Stillwaters Restaurant

Love the buffets breakfast made to order omelets if you like spice ask for some habanero dust always great stuff diner same great unique dishes I have Ben here probably 50times I don’t know what those other reviewers could mean giving I and 2 stars Food is fantastic ordered walleye tonight smocked tomatoes grits can’t get that too often the bike trails are fantastic note for mountain biking this place is a gem stay in winter no one there and great rates outdoor pool heated all winter.

Breakfast was nice here! It’s a buffet and the warming pots weren’t as hot as you’d like but made to order omelette and plenty of grits and other goodies made it worth it.

Beautiful décor and good food! Take a look at the al la carte menu. We usually get the buffet but really liked the lobster bisque, flounder, and peach skillet dessert. I think we tried half the menu and those were amongst the best. The filet and lobster mac and cheese were also tasty. Beer on tap was good too. Cocktails were ok but nothing special.
We also tried the heirloom tomato salad (meh) and Cesar salad (also meh but not bad).
Look past the buffet (even though it seems like a great deal relatively speaking the a la carte was better).

Excellent for dinner, horrible for breakfast.
Keep in mind I have only stayed at the Stonewall Jackson Resort on a couple of occasions over the past few years so my experience is largely anecdotal.
For dinner, they go all out on the buffet. Mind you, the idea of a buffet seemingly cheapens the quality of the food from the consumer’s viewpoint — but in fact the food is prepared by chefs who know what they are doing in the kitchen and do a fairly good job at doing it well. Their particular niche is modern Appalachian cuisine — and compared to other similar food types I have had in the state, this place definitely ranks to be one of the best. My favorite thing about the food is that it was all seemingly relatively light and healthy when compared to the more traditional ways of cooking this cuisine.
The NY strip, served on both nights I was there, was cut into manageable portions. It was perfectly seared on the outside and an excellent medium rare in the middle. Speaking from experience, such thick cuts have proven to be difficult to pull this off like they do. Their pastas and casseroles also speak of freshness unparalled in most places.
I can’t talk their dinner up enough. Imagine if Shoney’s focus was on the quality of each ingredient and the cooks had the training to make each dish perfect.
Their breakfast is another issue. It is pretty much a hotel continental breakfast with a high charge. I want to see the Appalachian focus brought over the breakfast menu. For that price, I want to see locally harvested fish for breakfast (or some meat protein other than pork, which I can not eat). I want to see a higher influence of seasonal vegetables.
I got an omelette and potatoes for breakfast. I wasn’t even able to eat my potatoes because I am fairly certain there was more grease than potatoes on that dish. There was also a piece of bacon in my omelette, which gagged me because I cannot eat pork. The waitress said she was going to discount me, which she didn’t. I didn’t bring this back up to her because my goal in informing her was just to bring it to her attention, not to get money off my final bill.
This restaurant represents the culinary backbone of our state, and it is one of the reasons I am looking forward on returning to the resort in future years. They have become much better since the first I’ve visited, I hope that this trend continues.