The restaurant is now open at the Suffield Country Club (SCC) and is open to the public. Their days/times (as of now) are as follows:
- Sunday: 11 a.m.- 5 p.m.
- Monday: Closed (except if a golf tournament is scheduled)
- Tuesday: 3 p.m. – 8 p.m.
- Wednesday, Thursday, Friday, Saturday: 11 a.m. – 9 p.m.
Depending on how business dictates, closing time may vary.
The restaurant menu is New American Cuisine with Mediterranean influences. You will find a little of everything on the menu. The staff work with many town farms, creameries etc. to serve as much farm-to-table fare as they can. Lunch is a buffet with salad bar, deli platters, soup, three to four hot entrees, cookies and brownies. You’re also able to order from the pub menu. Keep an eye out on the website for the ‘Specials’ added to both the lunch and dinner menu.
Information can be found on their website at stonybrooketavern.com, Facebook, Twitter and TikTok. Reservations can be made online or by calling 860-668-7773. You are also welcome to just walk in. If you decide that you prefer to eat at home, orders to go are available as well. There is online ordering on the golf course (QR Codes) on the 8th hole, ready for when you finish playing. There will also be a cart on the 5th hole with some food and beverages to get you through to the 9th hole if needed.
The restaurant is run by Chris Riley and Carlos Rodriquez. Both have been in the service and restaurant business since high school. They met working at the MAX Restaurant Group. After years of holding different positions at a variety of restaurants and learning all the components of the business, an opportunity presented itself and the two formed a partnership. They presently own and manage two establishments – Soma Grille at the 1820 House in Simsbury and Café 111 in East Hartford.
They love the town of Suffield and have been hoping to have an opportunity to open a restaurant here for some time. Chris’s wife works in Suffield and will be at the restaurant on some days as well. They are very focused on being “Service Central” so that the members and public enjoy their dining experience each time they come in. Although they opened to the public in May, they have had several organizations and private events held at the SCC that were very successful. The SCC Board and members are very supportive and excited to have Chris and Carlos join them.