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Stone Brewing Co.
Brewery$$
Today 11:00 am – 11:00 pm
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1999 Citracado Pkwy Escondido, CA 92029
1999 Citracado PkwyUSCAEscondido92029
(760) 471-4999stonebrewing.com
$$BreweryToday 11:00 am – 11:00 pm
Monday 11:00 am – 11:00 pmTuesday 11:00 am – 11:00 pmWednesday 11:00 am – 11:00 pmThursday 11:00 am – 11:00 pmFriday 11:00 am – 12:00 amSaturday 11:00 am – 12:00 amSunday 10:00 am – 11:00 pm
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Stone Brewing Co. was founded in 1996 by Steve Wagner and Greg Koch in North County San Diego, CA. It is the 11th largest craft brewery in the United States and has been named "All-Time Top Brewery on Planet Earth" by BeerAdvocate magazine - TWICE! A recently announced $50M+ expansion plan (that includes a hotel among other lofty ventures) is underway, as are developments to become the first American craft brewery to open a brewhouse in Europe. Visit stonebrewing.com for more information.
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Review Summary
4.2
333 reviews
5 star
198 reviews
4 star
112 reviews
3 star
28 reviews
2 star
21 reviews
1 star
12 reviews
Famed brewery's bistro has an American menu, California-modern space with indoor firepit & a garden.- Google
People talk about mac & cheese, the chicken schnitzel, beer on tap, imperial russian stout and ruination ipa
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William Weikart's profile photo
William Weikart
reviewed 3 weeks ago
Ahhhhhhhh!!! Sorry. The April 20th IPA "ENJOY BY" will live forever! 9.4%! Hurt me! Ahhhhhhhhh!!!
John Dickman
reviewed 2 months ago
Not a drinker so don't know anything about the alcohol but I can tell you that going to Stone is worth it at least once. The facilities are absolutely amazing! It is worth the trip for the garden alone. The food is good because they use a lot of organic, local items but it is not a "WOW", but it is okay, the price brings down the value of the food. Still a great place to try at least once.
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Raymond Eng
reviewed 4 weeks ago
Stone brewing had some interesting craft beers. The food was okay and little pricey for what you get. The service was good.
Shinae Choi Robinson's profile photo
Shinae Choi Robinson
reviewed 2 months ago
Whether you love, hate, or are indifferent about Stone's often challenging but also constantly evolving brews, you have to marvel at what they've done with and for the craft brewing industry. They've pushed the limits, and expanded the horizons, of the beer drinker's palate. And now with their bistro-gardens and beer pairings in these really lovely and organic feeling garden settings (they also have their own farm), they're helping to elevate the appreciation and enjoyment of beer to that which we could, until recently, only experience with wine. And they've created such a demand for their product that people are willing to make a special trip to BFEscondido (not that Escondido isn't beautiful, but there isn't much other reason to make a destination of it - and no, I don't consider the Wild Animal Park a good reason to go... :P) just to partake. But if you have to drive out of your way to their Escondido location to see what it's all about, they even built in a second attraction for you by building their craftbrew mecca right next to a trailhead. FOOD: Lots of hearty globally inspired ideas that seem designed to stand up to the complexity and boldness of many craft brews. On this day, we went during brunch and ordered the Potato Pierogies, Biscuits & Gravy, BBQ Duck Taco Trio, and the Wild Boar Korean BBQ Sandwich (which comes with a healthy side of kimchi), and no one was disappointed, which rarely happens in this family of foodniks. AMBIENCE: Like Joey said, it really is a sort of minimalist zen kind of vibe. Lots of sleek yet somehow rustic feeling stone and steel surrounded by what seems a smart and relatively low maintenance and conservation minded garden. Outdoor seating is plentiful, and the environment really does feel like an unexpected oasis. Bonus points for a truly aesthetically pleasing middle finger to our hypercautious, hyperlitigious society in the form of a garden with stone steps, dirt paths, and unsure footing for the enjoyment of patrons walking around with their glasses full of high ABV libations. SERVICE: Friendly, professional and accommodating, without being schticky, overbearing, or transparent in the least. Definitely worth a trip out if you're in North San Diego in search of a pleasant dining experience regardless of your taste for craft beer and worth special effort if you happen not only to love Stone's brews, but want to see a good and truly interesting evolution in the craft beer movement.
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Dean Elder
reviewed 3 months ago
I ate at Stone for the last time on Jan 4. We were a group of 7, all of whom have been there several times. We were at our table for 2 and a half hours, not because of us, but because of them. Right when our food was ready, our waitress went on break, and no one covered for her. So our food set out for 30 min and when the waitress got off break, she brought it to the table cold. We complained to the waitress who took some dishes back and returned with them cold again. Most of the food was left on the table. I complained to the manager on the way out and his weak-kneed response was that I should have complained earlier. The beer was good, however.
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Calamari Chris's profile photo
Calamari Chris
reviewed 5 months ago
They certainly have the infrastructure to be a great brewery, let us hope that they survive the transition when word gets out about this IPA fad, and the general American public moves on to the Next Big Thing. Sadly all they offer now is hops, double-hops, and stupid-hops. Let's face it, most American beer consumers are just jumping on the IPA bandwagon because it's not coors, and it's not budweiser. The three main criteria for American beer consumers are currently: ~It must be served ice-cold (just like coors and budweiser.) ~It must be over-carbonated (just like coors and budweiser, or else it's flat/stale.) ~It must be over-hopped, (because that is slightly difference than coors or budweiser.) If you are an American beer consumer who has not yet attempted to brew his or her own beer, I encourage you to do it. The first lesson you will learn is that if your batch becomes infected with bacteria, well, hops are a natural disinfectant. (This is why India Pale Ale became such a hit with Her Majesty's Colonial troops before bacteria was even a word in the English language.) And the second lesson you learn is that it's damned hard to make a balanced, subtle lager, pilsner, or truly kolsch-style ale. American palettes are in their awkward, teenaged phase, and that is what Stone is catering to. It's a great spot, with good food, but their beer is currently $#it (through no fault of their own.) I'm going to check back every six months or so, and hope that they grow enough balls to put in the work to brew a true lager, pilsner, or kolsch-style. Brew it and they will come.
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