The Stone House At Clove Lakes – The Stone House

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Living Media – Our Pick

October 10, 2024 Living Media – Our Pick Our Pick The Stone House at Clove Lakes1150 Clove RoadStaten Island, NY 10301(718) 442-3600www.thestonehousesi.com The Stone House at Clove Lakes offers it all: elegant dining, exceptional service, and a relaxing setting to escape from the busyness of everyday life. The spacious restaurant nestled along the water at Clove Lakes Park provides a tranquil dining atmosphere with creative dishes designed by Chef/Owner Peter Botros. The menu changes with the seasons and this summer Peter invites you to try The Stone House’s lighter foods, like a Watermelon Salad or Chilled Corn Soup with Lobster and Chipotle Oil. “Summer is a time to focus on fresh herbs and bright citrus flavors,” Peter says. “We have plenty of outdoor seating to let our customers enjoy a meal in the warm weather.” The Stone House can accommodate more than 250 patrons in its restored dining spaces, complete with warmly-colored, resurfaced wooden beams, a fireplace, and outside gazebos next to the lake. Inside, patrons can experience a different culinary adventure with a reservation at The Chef’s Loft, a separate upstairs dining area with a specialty menu. Every Saturday evening, guests will be served a five-course wine-paired dinner in an intimate seating area with a backlit Himalayan sea salt wall and candle-lit tables. The Chef’s Loft will also be open on the third Wednesday and Thursday of every month, with a different take on Saturday’s menu. July’s offerings will focus on Asian foods, and August will feature avocado dishes. Sunday Brunch is offered from 11:00 a.m. – 2:30 p.m., with live entertainment accompanying the prix fixe menu. An acoustic guitarist and singer perform during dinner every other night of the week, adding an extra element to The Stone House’s inviting ambiance. In the couple of years that Peter has had The Stone House, he has enjoyed hosting fundraisers for various charities in the community. On August 10, The Stone House will host a benefit for Michael’s Cause, which raises money for Duchenne Muscular Dystrophy research. A $59 ticket includes all-you-can-eat barbeque food, and live country music will be performed. “It’s gratifying and humbling to see that people appreciate the work that we’ve done,” Peter says. “We enjoy giving back to our community.”  

Best Brunch: How to make Bacon, Egg & Cheese Benedict

October 10, 2024 Best Brunch: How to make Bacon, Egg & Cheese Benedict https://youtu.be/hn56i-WO9ec BY PAMELA SILVESTRI [email protected] STATEN ISLAND, N.Y. — When it comes to The Stone House’s various components — dinner, the nightly specials, lunch, and especially Sunday brunch — owner Peter Botros takes everything personally — very personally. So, if any aspect of his handsome, Clove Lakes Park venue doesn’t draw raves, he takes it apart and starts all over again. Such a quick volte-face happened to the popular brunch buffet back in the fall. In early November, Botros ditched the sprawling feast served fireside in the Stone House’s lofty front room. Bacon, Egg & Cheese Eggs Benedict is part of the ‘Best Brunch’ on Staten Island Botros felt compelled to explain back in November: “We made the change because we felt a public buffet is not the best representation of the Stone House…buffets limit our creativity and generate a lot of waste. And, we want to be more conscious of food waste.” So, he went all-in on ala carte — a prix fixe format that now costs $24.95. And, brunch became an even bigger success. Now served from 11 a.m. to 3 p.m., guests can linger over lox, omelets, and various options from the three-course menu. A complimentary cocktail is included, as are twists on classics and the basket of signature cheddar-corn muffins with chipotle-honey butter. Take the bacon-egg-n-cheese. Peter’s version starts with a butter dollop melted in a stainless steel pan and miniature croissants split open for the crisping in the butter. On top of that comes unctuous Applewood bacon slices, then a pair of poached eggs topped with smoked Gouda bechamel. The ribbon of yolk oozing its way down the side is just a plus that we get to witness. Peter is a native Staten Islander who has, at times, taken on massive workloads and overcome a few challenges in life. A Port Richmond High School graduate, Peter earned Bachelors’s Degree in Entrepreneurial Studies from Fairleigh Dickinson University, then a Double Major MBA in Marketing and Finance from Fairleigh Dickinson University. He started out at Dominoes Pizza at 13, moved over to Miggy’s Deli at 14, Bario’s Pizza in New Springville at 15, South Fin Grill in South Beach at 19, Angelina’s in Annadale at 23 and The Pepperjack Grill, Castleton Corner, at 25. All the while, from age 24 onward, he’s been a mortgage broker. With friends made along the way and with a following of former colleagues, The Stone House began in 2014. Book-ending the bulk of his career thus far, Peter’s Mom passed away from breast cancer when in his mid-teens. And, he, too, is a breast cancer survivor, having been diagnosed with the disease at 24. As a further illustration of his tenacity and passion for the restaurant business, Peter started up The Chef’s Loft, a concept of a restaurant-within-a-restaurant wine-and-food pairing for an arranged price of $125. Botros personally prepares the meals tableside in the upper portion of Stone House formerly used as a storeroom and office. At a year into a concept to a dubious restaurant critic, the venture took off. Reservations now must be made months in advance for what is now dubbed as “The Flavor Series.” Says Joe Toth of Southern Wines and Spirits, “I’m impressed with Peter at the Stone House…he took the chance. This kid continues to raise the bar and be a success at everything he does — God bless him.” So, here’s how you voted in the “Best Brunch” category of 2017 Best of Staten Island Awards. STONE HOUSE 1150 Clove Rd., Sunnyside; 1150 Clove Rd., Clove Lakes Park; 718-442-3600, TheStoneHouseSI.com

