Review
Stone and Barrel Taphouse at Cimarrone Golf Club
Date of Visit: June 11, 2026
Every once in a while, Susan and I have an experience that reminds us exactly why we started The Culinary Duo.
It is never just about the food.
If it were, we could simply tell you whether something tasted good or bad and move on to the next restaurant. What makes dining memorable are the stories, the people, the unexpected moments, and those evenings when everything comes together in a way that stays with you long after the meal is over.
That is exactly what happened at Stone & Barrel Taphouse.
In fact, this visit made Culinary Duo history.
After hundreds of restaurant visits throughout the country, countless reviews, thousands of photos, and more meals than we could possibly count, Stone & Barrel became the first restaurant to earn a perfect score from us.
Not a 59.
Not a "close enough."
A true 60 out of 60.
As we drove home that evening, Susan and I looked at each other and both said the same thing.
"We just had one of the best meals of our lives."
That is not a statement we make lightly.
What makes this story even more interesting is that it actually started several days before dinner.
Earlier in the week, I had the opportunity to sit down with Executive Chef Chris Cooper. We spent time talking about food, restaurants, hospitality, and the culinary journey that brought him to Stone & Barrel.
At one point I asked him what I thought was a fun question.
"If you were making a special dinner to impress your wife, what would you cook?"
The room got quiet for a moment.
He thought about it.
Then he smiled.
What followed was one of the most detailed descriptions of a steak dish I have ever heard.
He told me about a filet mignon paired with a reduction made from red wine and an entire bottle of maraschino cherries. He described how the wine and cherries slowly reduced into a rich sauce that would complement the beef.
The way he talked about the dish immediately caught my attention.
I remember leaving that conversation thinking, "I would love to try that someday."
Little did I know that someday would be only a few days later.
When that very dish arrived at our table, I knew the evening was about to become something special.
But before we get to the steak, let's start at the beginning.
Ambiance and Décor
One of the things we love most is discovering hidden gems.
Restaurants that are tucked away where most people would never think to look.
Stone & Barrel is exactly that kind of place.
Located inside the Cimarrone Golf Club community, you actually drive through a gated entrance to get there. The first thing many people assume is that the restaurant must be private.
It isn't.
Just tell the guard you're headed to Stone & Barrel and they'll point you in the right direction.
Honestly, that little bit of mystery adds to the experience.
It feels like you've discovered a local secret.
As we pulled up, we immediately noticed the beautiful golf course views and the relaxed atmosphere surrounding the clubhouse. Walking inside, the restaurant strikes a perfect balance between upscale dining and comfortable neighborhood gathering spot.
Nothing feels pretentious.
Nothing feels forced.
The dining room is warm and inviting. The bar area has great energy. The outdoor seating overlooks the course and creates a wonderful backdrop for an evening meal.
Susan immediately commented on how comfortable everything felt.
There are restaurants that try so hard to impress you that they become uncomfortable.
Stone & Barrel does the opposite.
It welcomes you.
The staff greets you like you're a regular even if it's your first visit.
That's something we noticed all evening long.
People weren't just being served.
They were being hosted.
And there is a difference.
Rating 10/10
★★★★★★★★★★
Menu and Drinks
Now let's talk about Heather.
Because if you're visiting Stone & Barrel and you enjoy cocktails, you're going to want to spend some time at the bar.
Heather joined Chef Chris from New Orleans, and together they have created one of the most impressive food and cocktail combinations we've encountered in Northeast Florida.
One of the first drinks we tried was a Hugo Spritz.
Refreshing doesn't even begin to describe it.
Light, crisp, floral, and perfectly suited for a warm Florida evening, it was the type of cocktail that immediately puts you in vacation mode.
Susan absolutely loved it.
The second standout was a French 75 with Heather's own twist.
Beautifully presented and perfectly balanced, it delivered bright citrus notes with just enough sweetness to make every sip enjoyable without becoming overpowering.
Then came the espresso martini.
Now, if you've followed us for any length of time, you know we don't hand out compliments lightly.
We've enjoyed espresso martinis everywhere from New York to Las Vegas to New Orleans.
This one was extraordinary.
Rich espresso flavor.
Velvety texture.
Perfect balance.
Beautiful presentation.
It wasn't simply one of the best espresso martinis we've had in Florida.
It was one of the best we've had anywhere.
Rating 10/10
★★★★★★★★★★
Food Quality
One of the things Susan and I always look for is attention to detail.
Often you can tell whether a kitchen truly cares before the entrée ever arrives.
For us, that moment happened when they brought out the Charcuterie Board
And what a board it was.
The presentation alone was impressive enough to turn heads throughout the dining room.
Rolled prosciutto.
Candied pecans.
Fresh cranberries.
Artisan crackers.
Multiple cheeses.
Honey.
Accoutrements.
Every component looked thoughtfully selected.
The standout was a remarkable blue cheese blended with cranberries that had been sautéed in wine vinegar.
That combination created a flavor profile unlike anything we've had before.
Sweet.
Tangy.
Creamy.
Rich.
Every bite was different.
Susan kept finding new combinations she liked while I found myself repeatedly going back to that blue cheese.
By the end of the board we were both smiling because we knew the kitchen was firing on all cylinders.
