You know those places that just feel right the second you walk in? That’s the vibe at Stone Row in Jim Thorpe. Honestly, it’s not just about the old-school building or the history of the town. It’s the food. Most people searching for the Stone Row Pub and Eatery menu are looking for a standard burger joint, but what they find is something way more interesting. It’s a bit of a chameleon.
Jim Thorpe is a tourist town, right? You expect overpriced tourist traps. Stone Row flips that. They call themselves "chef-owned and ingredient-driven," which sounds like marketing speak, but you can actually taste it in the sauces. Everything feels intentional. If you’re heading to the Poconos, you basically have to stop here, or you're missing out on the best "plant-forward" menu in the region that still manages to satisfy people who live for a medium-rare steak.
What’s actually on the Stone Row Pub and Eatery menu right now?
The menu changes. That’s the first thing you need to know. Because they follow the seasons, you can’t always count on the exact same dish being there in July that you had in December. But the core philosophy stays. They do this thing where they categorize dishes by "Land," "Sea," and "Earth."
It’s smart.
Instead of a tiny, sad vegetarian section at the bottom of the page, the "Earth" section is massive. We're talking roasted root vegetables with tahini, or mushroom-based dishes that actually have some weight to them. For the meat-eaters, the "Land" section usually features a high-quality cut of beef or pork sourced as locally as they can get it.
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The Burger Situation
Let’s talk about the burger because everyone asks. It’s usually a signature blend. They don’t just throw a frozen patty on a bun. It’s often served on brioche with some kind of house-made jam—maybe onion or bacon—and a cheese that actually has a name you recognize. But here is the kicker: their vegan burger options are arguably just as popular. They use techniques like smoking and pickling to make vegetables taste like they’ve been through a war and won.
Small Plates and Sharables
If you’re just there for a drink, the small plates are where it’s at. Their fries? Hand-cut. The dipping sauces? Usually made from scratch. You might find something like shishito peppers or a seasonal hummus. It’s the kind of food that makes you want to stay for three more rounds of drinks than you originally planned.
Honestly, the menu feels like it was written by someone who loves to eat, not just someone trying to maximize profit margins. There’s a complexity to the flavor profiles—acid, fat, heat—it’s all balanced.
Dietary Restrictions Aren't an Afterthought Here
Most restaurants treat gluten-free or vegan diners like a nuisance. "Oh, you want the salad without the cheese?" Not here. The Stone Row Pub and Eatery menu is a safe haven. Because the chef focuses so heavily on "Earth" dishes, a huge chunk of the menu is naturally gluten-free or easily modified.
I’ve seen people who eat meat every day order the vegan options just because they look better. That’s the mark of a good kitchen. They aren't trying to mimic meat; they are trying to make vegetables taste like the best version of themselves. If you have an allergy, tell them. They actually listen. It’s refreshing.
The Atmosphere Matters Too
You can’t talk about the menu without mentioning the space. It’s a historic building. Stone walls (obviously), dim lighting, and a bar that feels like it has stories to tell. The physical menu usually reflects this—simple, clean, and easy to read.
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The Drink List: A Sidekick to the Food
A pub isn’t a pub without a decent bar program. Stone Row leans heavily into craft. You’ll find Pennsylvania breweries represented alongside a cocktail list that changes as often as the food.
- Craft Beers: Usually a mix of IPAs, stouts, and something light like a pilsner.
- Seasonal Cocktails: Think infusions. Blackberry bourbon in the fall, maybe something with cucumber and gin in the summer.
- Natural Wines: They’ve been known to carry some interesting labels that you won't find at the state store.
It’s a curated experience. They don't have fifty taps of mediocre beer; they have six or eight taps of great beer.
Why Everyone Obsesses Over the "Scrappy" Vibes
There is a lack of pretension that’s hard to find in "foodie" spots. You can wear your hiking boots from the Lehigh Gorge Trail and fit right in. The staff knows the menu inside and out. If you ask what’s in the vinaigrette, they don’t have to go check with the kitchen; they usually just know. That kind of E-E-A-T (Experience, Expertise, Authoritativeness, and Trustworthiness) isn't just for Google algorithms; it's for real-life dining.
Common Misconceptions About Stone Row
People see "Pub" and think "Fried Fish and Chips." While they might have a version of that, it’s going to be elevated. Don't go in expecting a $5 dive bar burger. You’re paying for the quality of the ingredients and the fact that a real chef is back there sweating over a stove instead of a microwave.
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Another thing: parking in Jim Thorpe is a nightmare. Don't let that stop you. Park in the big lot by the train station and walk up. The walk will help you work up an appetite for the pork belly or whatever seasonal protein they’ve got going on.
Is it Kid-Friendly?
Kinda. It’s a pub, so it gets loud and busy. But they’re welcoming. Just don't expect a 20-page coloring book and a "Junior’s Menu" with frozen chicken nuggets. The kids who eat here are usually the ones who don't mind trying a bit of whatever their parents ordered.
Final Thoughts on the Stone Row Experience
Dining here is about the "un-rushed" experience. The Stone Row Pub and Eatery menu is designed to be explored. Start with something from the "Earth" section, move to a "Land" or "Sea" main, and definitely don't skip the house-made desserts if they have the bread pudding or a seasonal tart.
The reality of 2026 dining is that people want transparency. They want to know where their food comes from and that the person cooking it cares. Stone Row delivers that in a town that could easily coast on its history alone. It’s a modern kitchen in a historic shell, and it works perfectly.
Actionable Next Steps for Your Visit
- Check the Daily Specials: Before you even open the physical menu, look at the chalkboard or ask the server. The best stuff is often what just came in that morning.
- Make a Reservation: Jim Thorpe gets slammed on weekends. If you show up at 6:00 PM on a Saturday without a plan, you're going to be waiting a long time.
- Try One "Earth" Dish: Even if you’re a total carnivore, order one vegetable-forward small plate. It’s what they do best, and it might actually change your mind about what "pub food" can be.
- Bring Cash for Parking: While the restaurant takes cards, the town's parking kiosks and private lots are sometimes finicky.
- Explore the Drink Pairings: Don't just get your "usual." Ask the bartender which local brew complements the specific fat profile of your meal.