Chef Patrick Meany has an impressive culinary resume, including stints at both Bouchon and Gary Danko. He opened Stone and Embers, an intimate restaurant at The Madrones, in the fall of 2013. He was joined by partner and former executive Matt Barnes in 2015. Matt manages Three Dog Farm five miles down the road, growing most of the produce used by the restaurant, many of them unusual and esoteric.
Inspired by the seasons and spontaneity, a wood burning oven is at the heart of the cuisine. Casual, yet refined, the focus is on fresh and delicious food with artisan pizzas from the wood fired oven, as well as a daily changing menu. The beer and wine list features all local selections. All ages are welcome. Open for lunch and occasional dinners. Visit the Stone and Embers website for details.
Winter Hours: Friday - Sunday 12:00pm - 8:00 pm.
For reservations, menus or information, visit their website or contact them directly at: www.stoneandembers.com / 707.895.3471