Next came the Salmon Dip
The salmon dip arrived with house-made tortilla chips that were still warm from the kitchen.
That may sound simple.
It isn't.
Most restaurants would simply open a bag and call it a day.
These chips were fresh, crisp, and paired beautifully with the cool, creamy salmon dip.
Susan reached for a second chip almost immediately.
That's always a good sign.
The contrast between the warm chips and cool dip created a wonderful balance that set the tone for the evening.
Spinach Salad
The spinach salad followed and provided a perfect transition into the main courses.
Fresh spinach.
Blue cheese crumbles.
Hard-boiled egg.
Bacon.
Raisins.
A bright Greek yogurt herb dressing.
Everything was balanced.
Nothing overwhelmed the other ingredients.
It was one of those salads that reminds you a salad can actually be memorable when prepared properly.
Best of the Best Dish Award Winner
Cherry Filet Mignon
Now we get to the star of the evening.
The dish that earned our Best of the Best Award.
The dish that may very well become the standard by which I judge future steak dinners.
When the Cherry Filet Mignon arrived, I immediately remembered my conversation with Chef Chris.
This was the dish he would make to impress his wife.
And now it was sitting in front of me.
The presentation was beautiful.
The aroma was incredible.
Then came the first bite.
I honestly paused for a moment.
Not because I was trying to analyze it.
Because I was enjoying it.
The filet itself was cooked perfectly.
Tender enough to cut with minimal effort.
Juicy.
Flavorful.
Exactly what a filet should be.
But the real magic was the cherry reduction.
Most fruit-based steak sauces walk a dangerous line.
Too sweet and they overpower the beef.
Too subtle and they disappear.
This sauce achieved something very rare.
Perfect balance.
The richness of the red wine.
The sweetness of the cherries.
The savory depth of the beef.
Everything worked together.
Every bite made me want another.
At one point Susan looked over and laughed because I had become unusually quiet.
That's generally what happens when I'm eating something exceptional.
The mashed potatoes were creamy and comforting.
The carrots were perfectly cooked.
Every element on the plate belonged there.
This wasn't just a great steak.
This was an unforgettable dish.
That is why it receives our Best of the Best Award.
Chilean Sea Bass
Susan's Chilean sea bass was equally impressive.
The fish was buttery and delicate, resting atop angel hair pasta in a luxurious crab butter and white wine sauce.
A fresh mango salsa added brightness and balance.
What Susan loved most was how the sauce enhanced the fish without overwhelming it.
The sea bass remained the star.
Every bite was elegant and refined.
Of course, I had to steal a bite.
Occupational hazard.
And she was absolutely right.
It was outstanding.
Sweet Endings
Then came the moment that brought Chef Chris's New Orleans roots front and center.
His signature beignets.
The second they arrived at the table, everything suddenly made sense.
The years he spent in New Orleans.
The hospitality.
The flavor combinations.
The influence woven throughout the menu.
It all came together in this dessert.
Fresh from the fryer, warm, flaky, and beautifully presented, these beignets were stuffed with homemade fillings including rich chocolate cream and silky vanilla cream.
A strawberry drizzle added bright fruit flavor while fresh whipped cream completed the presentation.
The pastry remained light and airy.
The fillings were rich without being heavy.
The balance was exceptional.
As someone who loves New Orleans, seeing that influence expressed so beautifully was one of the highlights of the evening.
If these beignets were the only thing we ordered, we would still come back.
They're that good.
Rating 10/10
★★★★★★★★★★
Service
The service matched the food every step of the way.
Attentive.
Professional.
Warm.
Genuine.
What stood out most was that everyone seemed invested in creating a memorable experience.
Not because they had to.
Because they wanted to.
Chef Chris spent time talking with us throughout the evening.
As two people with New York roots, we immediately connected when he shared that he grew up in the Bronx.
The conversation naturally shifted to New Orleans, food, culture, and the influences that shaped his cooking.
Those personal interactions transformed dinner into something much more meaningful.
Rating 10/10
★★★★★★★★★★
Value and Pricing
Value isn't about finding the cheapest meal.
Value is about receiving more than you expected.
Stone & Barrel delivered tremendous value because every aspect of the experience exceeded expectations.
The quality of ingredients.
The culinary execution.
The hospitality.
The atmosphere.
The cocktails.
The creativity.
The memories.
Everything contributed to an experience that felt worth every penny.
Rating 10/10
★★★★★★★★★★
Overall Experience
After hundreds of restaurant visits, perfect scores are incredibly rare.
Stone & Barrel earned one.
The food was extraordinary.
The cocktails were exceptional.
The service was flawless.
The atmosphere was welcoming.
Most importantly, the experience felt personal.
It felt authentic.
It felt memorable.
The Culinary Duo's Best of the Best Restaurant Award is reserved for restaurants that create experiences we will still be talking about years from now.
Stone & Barrel belongs in that category.
Susan and I left already planning our return visit.
And yes, next time we're trying the pizza.
Until then, Stone & Barrel has officially earned a place among our Favorite Tables Around Town.
And trust us when we tell you this:
Some restaurants serve dinner.
Stone & Barrel creates memories.
Total Score: 60/60
★★★★★
Reviewed by: Susan and Peter Martin
