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Bites Nearby: 1854 Tap Room Chef Philosophy Is Fresh, Local, Seasonal

A look at the reopened Tap Room at The Stone House Inn in Little Compton.

On an early Friday evening in late May we ventured forth to Little Compton to the 1854 Tap Room at the located at 122 Sakonnet Point Road. The fog was rolling in so we had to keep a look out for the signs. Soon the building rose from the mist and we were able to see a doorway marked "Tap Room."

After having been closed for awhile, the Tap Room has reopened with Chef Wayne Gibson running the kitchen. Chef Gibson’s philosophy of using fresh, local, seasonal food is demonstrated on his menu. In what used to be a speakeasy, the Tap Room is located in a basement with very low ceilings. Watch your head.

The bar and tables are made out of wood that has been repurposed from old doors that came from another part of the building. The worm holes and natural distressing in the wood come to life under the high gloss varnish.

The food is pub fare with what Chef Gibson calls soups, salad and the like. Larger plates for heartier appetites and of course desserts are offered. Fresh seafood, beef, chicken and vegetables are given a fresh twist with out masking the original flavor of the dish. Incorporated into the wine list are local wines and beers.

One of the amazing things about The Stone House Inn besides the food is the fact that is almost completely green and self sustaining. For example the waste vegetable oil from the two kitchens is taken off site and processed into bio-diesel to run the generators.

The Stone House is located at 122 Sakonnet Point Road, Little Compton, RI 02837. The phone is 401-635-2222.

Reservations are required in the Tap Room.

 

Lizzy G. June 27, 2011 at 01:39 PM
I love this place. It's a little slice of heaven. The food is great and the staff is awesome. The big sirloin they serve is tasty but it looks like a tuber. I last ate here 4 months ago so perhaps their steak is now back to a more standard presentation.
Wayne Gibson July 28, 2011 at 03:12 AM
A tuber? Seriously? A potato?
Wayne Gibson July 28, 2011 at 03:16 AM
Lizzy, while I do appreciate (I think) your compliment, I don't see how you get to a tuber..? We serve a coulotte steak, which ic the tender part of the hanger steak. it is cleaned of any fat and it is very popular as well. It allows us to serve a very reasonably priced steak that is Choice in grade and 10 ounces in size. 100% edible with no fat...I have never heard it compared to a tuber.
Mara Carney July 28, 2011 at 05:00 PM
I would drive far and wide for some of Wayne Gibson's fare; I will be making a trip to Little Compton very soon!
Ted July 28, 2011 at 10:28 PM
Ooof - I hope things have gotten better since last year. The quality of the food had declined as quickly as the customers had. Hopefully they can start appealing to the local community like they had done for many years before the renovation. Valet parking? Really? What happeded to Soup and Sandwich? Chef Wayne - Its up to you to bring the folks back. Make it affordable, casual and real and you could find yourself with regular patrons year round. Good luck!!

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