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Stone's Public House - Review


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Stone's Public House - Review

JB | May 20, 2005 09:07 AM

For the first night in our new home husband and I wanted to dine local so we took a drive and happened upon this gem on Main Street in Ashland. The left side is a pub and the right a more formal diningroom (there is also outdoor and upstairs seating). On the pub side you can order both from the pub and diningroom menus. On the formal side you can only order from thr diningroom menu. It turns out that the chef owner is none other than Matt Murphy (yes, that one)!! Much of the pub menu replicated the excellent fare in Brookline. The dining room menu offers dressier more "nuveau farm-to-table" dishes with more descriptives. The pub menu is extremely reasonable in price, the formal is higher priced but I suspect well worth it.

Excellent wine and beer offerings! Delicious Irish bread basket with farmhouse butter. We ordered of of the pub menu. To start we split chips and curry. All that you'd expect from a Matt Murphy curry sauce in which to dip perfectly handcut, crisp fries. Warning: it is a huge portion, good for the table. I went on to have the toasted vegetable sandwich - outstanding...normally served with salad and fries (with that yummy homemade ketchup) but I got double salad which consisted of fresh greens dressed with olive oil, lemon juice, S&P. My husband had the lamb shepherd's pie. Outstanding. Unlike the shepherd's pie of my youth...really more like a lamb stew with a mashed potato topping. This one was the winner of the night.

We didn't get dessert, lest we need a wheelbarrow to leave, but we heard the a waitress tell another table the daily offerings: a blackberry/blueberry cobbler and a warm raisin bread pudding with caramel sauce.

We are thrilled as we feared that we'd entered a culinary wasteland moving out to Framingham. The bill was very reasonable, under $30 for the two of us, appetizer, two entrees and we had left overs.

The sign said that they also have brunch and on Sunday night they have live blues.

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