Home Food Dish Stoney River’s Coffee-Cured Filet is the Perfect Balance of Sweet and Salty

Stoney River’s Coffee-Cured Filet is the Perfect Balance of Sweet and Salty

Served with Brussels sprouts roasted in bacon fat and salt, this palate-pleasing dish leaves diners more than satisfied

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Photo by Holly West

Stoney River’s signature dish – coffee-cured filet with Brussels sprouts, $34 – took a while to catch on. “People would come in and say, ‘I don’t know. How strong is the coffee flavor?’” says General Manager Nik Rogers. In the time since the Chapel Hill location of the national franchise opened in February 2017, however, locals have come to love the 9 ounces of Angus beef cured with a mixture of coffee, molasses, brown sugar and spices. Each steak is marinated in the concoction for at least four hours before serving, making it as tender as it is delicious. Nik says the coffee grounds the dish, but doesn’t overpower the other flavors. “I love that it’s a little bit sweet and a little salty,” he says. The accompanying Brussels sprouts are roasted in bacon fat and salt and come garnished with chopped bacon and Parmesan. And you can now enjoy the entree any time after 11 a.m. The restaurant started opening its doors for lunch and brunch in March. Stoney River’s variety of steak options are all butchered in-house – except the 22-oz. bone-in “Cowboy Cut” ribeye, the restaurant’s largest offering. For those who want non-red meat options, there are seafood dishes, a variety of burgers and sandwiches, entree salads and more.

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Holly West is the associate editor at Chapel Hill Magazine. After graduating from UNC in 2015, she worked as a reporter and editor in eastern North Carolina, but was quickly drawn back to the Southern Part of Heaven.