When longtime Fort Greene residents, Rose Hermann and Bill Stenehjem opened Stonehome Wine Bar nearly a decade ago, food wasn’t their top concern. Bill’s recently-earned sommelier’s degree and Rose’s art and design background came together to form a warm and inviting place for neighbors to relax and explore the extensive wine list.
The opening menu focused on charcuterie and cheese. As the wine bar developed a following, and a particularly strong allure for those on their way to or from performances at the neighboring Brooklyn Academy of Music, the clamor for full meals demanded a change. In 2006, Rose and Bill hired chef John Gibson to build a new menu. Gibson has been there ever since, delivering an understated selection of seasonal dishes to neighborhood fans.
All meats used at Stonehome are pasture-raised and hormone and antibiotic-free. All seafood is sustainably sourced.
Clay Williams is a Brooklyn-based photographer and blogger known online as UltraClay. He has covered food and events for Bon Appetit, Edible Manhattan and Midtown Lunch.