Park Slope
Get directions | 324 5th Ave., Brooklyn, NY 11215
Hours | Sunday 10am-10pm, Monday 5:30pm-10pm, Tuesday 11:30am-10pm, Wednesday 11:30am-10pm, Thursday 11:30am-10pm, Friday 11:30am-11pm, Saturday 10am-11pm
Restaurants like Stone Park Cafe aren’t often written about. Aside from a two-star New York Times review from 2005 and a whole bunch of chatter on Yelp, you won’t find much out there about this Park Slope staple. Such is the case with a lot of neighborhood restaurants that opened in the middle of the last decade, before the foodbloggerazzi existed to break news about plywood going up on the sandwich place down the street. Could it be a new Momofuku Milk bar? Nope it’s a nail salon, now go get a real job.
The good news is that lack of recent internet recognition doesn’t seen to matter much for Stone Park Cafe. Try visiting for brunch any time after 11:00am, and you will probably have the opportunity to meet every single person that lives in Park Slope. Waits can get ridiculous, but that’s because they’re serving the best brunch in the ‘hood, by far. We’ve been several times, almost solely for the short rib hash and the hangtown fry – a plate of eggs and bacon with fried oysters. It doesn’t get much more Infatuation friendly than that. Dinner is always solid as well, and the fact that Stone Park cafe has been consistently packing them in for the last eight years straight should tell you that the place is nothing if not incredibly consistent. Our only complaints here have been about service, mostly just because they often seem overwhelmed by the crowds during brunch. I suppose that goes with the territory when you’re serving the whole neighborhood at once.
718-369-0082
https://www.instagram.com/stoneparkcafe/?hl=en
MARKET MENU
Monday, Wednesday and Thursday
– SELECTIONS AND PRICES VARY –
FIRST COURSE
TOMATO BISQUE
or
PAN FRIED SALMON CAKES
celery root slaw, frisée, crispy capers, pickled red cabbage, lemon aioli
SECOND COURSE
PEEKYTOE CRAB RISOTTO
shrimp, leeks, butternut squash, fresh corn, saffron butter sauce
or
DUCK LEG CONFIT
garlic whipped potatoes, roasted winter vegetables, balsamic reduction
THIRD COURSE
APPLE STRUDEL CAKE
whiskey caramel sauce, vanilla ice cream
or
HOUSE MADE ICE CREAM OR SORBET
$50
BRUNCH
Fri., 11:00AM-3:00PM Sat. & Sun. 10:00AM-3:00PM
SPC EGG SANDWICH
Cheddar, scallions, bacon or sausage on challah roll. Served with French fries or salad.
$16
SHORT RIB HASH
Braised short rib, eggs any style.
$17
FRENCH TOAST
Served with berry compote and Lacona Amber maple syrup.
$14
HOUSEMADE SMOKED SALMON
“Bagel Hole” bagel, traditional garnish.
$17
STEAK AND EGGS
Grilled hanger steak, eggs any style.
$25
EGGS ANY STYLE
Bacon or sausage, potatoes, toast.
$14
PAN SEARED FISH CAKES
Poached eggs, potatoes, caper hollandaise.
$16
EGGS BENEDICT
Housemade English muffin, potatoes, spinach or Canadian bacon.
$15
with both $17
BREAKFAST QUESADILLA
Egg, pepper jack, queso fresco, potatoes, pickled jalapeño, pico de gallo.
$15
HOUSEMADE GRANOLA
Fagé yogurt, fresh fruit.
$14
COBB SALAD
Giannone Farms chicken, bacon, avocado, blue cheese, crispy poached egg.
$18
BISCUITS AND GRAVY
Buttermilk biscuit, sausage gravy, eggs any style.
$15
QUICHE
Spinach, mushroom and cheddar. Served with French fries, potatoes or salad.
$16
ANSON MILLS WHITE GRITS
Poached egg, cheddar, scallions.
$14
with Gulf shrimp $21
BUTTERMILK PANCAKES
Served with berry compote and Lacona Amber maple syrup.
$15
CHEF OMELET
Roasted garlic, spinach, housemade sausage, cheddar and potatoes.
$16
VEGETABLE OMELET
Spinach, mushroom, cheddar and tomato and potatoes.
$16
THE CHOSEN OMELET
House smoked salmon, red onion, cream cheese, hollandaise, and potatoes.
$16
STONE PARK BURGER
Choice of Vermont cheddar, Maytag blue, pepper jack, mushrooms, bacon. Served with French fries or salad.
$21
SIDES
BREAKFAST SAUSAGE
$6
BACON
$6
ANDOUILLE SAUSAGE
$6
BISCUIT
$3
MIXED GREEN SALAD
Tomato, red onion, lemon vinaigrette.
