Noah's Restaurant is chef owned and operated. We are a small 75 seat casual fine dining restaurant with bar located in the heart of historic Stonington Borough just seven miles east along the coast from downtown Mystic. For 27 years we have been obsessed with scratch cooking of basic, fresh and where ever possible local, ingredients. A few examples of our culinary craziness are fish, oysters, tomatoes, wine. So we started with a simple idea. Go for a distinctive flavor and quality in our dishes by actually making them on the premises. The results of our "slow scratch" cooking other than a lot of work and high labor costs is that we're still in business. In fact, we are the oldest continually operating, under the same ownership, restaurant in Stonington after the Steak Loft. Noah's is actually two storefronts, on the left entrance side is our horseshoe shaped mahogany bar and the right side is the dining room. A tin ceiling, and paddle fans, cherry booths, and an ever changing art show on the walls give the dining room a warm inviting tone. Our local clientele keeps us open round. In fact, I like to think of us as "just around the corner", which we literally are for the residents of the borough. For the wider, larger population from Providence to New Haven to Hartford we offer a worthwhile hour excursion. And for the long distance traveler we're "worth a detour" to copy the Michelin green guide terminology. We are open all day and into the night serving breakfast, lunch, and dinner menus at the appropriate times.

The heart of Noah's bakery is co-owner Stanley Schwartz, a fourth generation baker. His family owned Alter's Bakery in North Tarrytown, New York from the 1930's to 2000. He uses a rye sour from Alter's that is 100 years old and 10 different kinds of flour. He regularly makes our Challa for French toast, Pullman loaves for white bread sandwiches, and onion rye for the Reuben. He makes our hamburger buns, and all of the myriad breads that we serve with our lunches and dinners. In fact, over the years he has produced over 50 different kinds of bread. Currently, he is experimenting with Flax Bread and a seeded whole wheat, whole grain bread that he often makes for Friday night dinner. When there is a surplus of breads, they may be bought from our bakery. In addition to baking all of our breads and rolls, Stan is also in charge of making all of our desserts. We make everything here from scratch : Key Lime Pie, Creme Brulee, Banana Cream Pie, Brown Derby, Brooklyn Black Out Cake, Maple Pecan Pie, and an assortment of ice creams especially during the summer months; and this is only a small example of our various desserts. The only "sweet" we don't produce on the premise is our vanilla ice cream. Our kitchen is always busy!!