The chef’s pizza is just one of many offerings at Steak on a Stone. (West Life photo by Larry Bennet)

Steak on a Stone sizzles for lunch and dinner
By Cynthia Schuster-Eakin
Insights
Published Feb. 27, 2008

The concept of cooking your own entrée at your table on a hot volcanic stone has caused quite a sizzle at Steak on a Stone restaurant in North Olmsted.

“About 90 percent of what we serve is steak,” co-owner Rodger Nicholson said. “People come here because they have heard of Steak on a Stone. After they have been here a few times, they move on to try the other menu items.”

Steaks, seafood and poultry are served at the table on a volcanic stone that is heated to more than 750 degrees. The stone comes out of the kitchen hot and stays hot until the last bite. “Lamb chops are very, very popular,” Nicholson noted. Other stone-cooked entrees are surf and turf with your choice of steak and lobster tail, scallops or shrimp, pork tenderloin, boneless chicken and duck breast.

Nicholson said they have recently added stone-cooked lunch entrees. The entrees are quickly prepared and are served with salad, potatoes and vegetable on the platter at one time. Portions are slightly smaller than they are at dinner.

When the Steak on a Stone concept was first introduced, Nicholson and partner George Servetas opted to begin with a simple, transitional menu. Now that customers have become familiar with the concept, they have revamped the lunch and dinner menus, offering an expanded selection of Mediterranean items from the original Kristofer’s restaurant.

“Almost every table of customers gets an appetizer, or two, or three, because they are so affordable,” Nicholson said. Traditional Greek dishes like lemony Avgolemono soup ($3), stuffed grape leaves ($4.75), saganaki or flambéed Kasseri cheese ($4.95), and Greek meatballs made with a hint of mint ($4.95) are favorites. You can also order a Greek salad, Caesar salad or spinach salad that will serve two to 10 people.

Other Greek specialties include entrees of roasted lamb shanks in tomato sauce with basil, oregano and cinnamon ($14.50), layered beef and eggplant moussaka ($12.95), and pastitsio with ziti pasta, beef and béchamel sauce ($12.95). Greek chicken is sautéed with onions, tomatoes and bell peppers and topped with melted feta cheese. The gyro platter ($9.25) offers thinly sliced lamb and beef with diced onions, grilled pita bread and cucumber tzatziki sauce. The Greek platter is a sampling of lamb shank, moussaka, pastitsio, grape leaves, Greek potatoes and green beans served with a small Greek salad ($17.95).

Sautéed Chilean sea bass served over a bed of fresh endive ($19.50) is in demand during the Lenten season, Nicholson said, as is the shrimp risotto ($14.95). Other seafood dishes are grouper blackened with Spanish spices ($12.95), lightly battered fried lake perch ($12.95), broiled salmon ($14.95), and garlic-crusted shrimp Arabiatta over penne pasta with tomato basil cream ($14.95).

Sandwiches are on the menu for both lunch and dinner, for patrons looking for a lighter meal. The Mediterranean is boneless grilled chicken breast topped with kasseri cheese, lettuce, tomato, bacon, grilled zucchini and hummus on ciabatta bread ($7.95). The Florentine chicken sandwich is covered with spinach, mushrooms and provolone ($7.95). Noontime diners can also order freshly made individual pizzas. 

A wine tasting dinner is planned for this Thursday, beginning at 6:30 p.m. The wines of Del Rio Winery and Vineyard will be paired with appetizers, stone entrees and desserts. Reservations are required.

Steak on a Stone, 30111 Lorain Road, is open for lunch, dinner and Sunday brunch seven days a week. Catering and banquet facilities are available. Phone (440) 777-0002. The restaurant has wheelchair access. Major credit cards are accepted.