Community—something we at Stone’s Steakhouse share a great passion for. The people, history, and culture of Central New York influence all we do at Stone’s Steakhouse. Owner April Stone seeks to source ingredients from local producers where ever possible for the freshest and most wholesome dishes, and discerning guests can taste the difference. We bring products straight from the farm to your table, and that’s something you won’t find everywhere. We’re committed to offering guests exceptional food, and we believe that comes from sourcing products grown and raised right here, in Central New York.
Our mouthwatering menu is filled with locally sourced products. Creative dishes with unique flavors are made every day and can only come from the Stone’s Kitchen. Every slab of beef, breast of chicken, and fresh-picked green is treated with care and brought to its fullest potential by our kitchen staff. Stone’s Steakhouse believes in giving guests the best, and we’ve found it right here in our own backyard.
Our commitment to fresh, local, and delicious cuisine has distinguished us among other steakhouses, and we only plan on getting better. Providing a one-of-a-kind dining experience for every guest is our goal. We’re a Big City steakhouse in Syracuse, NY; we’ve taken this traditional idea and elevated it to a whole new level, bringing our farm to your table. We only use the best cuts of beef, and with locally-sourced products and an exquisite menu, Stone’s steakhouse offers a dining experience like no other. Be sure to join us for an experience you will remember.
Chief Richardson St. Louis was raised in Port of Spain, Trinidad. At an early age his grandmother (Tante) recognized Richardson’s skills and passion for cooking. She encouraged him to start off helping with small tasks, like grating coconut and measuring the ingredients, not to mention tasting along the way.
During adolescence, Richardson’s family relocated to New York. Where Richardson continued to pursue his passion for cooking. He entered a youth Culinary Arts Program in New Rochelle that equipped him with confidence and techniques. Shortly after, he accepted several positions that exposed him to all aspects of Food and Beverage operations, including event catering. In his later years, while working on a marketing contract in Berkeley, California, he was offered the opportunity to cater weekly dinners for AT&T and Xfinity staff. Upon his return from California in 2015, Chef Richardson continued training with chefs from South America, The Caribbean, and East Africa. Then he established his own catering company called Fork king. His catering company participated in numerous street festivals and community events.
In 2020, he was tasked with managing a new food truck venture in the wake of Covid-19 for Caribbean Fusion. He successfully bridged the gap, ensuring the restaurant remain profitable during dine-in pandemic restrictions. Fork King Catering offered NYC teachers and Transit workers social distanced private dinners to provide support and help boost morale.
Chef Richardson’s dedication and focus while competing is inspired by years of training in Kajukenbo, which is America’s first mixed martial arts. In recent years Chef Richardson has competed in Season 11 of Fox’s Master Chef and was runner-up in Bon Appétit’s national Blended Burger competition. In 2021 he competed in the third annual Creole food fest competition and placed 1st. His goal is to elevate traditional Trinbagonian cuisine and to own his own food truck while honoring Grandma Tante’s legacy.
Take a look at this episode of Painting the Town with Eric Dowdle, where Stone’s Steakhouse was featured! Our dedication to buying local and bringing food from our farm to your table brought Eric Dowdle to Syracuse, and April couldn’t have been more pleased to share her inspiring story.