Dining: Fine Dining: Aqueous

Congratulations Aqueous!
Recipient of the prestigious Forbes Travel Guide, Four-Star Award 2012.

Learn more

Aqueous proudly offers refined cuisine & stylish service in our Frank Lloyd Wright inspired Forbes Four-Star restaurant. Nestled inside Forbes Travel Guide's Five-Star, AAA Five-Diamond Falling Rock Boutique Hotel, Aqueous boasts table to ceiling views of the magnificent Pennsylvania Laurel Highlands.

The cuisine at Aqueous takes the upscale steakhouse concept to an entirely new level. The menu features American Cuisine using the finest domestic ingredients with strong emphasis on local product & seasonal cooking.

Aqueous differs from traditional “steakhouses” due to its strong in-house dry aging & on-site cutting program. In addition to our Prime, Dry Aged, and Certified Angus selections you will have the opportunity to indulge in artistic preparations of seafood, poultry, and unique pastry creations.

In conjunction with cuisine comes the love of wine. Aqueous offers guests a relaxed yet personalized sommelier service. It’s this very humble style of dining experience that has earned Aqueous Forbes Four-Stars for the very first time in 2012.

View each of Aqueous' menus:

Reservations are strongly recommended. Proper attire for breakfast is resort casual. Walking shorts and golf shorts are welcome. Swimsuits must be dry and a cover up worn. Gentlemen are not permitted to wear sleeveless shirts or tank tops. For dinner proper attire for guests is resort casual. Golf shorts, walking shorts and slacks are acceptable. Aqueous is located in Falling Rock.

For reservations or more information, please contact a Resort Sales Specialist at 866.344.6957.

Chef Earl Morse
Chef de Cuisine

Originally a native of the New Hampshire seacoast, Morse was never exposed to a family culture of food and traditional recipes. He found himself learning through kitchens nearing the end of his high school education and winning cooking competitions due to his highly competitive nature. This competitive spirit led Morse to the prestigious Culinary Institute of America where he completed his formal education in 1999.

Morse began his culinary career working in Napa Valley at Brix under the direction of Tod Kawachi. Morse then relocated to Las Vegas in 2000 to work for the One Star Michelin Aqua under Michael Mina, as well as under Marc Poidevin at the One Star Michelin Le Cirque. He sculpted ice professionally and apprenticed at Ice Occasions learning the ins & outs of the business when he wasn’t cooking. This proved to be a great balance in artistic expression for the young culinarian that lasted two years.

In 2002, Morse trekked to Brussels, Belgium to work for acclaimed Belgian pastry chef Herman Van Dender. During this time Morse apprenticed learning the basic fundamentals of pastry & chocolate at this royally appointed pastry shop. He took home a gold medal & The European Trophy in France for his ice sculpting efforts in 2003. Morse returned to the United States in 2005. He trained at back to back AAA Four-Diamond / Forbes Four-Star properties Aujourd’hui inside the Four Seasons as well as No. 9 Park in Boston. It was during this period that he pieced together all his skillsets and became a polished culinarian. Morse headed south but moved up the ranks in the nation’s capitol running Agraria and PS7’s as Executive Sous Chef.

In 2008, Morse relocated to the coast of Maine to take over the kitchen at the acclaimed Forbes Five-Star White Barn Inn as Chef de Cuisine at the age of 29. During his tenure at the Relais & Chateau his brigade enjoyed cooking at The James Beard House in NYC. While in New England Morse gained notable experience operating AAA Four Diamond boutique properties such as The Portland Harbor Hotel & The Bedford Village Inn as Executive Chef.

Under his tenure here Aqueous was awarded Four-Stars by coveted Forbes Travel Guide for the very first time. Chef Morse’s awards include a pair of bronze medals at The World Ice Sculpting Championships in Japan as well as Alaska. He has sculpted ice in over nineteen states & six countries sharing his artwork on over three continents.

Morse is an ACF Certified Culinarian as well as a NICA Certified Professional Ice Carver.