Your table awaits
The Experience
45-day dry-aged, seared over white oak embers, bone-marrow butter, charred spring onion.
Hand-cut pasta, smoked tomato sugo, basil from our roof garden, fire-roasted garlic.
Smoked maple bourbon, black-walnut bitters, torched orange, single hand-cut cube.
Molten dark chocolate, burnt-honey ice cream, smoked sea salt, gold leaf.
Elena Marchetti
Executive Chef & Founder
From The Hearth
“Fire is the oldest kitchen. Everything we cook begins with wood, patience, and respect for the ingredient — the rest is restraint.”
Trained in the kitchens of the North End before staging across Tuscany and the Basque coast.
Returned home to build a restaurant around a single nine-foot oak-fired hearth.
Every menu follows the seasons of local farms — written weekly, cooked nightly.
The Room
Placeholder scenes — a client’s atmosphere photography drops into this gallery without touching the layout.
Word Of Mouth
“The tasting menu unfolded like a story — by the time dessert arrived we didn't want the night to end.”
Amelia R.
Anniversary dinner
“You can taste the fire in everything. The ribeye is the best thing I've eaten this year, full stop.”
Marcus D.
Chef's counter
“Candlelight, quiet music, servers who know the menu by heart. This is what fine dining should feel like.”
Priya & Tom
First visit — not the last
Reservations
Find Us
Address
112 Hearthstone Lane
Cedar Falls
Hours