Top Staten Island Chef Dishes Up Alluring Menu: The Stone House

October 10, 2024 Top Staten Island Chef Dishes Up Alluring Menu: The Stone House The Stone House is located in the heart of Clove Lakes Park in a historic building that sits right on its own little island with beautiful views. Inside the venue is the Chef’s Loft, a restaurant that boasts an intimate setting for between 16 to 20 people. The Chef’s Loft at the Stone House is like a restaurant within a restaurant. It offers those interested in expanding their palette a unique five-course meal and wine paired with the dinner menu. “We get far more creative and far more innovative with the food we serve up here,” Chef Peter Botros said. With dishes like a marshmallow lobster and chilled shrimp chipotle cotton candy, diners can quickly see why the Chef’s Loft is getting a lot of attention. “We’ve done an all-chocolate menu where there was a chocolate steak. We did a lobster ravioli with a white chocolate vanilla brown butter,” Botros said. The Stone House is located in the heart of Clove Lakes Park in a historic building that sits right on its own little island and offers beautiful views. Just below the Chef’s Loft is the main dining room, which features contemporary American food with a twist. One of the signature dishes includes lamb meatballs served with herb yogurt, toasted almonds, and a tomato jam. Another fan favorite is the crispy wings, which are dipped in a garlic soy caramel sauce and tossed with sesame seeds. A pan-seared salmon that is crusted with poppy seed served with roasted root vegetables and a pomegranate molasses glaze is another popular dish. The Chef’s Loft is one of the toughest places to get reservations on the Island and can be booked up two months in advance. The restaurant is open Tuesday through Sunday and has live music six nights a week.

Staten Island Nightlife: Chef’s Loft at The Stone House

October 10, 2024 Staten Island Nightlife: Chef’s Loft at The Stone House BY DR. GRACE LYN SANTOS [email protected] STATEN ISLAND, N.Y. — I’m no food critic by any stretch but I do know when I’m having a nice night out after a long, hard week. And Saturday was unforgettable. On April 1, my husband and I dined at the Chef’s Loft at the Stone House, a picturesque restaurant nestled in a mirage-like sanctuary over a footbridge with sweeping views of Clove Lakes Park. It was an early birthday celebration for me. I’ve been to Stone House for dinner many times with family and for innumerable work lunches or with girlfriends, but the Chef’s Loft is in a league of its own. The crowd is intimate — only up to 16 people per evening — and the out-of-this-world food is prepared right in front of you by chef and owner, Peter Botros. In short, it’s an amazing and unique dining experience. I felt like a movie star with a private chef. At $125 a head, will this S.I. restaurant concept work? An open letter to the Stone House introduces an ambitious new dining experience to the borough. What did we have for dinner? When we were seated — at a cozy table with a bird’s eye view of the sold-out main dining room (admittedly, I often looked down to see if I knew anyone in the crowd) — there was already cheddar and chose biscuits with horseradish butter waiting for us. It was followed by an asparagus salad with bocconcini and crispy prosciutto. I’d never had the Italian ham not on a melon before and not for brunch before. Delicious!  

