired pizzas along with thoughtful, rustic entrees made with local ingredients, paired with wine, beer and cider. The cozy dining room features neutral tones, dark-wood accents, and bar and table seating – while the outdoor patio offers fountain-side dining. Read Article>>
Stone and Embers is, as the name implies, a restaurant centered around cooking with fire. It’s a super-casual spot built around chef Patrick Meany’s careful, inventive cooking, most notably the pizzas that sell out everyday before lunch service is over. The embers that remain at the end of the day are the vehicle for baking the most beautiful bread for miles. The restaurant is housed at The Madrones, one of the best overnight options along the North Coast. Read Article>>
San Francisco Magazine
Yes, Philo. The blip on the map between offbeat Boonville and upscale Mendocino has a fiery new restaurant.
…As it turns out, that restaurant manager was right, at least in this case: soon after the table was flooded with more Anderson Valley ingredients. From my seat I could see them shining through the smoke of the oak wood-fire oven, where nearly the entire menu is cooked. “Everything on the menu is inspired by some combination of fire and the local environment,” Meany says. Delicate roasted summer corn soup with blistered heirloom tomatoes that pop in your mouth with a sprinkle of piment d’espelette, and the spicy squash bucatini with mint served on wares from Heath Ceramics artfully showcase the local end of summer bounty. In true communal Mendo fashion, when I ask Meany where he gets his herbs, he responds with the names of his friends just up the road, not a store or even a roadside farm stand. “In SF, nearly all the chefs source their ingredients from the farmers’ market, but up here, it’s right in our backyard,” Meany says. Other produce—currently Asian pears, figs, and French filet beans, to name a few—comes from Jim’s nearby property, Sugar Hill Farm, or the on-site garden. Read Article>>
August 2013 –The Madrones sits in the middle of nearly nowhere, a Mediterranean mansion and gardens on Hwy. 128 in Philo. But the luxury B&B complex with shops and wine tasting rooms has attracted a notable chef, Patrick Meany, who is opening a trattoria named Stone & Embers there later this month.
Meany most recently was chef de cuisine at Heritage House in Mendocino, and before that, he worked at Bouchon Las Vegas and Gary Danko in San Francisco. Read Article>>
September 2013 – You’ve got a date. You’ve got your wheels.
Now all you need for a monumentally sexy getaway is miles of viForbesneyards, fluttering Egyptian-cotton sheets and a turducken pizza.
Tell your phone to point you toward Stone & Embers, a postage-stamp-sized restaurant cranking out strange and wonderful wood-fired goodness, soft-opening this weekend at the Madrones in Anderson Valley. Read Article>>