"Cuisine refined and rustic in a charming setting defines the Stone Creek Inn. You will savor the veal shank and the garlic-crusted rack of lamb, the chilled lobster starter and the appetizer of duck confit with frisée, toasted pine nuts and Roquefort. It's a comfortable, serene stop that stands out amid the high-strung Hamptonians."
Zagat 2000: "A "wonderful dining experience" in unhip East Quogue, this French-Med show stopper tops the East End in overall ratings; sited in a " beautiful country inn," it matches an exquisite setting" with "no-nonsense" service and "excellent" cuisine ; the "professional" performance is sure to awaken Hamptonites to this "sleeper's" charms.
Zagat 2001: "Hurrah and kudos to the chef!" cheer the "hip" devotees of this "romantic hideaway" quartered in a "beautiful" Victorian-era former speakeasy in East Quogue that's appointed with "old-world" details; it's a "handsome", "inviting" backdrop for Christian Mir's "unbelievable" French-Mediterranean dishes prepared with "panache" ("don't expect the usual menu, but it's nothing weird" either) using the "freshest high-quality ingredients" and "elegantly presented" by an "outstanding" staff; "a perfect celebration restaurant", "everything is first-rate here -- except the noise level"; N.B. closed January and February.
Dans Paper: "Almost golden", The Stone Creek Inn in the East Quogue (yes, there is great dining to be had southof Southampton) is worth every mile you drive to get there. The interior is bright and airy, the silver andcrystal noticeably fine. The cuisine itself is not as adventurous or sensual as that of certain other restaurants,but within the limits it sets for itself, is first rate from appetizers to desserts. Among the starters, the warmduck confit with frisée salad, toasted pine nuts, Roquefort and croutons as well as the velvety asparagus soup with jumbo lump crabmeat and basil oil may sound familiar but taste uncommonly fine. The same holds true for the entrées - garlic crusted rack of lamb with tomatoes Provençal, new potatoes and red wine demi-glaze or grilled yellowfin tuna with artichokes, spinach, white beans, and aged balsamic reduction. They may not raise any eyebrows, but certainly will delight every taste bud."
New York Times: "Sit up and take notice of this experience"
