Stick + Stone (Richland, WA)

Published: March 16, 2016

Torey Azure


Today marks our inaugural entry into the official BrandCraft Media lunch blog. Early on in our internal team discussions it became clear that we had a shared passion for food and drink. For example, a discussion about Christmas tree varieties would quickly segue into winter crock-pot meals. Any trip over the bridge to see clients in Pasco saw us mapping out the closest taco truck. Yes, it was all too clear, food was our common bond. And, as such, we have decided to make a weekly trek to visit locally-owned restaurants and enjoy their tasty victuals.

Week one saw us taking refuge from the mighty Tri-City wind inside Stick + Stone on Queensgate in Richland. Stick + Stone is, according to their website and menu, “ an authentic Neapolitan wood-fired pizzeria.” They have a pretty sweet lunch special that allows you to pair any one of their salads with one of the pizzas–which is a pretty substantial list of pies.


We started off with meatballs. Alyson quickly noted the texture and made inquiry to the kitchen regarding their consistency. Turns out they are made in-house and feature a 60/40 blend of beef to pork. The meatballs were served lightning quick–I was probably unaware of their presence due to the fact that my Laurelwood IPA had made way to my lips, obscuring my view. The meatballs were served in a tomato sauce that featured garlic and spices. Torey noted that a mini meatball tong would be nice for fishing out the hearty little guys. Next time, it’s BYOMMT. They were, no doubt, a perfect, meaty opener.

DSCF9566Our salads were served as Band of Horses gave way to the hushed falsetto of Bon Iver. I found leafy solace in the Smokey Pork Salad while Alyson enjoyed the Insalata Romano that came replete with rolls of salami… delicious! Torey went for the Insalata Mista (as we were all trying to order something different) which was drizzled in a champagne vinaigrette (poppin bottles!) and had a rainbow of veggies. The white beans, however, have no place in a salad, according to Torey. How do you feel about legumes with your greens? We’re sorry to be asking the tough questions but Torey has begun this gastronomic inquest…

DSCF9570The personal pizzas were served and quickly I noted that they blow away the all too familiar “Book It” personal pan pizzas from that ubiquitous Hut. I went with the mushroom laden “Fungi” pizza because, well, I’m just an all around fun guy. Alyson, proving she does not give a &$#!, went for the elusive Honey Badger pizza and Torey went for the Queen Carne, holding true to his nickname the Queen of Meats. Just kidding, please don’t fire me. All of the pizzas were delicious and the meal overall was of perfect lunch proportions…the IPA providing that perfect soporific coating.

We give it 4.5 out of 5 for lunch. Great ambience, Great food.

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