You’ve probably heard the rumors. Or maybe you saw the Instagram posts of that stunning ivory marble floor and the glowing gaslight lanterns and thought, "I need to get there." But if you try to book a table at Finch at Stockton Inn today, things might look a little different than they did during that explosive opening weekend.
The story of Finch isn't just about a restaurant opening. It’s about the massive, high-stakes resurrection of a 300-year-old landmark that almost became a "dead zone" in the middle of one of Hunterdon County's most charming river towns.
Honestly, the Stockton Inn has more lives than a cat. It’s been a tavern, a hotel, a rumored speakeasy, and even the inspiration for a Rodgers and Hart song. But when Steven Grabowski and Cheryl Olsten—the duo behind the neighboring Stockton Market—took over, they didn't just want to paint the walls. They wanted to create a culinary destination that could rival anything in Manhattan.
The Short, Wild Life of the Finch Brand
When the inn finally creaked its doors open in late 2024 after a seven-year slumber, it launched with a dual-identity crisis—in a good way. You had the Dog & Deer Tavern for your burger and old-fashioned fix, and then you had Finch at Stockton Inn.
Finch was the "fancy" sibling. It was an intimate, 13-table space designed to be Executive Chef Bob Truitt’s tour de force. Truitt isn't some line cook they found on Craigslist; the guy has a James Beard pedigree and spent time at El Bulli. Yeah, that El Bulli.
🔗 Read more: Why the Map of Colorado USA Is Way More Complicated Than a Simple Rectangle
The vibe was coastal Italian. Think pink peppercorn bucatini, Sorrento lemon risotto, and scallops served in shells the size of your palm. It was high-toned, it was expensive, and for a few months, it was the hardest reservation to get in New Jersey.
But here’s the kicker: if you look for "Finch" on the official website now, you’ll notice the name has started to recede into the background.
By late 2025, management realized that having two separate "brands" inside one historic building was kinda confusing for people. They’ve essentially consolidated. While the dining room where Finch lived still exists—with those custom clay vases etched with delicate finches—the whole operation is now often referred to simply as the Stockton Inn. It’s a move toward simplicity, but the elevated, seasonal Italian DNA that Finch introduced is still very much the heart of the kitchen.
What it's Actually Like to Eat There
Forget the PR fluff. Let’s talk about the experience. You walk in through the back, off the parking lot (the front door is basically for show these days). If you’re lucky enough to sit in the glass-walled dining room that was formerly the designated Finch space, you’re floating on ivory marble.
💡 You might also like: Bryce Canyon National Park: What People Actually Get Wrong About the Hoodoos
It’s bright. It’s airy. It’s a weirdly beautiful contrast to the dark, moody stone hearth that looks like it’s seen three centuries of secrets.
- The Food: The menu rotates faster than the seasons. One week you’re eating sunchoke mezza luna with brown butter, and the next it’s Point Pleasant fluke with amber kaluga caviar.
- The Price: It’s not cheap. You’re looking at a prix fixe that usually hovers around $100+ per person, or an à la carte menu where a salad might set you back $26.
- The Service: They’ve gone for a "Mandarin-collared linen shirt" vibe. It’s professional but not stuffy. You won't feel like you're being judged for not knowing which fork to use.
One thing people get wrong is thinking this is just another "hotel restaurant." It’s not. Most of the people at those 13 tables didn't sleep upstairs. They drove from Philly, New York, or the Lehigh Valley just for the pasta.
Why the Stockton Inn Matters Again
For years, the inn was "endangered." Preservation New Jersey literally had it on a list of threatened sites. There were failed plans for massive 780-seat concert venues and sprawling spas that the locals (rightfully) fought tooth and nail.
The current version of Finch at Stockton Inn and the surrounding hotel is a compromise that actually works. It’s boutique. It’s only nine rooms. It respects the fact that Stockton is a tiny town that doesn't want to be the next Disneyland.
📖 Related: Getting to Burning Man: What You Actually Need to Know About the Journey
The renovation didn't strip the soul out of the place. They kept the high ceilings in the carriage houses and the "wishing well" that Margaret Mitchell supposedly sat by while writing Gone with the Wind. But they added Dyson hair dryers and Matouk linens because, let’s be real, nobody actually wants to live like it’s 1710.
Is it Worth the Hype?
If you’re a "foodie" who tracks James Beard winners, then yes. Bob Truitt’s cooking is technically brilliant. The way he uses local ingredients—like sourcing from the potter a town over or the fish from Point Pleasant—shows a level of care you don't see in corporate chains.
However, if you're looking for a casual, "throw on some flip-flops" river dinner, this isn't it. That's what the local pizza joints are for. This is a "celebration" spot. It’s where you go when you want to feel like an A-lister in a town that has one blinking yellow light.
Actionable Insights for Your Visit
- Book Way Ahead: Even with the rebranding, the "Finch" dining room fills up weeks in advance. If you're staying at the inn, you get priority, which is honestly the best "hack" to get a table.
- Target the Tavern First: If the main dining room is full, the Dog & Deer Tavern shares the same kitchen "ethos." You can get a killer patty melt with Comté cheese and still experience the Brian Miller cocktail program.
- Check the Days: They aren't open 24/7. Typically, dinner service runs Wednesday through Sunday. Don't show up on a Tuesday expecting a six-course tasting menu.
- Explore the Grounds: Don't just eat and leave. Walk the path to the side entrance, look at the gaslight lanterns, and check out the Carriage House suites if the doors are open. The architecture is half the experience.
- Parking is in the Back: Don't try to parallel park on the main road. There’s a dedicated lot behind the building that makes life much easier.
The Stockton Inn has survived three centuries of change, and the "Finch" era is just its latest, most polished chapter. Whether you call it Finch or just the Inn, the food coming out of that kitchen is currently some of the best in the state. Just make sure you bring your appetite—and your credit card.