Negroni: How to make a winning cocktail

October 10, 2024 Negroni: How to make a winning cocktail STATEN ISLAND, N.Y. — Peter Botros, proprietor of the Stone House at Clove Lakes Park The cocktail portion of the Cookbook contest, only two years in effect, is open to professionals. With that, kudos to former Cookbook winner Jennifer Lamonica, who competed against her son Frank Lamonica: Both put on a great demonstration at the Taste-Off. It is Peter Botros who won the category, the self-made chef who competes against himself each week with his Chef’s Loft concept at the Stone House. Here he runs off the rails from the restaurant’s usual offerings and personally cooks for guests in a more intimate setting. For this cocktail, says Peter, “The inspiration was the first 70-degree day we had in early 2017. It made me think of cocktails perfect for drinking on the outdoor patio.” And a Negroni of herbaceousness and fruity refreshment was born. 28 best recipes on S.I.: Advance Cookbook 2017 winners From sushi rolls to brisket to gluten-free cake: 28 finalists and their thoughtfully presented dishes Peter explains the elixir’s title: “‘Cousins’ was derived from the brand of Amaro I used for the cocktail, Montenegro Amaro. Although the brand is from Italy, it reminded me of all the people who I met in the restaurant industry who hails from Serbia and Montenegro. They were all hard workers and were very close to one another, often referring to each other as ‘cousin.’” Cheers, Peter. RECIPE: COUSIN’S NEGRONI (Makes 1 drink) INGREDIENTS: 1 1/2-ounce Montenegro Amaro 1-ounce Brooklyn Gin 1-ounce peach nectar 4-ounce club soda Ice DIRECTIONS: Shake together all the ingredients with ice. Pour into a highball glass and served with dried apricot. — Peter Botros, Sunnyside, Staten Island  

Opening a Restaurant … Inside a Restaurant?

