The Stone Turtle is located in Island Park on the south shore of Long Island. At first glance, the restaurant looks like a generic cross between a diner and restaurant and reveals nothing of the culinary excitement and fun-filled ambiance of the stylish gastropub inside. The atmosphere is relaxed, freewheeling and upbeat.

The decor ranges from traditional to high camp with graffiti walls and murals depicting the glory days of Sinatra and Motown. Eclectic would certainly be the word for the singular décor, with its combinations of dark wood, brick, and floor-to-ceiling glass windows, all in shades of yellow and olive green.

Chef Gregory Baumel oversees the Stone Turtle. His menu reflects a mischievous and whimsical attitude, with each dish having its own unique spin. The chef takes an imaginative approach to new American cuisine, using only the freshest ingredients with a focus on local foodstuffs.  We started off with a fabulous sashimi grade Tuna Tartini in a hot ponzu sauce, served in a large cocktail glass. It is important to understand one thing at the Stone Turtle; there are few half-measures on the menu and when they say spicy or hot, they mean it! Water, beer or wine is an important accompaniment to some of these fiery dishes. We next tried generously portioned panko-breaded crab cakes with mango relish and a pepper-spiked cream. A colorful and delicious Mozzarella Napoleon consisting of vine-ripened red and yellow tomatoes, fresh mozzarella and basil served with a distinctive balsamic syrup and basil oil followed.

We were somewhat taken aback by our host’s next offering – a house specialty: Lobster Bisque Pot Pie made with generous portions of lobster, corn, carrots, peas, pearl onions, mushrooms and a unique Stone Turtle lobster bisque. The butter crust melted off our forks and spoons and the heat of the night dissipated as we enjoyed this superb dish.

We were then ready for the chef’s entree selections. La Mama De La Tortuga’s Paella Pot was made with lobster, crab, smoked chicken, chorizo, mussels, clams, peppers, tomatoes, olives and saffron rice. It was a seafood lover’s delight, perfectly prepared with just the right amount of spice and heat. It was presented with a slightly different surf and turf labled Filet Mignon The Way I Like It – a 10 oz. prime tenderloin, served medium rare and wrapped in Applewood smoked bacon.

We finished our meal with two delightful dessert plates. The Fresh Blueberry Butter Crumb Crisp with Baklava ice cream was made with premium ripe blueberries, baked with maple syrup and topped with butter crumbs and baklava gelato. We also delighted in Stone Turtle’s signature dessert, The Dirty Ashtray, a custom-molded chocolate ashtray covering an ice cream sundae. The desserts, along with some wonderfully blended capuccino, provided a perfect ending to a fun-filled night of culinary treats. Delicous food, funky atmosphere and a delightful wait staff make the Stone Turtle definitely worth the trip.