Stone’s Cove Kitbar worth the visit - Baltimore Post-ExaminerBaltimore Post-Examiner

Stone’s Cove Kitbar worth the visit

When I first called Stone’s Cove Kitbar, I asked them about parking.

I was thrilled to hear them say there is plenty of it in the lot right out front.

I know some folks who won’t go to a restaurant if there is any hassle at all with parking; most likely they haven’t eaten in a downtown restaurant.  Stone’s Cove Kitbar is at 10997 Owings Mills Boulevard, right at the entrance to Stevenson University.

It’s open seven days for lunch and dinner and the name derives from the fact the chairs are all centered around the kitchen.  So you can watch all meals being prepared by their attentive and well trained staff.  Right in the middle is a giant wood stove oven mostly, but not exclusively, used for pizza.

In the center of the menu is where you’ll find the specials, basically seasonal items.  On May 1 those items will be changing.  My favorite dishes from the beginning was the flat steak and craisin salad.  I went in there the other day all ready for that salad only to discover it was temporarily removed from the menu.

I mentioned that to a server, he said wait a minute, then came back and said not to worry “we can make it for you.”

I am only guessing, but I assume my crying hysterically helped.

The more popular menu items seem to be the shrimp and grits, mackinac flat bread and the prime burger.  None of which I had because I admittedly am a fellow of habit.  One day I promise to try them.

By the way, it is the same menu for lunch and dinner. You can enjoy happy hour weekdays from 2 p.m. – 6 p.m., as the restaurant features food specials and reduced prices on wine and beer.

The restaurant seats about 110. There is carryout but no delivery, and reservations are a very good idea on weekends.

I walked in on a Friday night about 7 and there were simply no tables available.

This time, tears didn’t help.

There is another Stone’s Cove Kitbar in Herndon, Va., and one to be opening in mid-April in Bel Air.

All are operated by  B.J. Stone, who has put together an outstanding operation.

He will, however, be the first person to tell you he isn’t doing it alone.

The backbone to the smooth operation is the staff.

I have personally worked with Cynthia and Sonia and would hire them immediately if I had a restaurant.

And one more thing, you can use a portion of the restaurant for a party or meeting.

You can reach them at 410-205-7430 or by going to

About the author

Eddie Applefeld

Eddie Applefeld is a Baltimore native and a graduate of Towson University. He has been in the broadcasting profession for over 30 years. Currently he is the Promotions Director of WCBM radio. Before that, he was part of the Rouse & Company show on WQSR, host of a cable TV show called Dining Out and adjunct instructor at Towson. His past accomplishments include being named a finalist in Baltimore Tourism's Employee of the Year Program and winner of Toastmaster's Speaker of the Year contest. He was also twice a heartthrob for the American Heart Association's gala fund raiser. Contact the author.

Leave a Comment

Comment Policy