Owings Mills to Serve as Inaugural MD-Area Location for Stone's Cove Kitbar

Stone’s Cove Kitbar, a combination kitchen/bar featuring a “fork-meets-cork” entertainment philosophy, has signed a lease with Boulevard Realty Investors, LLC for 4,000 square feet of space within Boulevard College Center.

The Northern Virginia-based concept intends to open its inaugural Maryland location in the mixed-use project situation on Owings Mills Boulevard by early 2013. The 55-acre project is managed by David S. Brown Enterprises, LTD.

Founded by restaurant entrepreneur B.J. Stone, Stone’s Cove Kitbar is a hybrid entertainment and dining concept centered around the confluence of menu items including small plate options dubbed Appetapas, an array of mixed-drink choices such as martinis and mojitos and an open-kitchen design centered around the personalities of its “ChefTenders.”

More emphasis is placed on the conversation abilities of these tenders as compared with prior kitchen, serving or bartending experience when making hiring decisions, according to Dave Hoffman, co-owner and Director of Operations for Stone’s Cove

“In the conception of this KitBar, we studied and researched the unique ways people interact at parties and social gatherings and incorporated these findings directly into many of the design and philosophical decisions made when creating Stone’s Cove,” explained Stone. “This begins with the premise that the centerpiece of most home gatherings is the kitchen area, where invited guests tend to interact with the party’s hosts during the preparation of the food.” 

Food dishes and creative drinks are what keep guests coming back, adds Hoffman.

For starters, Stone’s Cove offers Appetapas dishes such as lobster cones, chicken salad lettuce wraps, filet of beef sliders and mini-crab cakes. The variety is meant to be partnered with the mixed-drink menu including beer, wine, martinis and other specialties.

Stone’s Cove has also created “Edibations,” which consists of porcelain appetizer spoons filled with “a small nibble of spirit-based sauce.” The Edibations and the Appetapas represents the creative thinking and execution behind the restaurant’s “where fork-meets-cork” philosophy.

The menu consists of entrées such as seared flat iron steak, chicken kabobs and tequila-glazed tilapia; salads including cove cobb and greek; a variety of sandwich choices such as prime burger, Cuban Panini and honey-jalapeno chicken salad and dessert items.

The center of attention and action at Stone’s Cove revolves around the open kitchen sections of the restaurant, which also doubles as the food preparation and serving area, as well as the bar. It is where individual ChefTenders have the opportunity to engage and interact with the restaurant patrons throughout their dining experience.

“Restaurants are in the entertainment business and compete with other options such as movie theatres, sporting events, special attractions and even socializing at home," said Hoffman. "To win a consumer’s business and to encourage them to make return visits, we need to offer them an experience that is completely unique and ever-changing.”

Restaurant patrons have several seating choices at Stone’s Cove in addition to gathering around the open kitchen area. Small and larger groups can also choose from stools and high-top tables.     

Boulevard College Center, a mixed-use project comprised of Class “A” office space, retail space and Stevenson University student housing residence buildings, is adjacent to the Owings Mills campus of the University and the former Baltimore Ravens training facility.

Current restaurant options include Outback Steakhouse, Bonefish Grill and Edo Sushi. 

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