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Seasonality takes priority.

Chef Tyler May and his team finds inspiration close to home. May describes his cooking as sleight of hand, building on many of the tricks he learned at New York City’s legendary WD-50; 22 Bowens in Newport, Rhode Island; and the culinary program at Johnson & Wales University. At Stone Row, he maintains close friendships with local growers and can often be spotted at the Willimantic Farmers’ Market on Saturday mornings. Stone Row's culinary and beverage programs create a setting where a passion for the craft and love for simple pleasures determines every move.