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  • We were very excited to try The Stanley as we appreciate the creativity and community support of farm to table. Chef Paul Verica did not disappoint, as the food was inventive and refreshing. The farm fresh vegetables were truly the star of all the dishes we tried and we advise that you eat EVERYTHING on the plate! We would highly recommend every small plate that we tried, as each one was more delicious with every bite: the Hot Pocket, scallops, tempura broccoli, and strawberry balsamic salad with goat cheese. For entrees, we were pleased with the presentations and portion sizes. Again, the vegetables truly starred in each dish. We tried the strip steak, trout, pork chop, and shrimp risotto. Each protein was well cooked - our only critique is that each entree dish was a bit under seasoned and could have used some salt. The cocktail list is inventive and original. While price for the size was a little mismatched, we were pleased with the flavor development and creativity of the Mezcal is the New Black (smoky, but sweet) and the Nobleman (tart and refreshing). Justin provided excellent service and enthusiastically guided us through the menu and helped maximize our experience as a party of 5. Overall, the experience was delicious and fun, the service was refined yet laid back, and the decor is beautiful. Our only critique is to add a bit more seasoning to the food, which we still loved based on variety and uniqueness. We will be back.
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