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99 Federal Road
Danbury, CT 06811
(203) 790-8030
Open 7 Days 7am-9pm

Please Note Temporary Updated Hours for The Following Service Bars:
Meat: Everyday 7-8
Fish: Everyday 7-8
Deli: Everyday 7-8
Photo Cakes: Everyday 7-8
Ice Cream: Everyday 7-9
Coffee: Everyday 7-8
BBQ, Pizza: Everyday 7-8

1897 Front Street,
East Meadow, NY 11554
(516) 394-9001
Open 7 DAYS - 8am-9pm

Senior Hours 7am-8am

261 Airport Plaza
Farmingdale, NY 11735
(516) 962-8210
Open 7 DAYS - 8am-9pm

Senior Hours 7am-8am

3475 Berlin Turnpike
Newington, CT 06111
(860) 760-8100
Open 7 DAYS - 8am-9pm

Senior Hours 7am-8am

100 Westport Avenue
Norwalk, CT 06851
(203) 847-7214
OPEN 7 DAYS - 6am-9pm

Garden Shop - Everyday 7am-7pm

Burger Barn/Hoedown:
Mon-Thur 11am-3pm
Fri-Sat 11am-7pm
Sun-11am-6pm

Paramus Park Mall
700 Paramus Park
Paramus, NJ 07652
(201) 649-0888
OPEN 7 DAYS - 8am-9pm

Senior Hours 7am-8am
Senior Hours 7am-8am

Please Note Temporary Updated Hours for The Following Service Bars:
Meat- Everyday 8-8
Fish- Everyday 8-8
Deli- Mon-Fri: 7-6 Sat-Sun7-7
Photo Cakes: Everyday 8-7
Ice Cream: Everyday 8-9
Coffee: Everyday 8-9
BBQ: Everyday11-8
Pizza: Everyday 11-8
Burger Barn – Monday-Thursday 11-3, Friday-Sunday 11-7


Wine Store
Monday - Saturday 9am-9pm
Sunday Noon-9pm


1 Stew Leonard Drive
Yonkers, NY 10710
(914) 375-4700

Please Note Temporary Updated Hours for The Following Service Bars:
Deli- Everyday 8-9
Seafood- Everyday 8-9
Meat- Everyday 8-9
Photo Cakes: Everyday 8-9
Ice Cream: Everyday 8-9

Stew’s Farm Fresh Foods Stew’s Gifts Stew’s Catering Stew’s Wines
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Locations & Hours

99 Federal Road
Danbury, CT 06811
(203) 790-8030
Open 7 Days 7am-9pm

Please Note Temporary Updated Hours for The Following Service Bars:
Meat: Everyday 7-8
Fish: Everyday 7-8
Deli: Everyday 7-8
Photo Cakes: Everyday 7-8
Ice Cream: Everyday 7-9
Coffee: Everyday 7-8
BBQ, Pizza: Everyday 7-8

1897 Front Street,
East Meadow, NY 11554
(516) 394-9001
Open 7 DAYS - 8am-9pm

Senior Hours 7am-8am

261 Airport Plaza
Farmingdale, NY 11735
(516) 962-8210
Open 7 DAYS - 8am-9pm

Senior Hours 7am-8am

3475 Berlin Turnpike
Newington, CT 06111
(860) 760-8100
Open 7 DAYS - 8am-9pm

Senior Hours 7am-8am

100 Westport Avenue
Norwalk, CT 06851
(203) 847-7214
OPEN 7 DAYS - 6am-9pm

Garden Shop - Everyday 7am-7pm

Burger Barn/Hoedown:
Mon-Thur 11am-3pm
Fri-Sat 11am-7pm
Sun-11am-6pm

Paramus Park Mall
700 Paramus Park
Paramus, NJ 07652
(201) 649-0888
OPEN 7 DAYS - 8am-9pm

Senior Hours 7am-8am
Senior Hours 7am-8am

Please Note Temporary Updated Hours for The Following Service Bars:
Meat- Everyday 8-8
Fish- Everyday 8-8
Deli- Mon-Fri: 7-6 Sat-Sun7-7
Photo Cakes: Everyday 8-7
Ice Cream: Everyday 8-9
Coffee: Everyday 8-9
BBQ: Everyday11-8
Pizza: Everyday 11-8
Burger Barn – Monday-Thursday 11-3, Friday-Sunday 11-7


Wine Store
Monday - Saturday 9am-9pm
Sunday Noon-9pm


1 Stew Leonard Drive
Yonkers, NY 10710
(914) 375-4700

Please Note Temporary Updated Hours for The Following Service Bars:
Deli- Everyday 8-9
Seafood- Everyday 8-9
Meat- Everyday 8-9
Photo Cakes: Everyday 8-9
Ice Cream: Everyday 8-9

10 Winning Ways To “WOW” Filet Mignon

FILET MIGNON WITH COGNAC­ PEPPERCORN SAUCE

Pan-sear 4 filets. Remove the filets from the skillet and keep warm. Over medium high heat, add 1 tablespoon butter; 5 shallots, minced; and 1 tablespoon dried peppercorn mix­ture to the skillet and cook for 1 minute. Stir in % cup cognac or brandy and cook for 1 minute, stirring to deglaze. Stir in 1 cup heavy cream. Bring to a boil. Reduce the heat to low and simmer for 5 minutes or until thickened. Serve over the filets.