$10
SALAMANDER HOT SAUCE (BOTTLE)
$10
GRITS
Anson Mills White Grits
$7
COCKTAILS
$12
STONE PARK’S FAMOUS BLOODY MARY
MIMOSA
BELLINI
BLOOD ORANGE CHAMPAGNE COCKTAIL
PASSIONFRUIT CHAMPAGNE COCKTAIL
APEROL SPRITZ
$14
WINE BY THE GLASS
SPARKLING WINES
CAVA, ‘RESERVA DE LA FAMILIA,’ JUVE & CAMPS, PENEDES, SPAIN 2016
$14
ROSA CAVA, LLOPART, PENEDES, SPAIN 2016
$18
WHITE
RIESLING KABINETT, JAKOB SCHNEIDER, GERMANY 2019
$12
VERMENTINO, ARGIOLAS, SARDEGNA, ITALY 2019
$13
CHARDONNAY, PACIFIC STANDARD, SANTA BARBARA, CALIFORNIA 2018 (ON TAP)
$13
SAUVIGNON BLANC, ‘II’, VON WINNING, GERMANY 2019
$15
MACON-LOCHÉ, “EN PRES FORET,” DOMAINE CLOS DES ROCS, BURGUNDY, FRANCE 2020
$17
ROSE
GRENACHE BLEND, BIELER, AIX-EN-PROVENCE, FRANCE 2018 (ON TAP)
$12
BARBERA D’ASTI, LAVIGNONE ROSATO, MACCARIO, PIEDMONT, ITALY 2019
$14
TAVEL ROSE, DOMAINE DES CARTERRESSES, RHONE VALLEY, FRANCE 2019
$15
RED
PINOT NOIR, ‘GRAN TERROIR,’ ZORZAL, MENDOZA, ARGENTINA 2018
$12
DOLCETTO DI DIANO D’ALBA ‘GARABEI,’ ABRIGO GIOVANNI, PIEDMONT, ITALY 2017
$12
TEMPRANILLO, ‘CRIANZA,’ VIÑA BUJANDA, RIOJA, SPAIN, 2016
$12
RHONE BLEND, DOMAINE M. BOUTIN, RASTEAU, RHONE VALLEY, FRANCE 2018
$13
CABERNET SAUVIGNON, PACIFIC STANDARD, SANTA BARBARA, CALIFORNIA 2018 (ON TAP)
$14
BEER ON TAP
$8
SIXPOINT ‘SWEET ACTION’ ALE; BROOKLYN, NY
5.0 ABV
FINBACK IPA; GLENDALE, NY
7.2 ABV
REISSDORF KOLSCH; KÖLN, GERMANY
4.8 ABV
MODELO ESPECIAL, MEXICO CITY, D.F.
4.4 ABV
SOUPS
SOUP OF THE DAY
$12
SMALLS
BLOOD ORANGE SALAD
baby arugula, beets, herbed goat cheese, toasted almonds, lemon vinaigrette.
$16
SCALLOP & MARROW TACOS
Avocado, jalapeño, cilantro, lime, sea salt, corn tortillas.
$18
FRISÉE SALAD
Shiitake mushrooms, bacon lardons, Yukon gold potato, crispy poached egg.
$15
COUNTRY TERRINE
Pork and chicken liver, pistachios, mache greens, pickled ramps, cornichons, Russian mustard.
$16
TEMPURA FRIED OYSTERS
preserved lemon, caperberries, baby arugula, lemon cumin aioli
$18
MIXED GREEN SALAD
Dell Farms’ mixed greens, tomato, red onion, lemon vinaigrette.
$12
BRAISED BEEF SHORT RIB SLIDER
Potato roll, creamed spinach, quail egg, pickled vegetables.
$17
HOUSEMADE PASTA
BURRATA RAVIOLI
Chanterelle mushrooms, Brussels sprouts leaves, parmesan, porcini mushroom cream.
$28
SHRIMP SCAMPI TAGLIATELLE
Gulf shrimp, Manila clams, garlic, parsley, white wine.
$30
MAINS
GRILLED PRIME DRY AGED HANGER STEAK
Potato gratin, creamed spinach, red wine reduction.
$35
GRILLED WHOLE BRANZINO (BONE IN, HEAD ON)
Lemon & herb stuffed, garlic sautéed Tuscan kale.
$34
KUROBUTA PORK CHOP
Rosemary polenta, Brussels sprouts, pickled mustard seeds, veal demi-glace.
$32
PAN SEARED SEA SCALLOPS
Leeks, butternut squash, baby corn, Spanish chorizo, shellfish broth.
$36
PAN ROASTED HALF CHICKEN
parsleyed red bliss potatoes, sauteed kale, pan jus.
$30
STONE PARK’S FAMOUS COBB SALAD
Giannone Farms chicken, bacon, avocado, blue cheese, crispy poached egg.
$23
STONE PARK BURGER
Choice of Vermont cheddar, Maytag Blue, pepper jack, mushrooms, bacon. Served with French fries or salad.
$21
SIDES
FRENCH FRIES | SAUTEED SPINACH | GARLIC WHIPPED POTATOES | HARICOTS VERTS AND CARROTS | POTATO WEDGES WITH PARMESAN
$10
GUANCIALE ROASTED BRUSSELS SPROUTS | MAC AND CHEESE
$12
DESSERTS
SEVEN LAYER CARROT CAKE
caramel sauce, homemade vanilla ice cream.
$10
CHOCOLATE BRIOCHE PUDDING
with Caramel ice cream. (Nut Free).
$10
FROZEN PISTACHIO NOUGAT
with Fresh Berries (Gluten Free).
$9
ASSORTED COOKIE PLATE
Chocolate chip, Almond Raspberry Thumbprint, and Ginger tea cookies.
$9
SCOOP OF HOUSEMADE SORBET
Coconut, Passionfruit or Raspberry.
$3
SCOOP OF HOUSEMADE ICE CREAM
Buttermilk Vanilla, Caramel or Mocha Chocolate.
$3