October 10, 2024 Opening a Restaurant … Inside a Restaurant? WHY ONE RESTAURATEUR OPENED A SECOND RESTAURANT WITHIN HIS FIRST.By Peter Botros | April 2017 | Vendor Bylines Anyone who has ever dreamt of opening a restaurant has also fantasized about growing into a mini restaurant empire. Unfortunately for the overwhelming majority of those who try their hand at the restaurant business, a fantasy is exactly how it remains. It takes hard work, dedication, talent, and a sprinkle of luck to make it. But for those who are lucky enough and have worked hard enough to succeed, what’s next? For many of us, getting through the first year is a badge of honor, and if you’re as crazy as I am, you start to think about opening your second location. You convince yourself that you can duplicate the principles that made you successful in your flagship restaurant. Perhaps one of the most important lessons you learn is that the money going out is far more important than the money coming in. Efficiency, Efficiency, Efficiency To be a successful restaurant in New York City, it’s a must that you maximize employee productivity, minimize waste, and generate as much revenue as possible with the space you have. Investing in Restaurant POS Systems will really help excel your restaurant to the next level. After doing a pretty good job of all that I began looking for space for my second baby. While narrowing down my search, I had a moment of deep reflection. Who was I going to hire for this next project? Would I be as lucky as I had already been with staffing? Would I be able to manage both locations effectively? One day, I walked out of my office to speak to my event coordinator. Her desk was in a second-floor storage area above our main dining room. That’s when it hit me I was going to open my second location inside my first. I would turn the office space into an exclusive restaurant inside my existing restaurant. Chef’s Loft at The Stone House was born. Chef’s Loft is a boutique restaurant that is incredibly intimate and boasts a five-course wine-paired tasting menu that is prepared in the room while guests look on. The menu changes each month and features uniquely innovative dishes, expertly paired with wines that complement the dish’s flavors. We adorned the walls with a mosaic compilation of wine corks and broken-down wooden wine boxes. It also houses a show-stopping, two-ton illuminated Himalayan salt wall. The list of reasons why this was a good idea just kept growing. Much of the fear and uncertainty vanished. I could eliminate the need to sign my life away to rent another location. I could eliminate the need to undertake an extremely pricey and time-consuming build-out. That’s hundreds of thousands of dollars saved. I wouldn’t need to go out and hire an entire staff, and I could avoid all the growing pains that go along with that process. It is also a great idea to do some price comparisons for your business’s energy bills. A friend told me they used websites such as Usave to find some wonderful quotes to keep outgoings down. Who says you can’t be in two places at once? With the opening of the new restaurant, now I can be. On top of all the benefits I already mentioned, maybe the most important aspect is the all-important buzz. New restaurants can have amazing food that is kept fresh by fridges from websites similar to https://www.altarefrigeration.com/expert/, impeccable service, and great ambiance, but if there is no buzz created, no one will be there for the experience. New restaurants can have amazing food, impeccable service, and great ambiance, but if there is no buzz created, no one will be there for the experience. Being bold in the restaurant biz always garners attention and publicity. The key is to go all in. Own the concept whole-heartedly. There needs to be a concrete differentiation between your existing restaurant and the newly minted entity. A new name, a new concept, and a new menu. Your menu has to be unique to your restaurant and what you want to showcase to your customers. Something similar to this restaurant guide should help you to create a memorable and everlasting menu. The social media and web presence need to mirror that sentiment. In my case, the buzz generated by opening Chef’s Loft far exceeds our capacity. We are currently 8 to 10 weeks out for reservations all while building a book of permanent reservations that will result in the “Rao’s” effect by the end of 2017 if we continue at our current pace. The question now is what will I do for my third location?

40 Restaurant Stars on the Rise

October 10, 2024 40 Restaurant Stars on the Rise A GENERATION OF FOODSERVICE PROFESSIONALS—ALL UNDER THE AGE OF 40—ARE HELPING DEFINE NEW EXPECTATIONS FOR THE INDUSTRY.By FSR Staff | March 2017 | Research  A teenage prodigy, 17 young adults roaring into restaurant careers while still in their 20s, and a collection of prime-time pros who have hit their stride and are rising fast, well before they crest the 40-year mark—these are the stars we hail as ones to watch in 2017. As is often the case, young and driven stars first make their mark in large cities, and this list is heavily populated with those working in major markets like Chicago, Las Vegas, New Orleans, San Francisco, Washington, D.C., and—of course—New York City. Our story begins with a profile of one such chef: Esther Choi, who opened her first restaurant, m?kbar, in New York’s Chelsea Market and, in January, opened a second m?kbar in Brooklyn. Chef Choi fulfilled her teenage dream of owning a business by the time she was 30 in 2014, actually two years shy of turning 30, and since then she’s become the unofficial Korean food ambassador for New York City tourists and locals. Peter Botros Peter Botros has a knack for flipping the script. The Staten Island native is not only the chef and proprietor of The Stone House at Clove Lakes, but he is also a banker with the U.S. Mortgage Corporation. In less than three years, he’s managed to transform a once-private boathouse-turned-club into an egalitarian venue. Dubbed “Staten Island’s secret restaurant,” The Stone House takes advantage of its expansive property and scenic setting to host special events. In addition to the restaurant, Botros also hosts a Chef’s Loft with a special tasting menu that changes monthly. But what separates Botros from the pack of young, ambitious restaurateurs isn’t his culinary and business savvy so much as his modesty, which belies a steely resolve. Botros, who lost his mother to cancer when he was a teen, was himself diagnosed with cancer in his mid-20s. Because of this, Botros realized he wanted to do more than mortgage banking. “I was always passionate about food and the food industry, I decided that I would take the opportunity to incorporate that passion into my daily life,” he says. “I have a smile on my face every day because I do what I love while around people I love.” While Botros is not one to spotlight his past struggle, he does work to help others in the community by regularly hosting charity fundraisers at The Stone House.

