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.

We start the cooking presses with a good sear,  then simmer to the temperature just below what you wanted, for example, if you ordered  the fillet mignon cooked medium we will prepare the fillet to medium-rare and the steak will finish to your preferred doneness in front of you on the stone.

"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?