A property near the banks of the Delaware River that dates back over 300 years has sprung to life once again as the Stockon Inn has opened the first of its two restaurants and is taking reservations for their hotel launch.
Originally built in 1710, the property at One Main Street is arguably the main anchor of Hunterdon County’s Stockton, a small town of about 500 people. The building has undergone many uses over the centuries it has stood at the site, including once operating as a speakeasy during Prohibition.
The building has sadly been dark for over seven years but was taken over recently by investors Steven Grabowski and Cheryl Olsten, who also own the neighboring Stockton Market. Their restoration of the property consists of nine rooms across three buildings: the original historic inn plus and two carriage houses.
Reservations for the lodging portion of the Stockton Inn will start next month, but the first of two restaurant spaces launched this week. The culinary program at the Stockton Inn is led by Executive Chef Bob Truitt, who has worked with big names like Michael White at New York’s AltaMarea Group, Stephen Starr in Philadelphia, and Ferran Adria in Spain.
The first eatery, Dog & Deer, launched on September 12 and features a more casual affair but still elevates the proceedings with a featured raw bar. Tavern classics like the D&D Patty Melt coexist alongside more elevated dishes like crab and artichoke gratin, bucatini and clams, or mafaldine, a spicy pork ragu with ricotta.
A handcrafted cocktail menu concocted by Death & Co.’s Brian Miller is on tap at Dog & Deer, as are local craft beer options like Odd Bird Brewing. The restaurant additionally features outdoor patio seating complete with a cascading waterfall and is currently open for dinner service Wednesday through Sunday from 5 p.m. until 10 p.m.
The second eatery coming to the Stockton Inn is slated to launch later this month. Dubbed The Finch, the restaurant sports just 13 tables for a more intimate experience and will feature dishes like pink peppercorn bucatini accented with sorrento lemon alongside desserts like the black walnut budino.
The rollout of the modern spin on the Stockton Inn can be followed over the coming weeks on Instagram at the handle @thestocktoninn.
