What Exactly is "Stone Cooking"?

In one form or another "stone cooking" has existed for centuries.

But in today's ultramodern restaurant kitchens, gas and electric cooking and microwaves predominate, and many chefs focus more on how food looks than on flavors and aromas.

"Stone Cooking" puts the emphasis back exactly where it belongs -- on top-quality ingredients, skillfully selected and painstakingly prepared, to deliver to your table an incomparable dining experience. Our entrees are visually stunning as well, but it's the flavors and aromas that truly set "Stone Restaurant Cooking" apart.

Flat, rectangular volcanic stones are heated in Stone's kitchen to hundreds of degrees. Then your entrée is placed on a stone, where it begins to cook slowly and evenly. Your appetizer comes to your table first, then your dinner arrives just as the flavor is being seared in. You can smell the freshness as the cooking process continues before your eyes. When (and only when) the level of doneness is to your liking, you begin enjoying your main course.

"Stone cooking" brings infinite variability to the level of doneness you select. From rare to well-done, the choice is yours because only you decide when your entrée is stone-cooked to perfection.

After all, it's your dinner. Shouldn't you decide when it's perfect?