Rock Solid Restaurant Profile: Chef’s Loft

October 10, 2024 Rock Solid Restaurant Profile: Chef’s Loft

Staten Island EatBeat – The Stone House

October 10, 2024 Staten Island EatBeat – The Stone House Owner | Peter BotrosSeating capacity | 500Signature dish | Tuna TartarePeter’s Favorite Dish | Cookie Butter MousseHours of operation | Monday – Thursday: Noon – 10 pm; Friday & Saturday: Noon – 11 pm;Sunday 11 am – 9pmAt At the Stone House at Clove Lakes, guests can treat themselves to a fine-dining experience and an escape from the hustle and bustle of everyday life. Situated right on the water in Clove Lakes Park, the tranquil setting invites patrons to unwind while they indulge in an elegant meal. When owner Peter Botros took over the restaurant last year, under an agreement from the Parks Department, which owns the land, he immediately went to work to improve the breathtaking building that houses the restaurant. Now, with resurfaced wooden beams in the main dining room around a built-in fireplace and new gazebos that bookend the outside seating area just feet from the lake, the natural beauty of The Stone House’s architecture has been enhanced to let diners take full advantage of one of the most unique restaurants in the borough.“Most of the things we did, I’d call them restorations, not renovations,” says Peter, who has about 20 years of experience in the restaurant industry. “Food-wise, we’re contemporary American, and everything is made from scratch. We only change our menu three or four times a year. We try to take dishes people are comfortable with and play with the way they are presented, but not be intimidating.”With a diverse set of appetizers ranging from pear and bleu cheese empanadas to tuna tartare, a fully-stocked raw bar, and various fish, lamb, and steak entrees, The Stone House’s a la carte menu offers the perfect meal for diners to celebrate a special occasion or treat themselves to a fancy day out. Live entertainment is performed every day, with salsa and dance parties held on Wednesdays and Thursdays during the summer months. Borough residents who are looking to take fine dining to another level might be interested in booking a reservation at a newer section of The Stone House: The Chef’s Loft, only open on Saturday nights, where Peter and his staff put their creative twists on their menu. A short trip up the spiral staircase to the Chef’s Loft places you in a whole different culinary world. A backlit Himalayan sea salt wall and candle-lit tables create a welcoming ambiance inside the intimate 20-seat room, where Peter and his staff cook the five-course meal in front of their guests.“In the Chef’s Loft, every course is paired with a wine, and we get very creative with what we cook and offer, with the way we present the food and the combinations of ingredients,” Peter says. The menu for the Chef’s Loft changes monthly and reservations are required. The Stone House also offers off-premise catering and can host events and parties for all occasions, with a fully customizable menu. To partake in a relaxing and upscale dining experience with an unmatched ambiance in Staten Island, book a reservation at The Stone House. THE STONE HOUSE AT CLOVE LAKES1150 CLOVE ROADSTATEN ISLAND, NY 10301718.442.3600WWW.THESTONEHOUSESI.COM