FILET MIGNON WITH WILD MUSHROOM SAUCE

Pan-sear 4 filets. Remove the filets from the skillet and keep warm. Over medium-high heat, add 1 tablespoon butter and ½ pound fresh assorted mush­rooms to the skillet and cook for 5 min­utes or until the mushrooms have released their juices. Add 3 shallots, minced and cook for 1 minute. Add 1/2 cup red wine and 1/2 cup beef broth. Bring to a boil, reduce heat to low and simmer for 5 minutes, or until thickened. Serve over the filets.


ISLAND-STYLE FILETS

In a zip-top plastic bag, combine ¾ cup fresh lime juice; 1 tablespoon brown sugar; 1 table­spoon minced fresh ginger; 2 cloves garlic, minced; and ½ teaspoon salt. Add 4 filets, seal, and turn to coat. Refrigerate for 1 to 24 hours. Grill or broil the filets and serve with prepared mango chutney.


SPICE RUBBED FILETS

In a small bowl. combine 1 clove garlic, minced; ½ teaspoon salt; ½ teaspoon chili powder; ½ teaspoon dried oregano leaves; ¾ tea­spoon cumin powder; and ¾ teaspoon ground black pepper. Rub the mixture over 4 filets. Place on a plate, cover with plastic wrap, and refrigerate 1 to 24 hours. Grill or broil.


BACON WRAPPED FILETS

In a small bowl, combine ¾ teaspoon each crushed dried rosemary, salt, and ground black pepper. Season 4 filets with the herb mixture. Partially cook 4 strips bacon to cook off some of the fat, but do not crisp. Wrap the bacon around the filets and grill or broil.


SOY-GINGER FILETS

In a shallow combine ¼ cup soy sauce, ¼ cup rice bowl. wine vinegar, 2 tablespoons toasted sesame oil, 2 tablespoon grated fresh ginger, and 1 clove garlic, minced. Add 4 filets and marinate for 20 minutes. Re­move the filets, allowing the marinade to drip back into the bowl. Reserve the mari­nade. Grill or broil the filets. Meanwhile, place the reserved marinade in a small saucepan. Bring to a boil over high heat and boil for 5 minutes. Serve with the filet.


GORGONZOLA FILETS

In a small
bowl, combine 1 teaspoon cracked black pepper; 1 clove garlic, minced; and 1 tea­spoon dried thyme leaves, crushed. Rub into 4 filets. Pan-sear the filets. Remove to a plate to keep warm. Add ½ cup beef broth and 1/3 cup dry red wine to the same pan. Over medium-high heat, bring to a boil and cook for 2 minutes, stirring to release the browned bits. Remove from the heat and stir in 4 ounces Gorgonzola cheese. Serve over the filets.


ROASTED RED PEPPER SAUCED FILETS

Pan-sear 4 filets. Remove the filets from the skillet and keep warm. Add 1 tablespoon butter to the skillet and cook 1 shallot, minced for 2 minutes. Stir in 1 jar (3 ounces) roasted red peppers, drained and chopped; 1 tablespoon chopped fresh basil; 1 teaspoon white wine vinegar; 1 teaspoon sugar; and 1/2 teaspoon salt. Cook for 2 minutes to heat through. Place mixture in a blender or food processor and puree. Serve over the filets.


GRILLED FILET SALAD

This recipe is a great way to use the tips of a whole ten­derloin. Cut the meat into 1-inch strips. Pan-sear, cooking for 1 to 2 minutes, or until browned. Remove from the skillet. Arrange mesclun or spring mix salad in a large bowl. Top with the meat and drizzle with Greek Vinaigrette or Gor­gonzola Vinaigrette.


CARMELIZED ONION FILETS

In a large skillet, heat 2 tablespoons butter over medium-high heat. Add 2 large yellow and/or red onions, halved and sliced; 1/4 teaspoon salt; and 1/8 teaspoon ground black pepper. Cook over medium heat for 2 minutes, or until browned and very tender. Stir in 1 tablespoon balsamic vinegar. Remove to a bowl and keep warm. Pan-sear 4 filets in the same skillet and serve over a bed of the onions.