Eating sizzling meat you cooked yourself on a stone at the table isn’t your typical dining experience—and Steak and Stone likes it that way.
Since opening in December 2015, Steak and Stone provides patrons with a unique and interactive dining experience. The Mesa restaurant with a view of the Falcon Field runway serves up steaks, chicken and fish cooked by the patrons on a 500-plus-degree stone at the table.
“One of the biggest challenges we have is our steaks have to look a certain way and they have to have a certain feeling about them because people are seeing the initial product before it gets cooked,” said Courtney Tetmeyer, IT manager and acting kitchen manager.
Tetmeyer said it’s an educational process; the staff learns and instructs the customers about the interactive dining experience. “We have to present things a certain way in order for it to be appealing to the customer and take the time to explain what’s unique about this process and bring in the entertainment value.”
Part of this educational process includes informing the customer of the different types of meats available and the varied cook time depending on the size and degree of wellness the customer prefers.
While Steak and Stone’s dining experience may be different from other restaurants, it could be argued their participatory, high-energy atmosphere lends itself more than others to families and people who want to try something new.
Steak and Stone prides itself on serving quality food with prompt service.
“Our value proposition is based around the last bite being as hot as the first bite,” said David Storrs, general manager at Steak and Stone.
In addition to the quality food, Tetmeyer said timely service helps ensure customers have a great experience. Tetmeyer said it’s important how the staff approaches the table, how attentive they are, and how they interact with the customer throughout their meal.
Customers can choose from a 6-ounce to a 16-ounce house steak, cut, ribeye, tri-tip, chicken or fish, the meat is brought to them on a stone, equating to cast-iron cooking, where the customer is given instructions on how to cook their meat.
“This method of cooking allows you to keep that steak at the temperature you want and allow you to enjoy your meal all the way through,” said Tetmeyer.
Storrs said Steak and Stone has its own dishes and reduction sauces, and a flavor palette that is extremely unique to the Arizona landscape.
One example is their Molcajete Lava Bowl; Storrs said in a way it’s like a reinvention of the fajita. Customers choose their type of meat, mixed with onions, peppers and smothered in a house made spicy red sauce. The bowl is then topped with mozzarella cheese, brought to the table in a 500-degree rock bowl and served with flour tortillas. Storrs said it has ancient Indian spices and a complex spice matrix that when combined give the customer a unique flavor experience.
Steak and Stone also has a Boulder challenge, where customers can try to eat a 56-ounce ribeye and it’s free if they finish it in 25 minutes. Storrs said whether they finish the steak or not, Steak and Stone will give $100 charitably to Sunshine Children’s Home in Mesa.
If some are skeptical about trying Steak and Stone, Tetmeyer said their product’s quality is much better than any other place a customer might go.
“We hand cut everything, we take a lot of pride in what we do.”
Steak and Stone not only provides quality food, but also want to ensure their customers have a fun, interactive dining experience for the whole family.
“It’s the unique value proposition that we provide that no one else provides,” Storrs said. “With the passion that we have with our staff and owners to make this an extraordinary experience for the customer.”
To learn more, visit SteakandStone.com.
– Mesa resident Alyssa Tufts is a freelance reporter for MyNewsMesa.com.