Restaurateur Peter Botros an inspiration outside of work

October 10, 2024 Restaurateur Peter Botros an inspiration outside of work STATEN ISLAND, N.Y. — One of my favorite restaurants on Staten Island is The Stone House located in the heart of picturesque Clove Lakes Park. I love everything about it: the food, the ambiance, the service, walking across a stone footbridge in anticipation of a great meal, and the always warm welcome by its owner, Peter Botros.   With his gentle demeanor, acumen for fine dining, and attention to detail, Botros treats his customers like family and is the reason for the restaurant’s success. He and his business partner, Chris Lacey, took over the former Lake Club in 2014. Soon after, Botros became sole proprietor.   Both The Stone House at Clove Lakes and the newly unveiled Chef’s Loft are doing incredibly well and allow Botros to share his passion with thousands of Islanders. It’s important to note he also gives back to the community, regularly hosting fundraisers for local charities. I’ve been to a few and they’re fabulous.   But there’s more to Botros than most people know, an important life experience that shaped him to become an even better version of himself, someone more appreciative and grateful, someone who now has the incredibly freeing knowledge that there’s more to life than making money.   Botros is a cancer survivor.NO SYMPTOMSBorn in Brooklyn, he and his family moved to Bulls Head when he was an infant, eventually graduating from PS 60, Laurie Intermediate School/I.S. 72, and Port Richmond High School, where he played football, basketball, and baseball.   He went on to attend Fairleigh Dickinson University, where he earned his bachelor’s degree in entrepreneurial studies and double master’s degrees in marketing and finance while playing Division I baseball.   But then it happened. Botros was diagnosed with carcinoma in situ (CIS) in August of 2012. CIS means cancer remains in the place where it began and has not spread to neighboring tissues. He had male breast cancer, which is very rare, especially in young men; he was 26 at the time.   “I did not feel sick at all prior to being diagnosed,” recalled Botros. “The symptom that saved my life was a bloody discharge that came from my left nipple. My then-girlfriend noticed a bloodstain on my undershirt and we looked up the symptom on WebMD, and read it could be cancer.”   Botros immediately went to the hospital to be evaluated. After a sonogram, mammogram, and biopsy, he was diagnosed with breast cancer by Dr. Coomer at Staten Island University Hospital.   A second opinion was sought at Memorial Sloan Kettering Cancer Center in Manhattan from the only male breast cancer specialist on the East Coast, Dr. Virgilio Sacchini.   “I was scheduled to have surgery on Sept. 25, 2012, and was given several options for surgery and treatment; the only one that did not require any chemo or radiation was the harshest surgery — a bilateral mastectomy,” Botros said.   KEEPING IT A SECRET“I chose to go through a tougher surgery to spare myself the extremely difficult treatments of chemo or radiation. I saw firsthand what that is like as my mother was in a continuous battle with cancer from when I was a very young boy until she ultimately passed when I was 14 years old.”   To make matters worse, Botros also found himself in an insurance nightmare. His double mastectomy surgery had to be canceled because the company refused to cover the life-saving surgery. Undeterred, Botros fought for a week with the company, which ultimately reinstated him. His resilience and clear thinking in the face of serious adversity are inspirations to all. They are to me.   But his decisions born out of his desire to protect his family complicated the situation.   “When I first found out the diagnosis, I honestly didn’t for one second consider anything but beating it,” Botros said. “However, my first reaction was to shield my loved ones from the pain of the news. “After consulting with my brother and then-girlfriend, I decided to keep my cancer and treatment to myself. I saw no reason for my grandparents who were in their 80s and already lost their daughter to cancer to have to hear my news. I felt it would be unnecessary pain for them.”   Self-described as strong-willed, Botros struggled much more with the decision not to tell his father, also “not wanting to put him through this. So I decided not to tell him, either.”   DOING WHAT HE’S PASSIONATE ABOUTThis decision backfired. “My insurance at the time was through my father, so when they dropped me and I battled to be reinstated, there came a point where I needed to involve him.” Botros’ father was “incredibly angry” with him, in addition to being distraught and upset at his diagnosis. “I regret how that turned out, but I still would have preferred to shield him from the situation. My friends and family were all there for me just as much as I was there for them,” Botros said.   “Most of the time it felt like I was consoling and reassuring them instead of vice versa, but I guess that is kind of normal. Plus, the team at Sloan Kettering was fantastic and made the experience as comfortable as possible.”   A cancer survivor, Botros now sees life with different eyes. “At the time of my diagnosis, I was a very successful mortgage banker on the Island, and I still am today. However, after my battle with cancer, I realized there’s more to life than financial success.”   “I was always passionate about food and the food industry,” he continued. “So I decided that I would take the opportunity to incorporate that passion into my daily life because of my desire to do what makes me happy. I have a smile on my face every day because I do what I love while around people I love.”   Wise words from a wise man, Restaurateur Peter Botros an inspiration outside of work