A Frank Lloyd Wright inspired restaurant
Our Frank Lloyd Wright inspired restaurant, Aqueous, proudly offers refined cuisine & stylish service. Nestled inside AAA Five-Diamond Falling Rock boutique hotel, Aqueous boasts table-to-ceiling views of the magnificent Pennsylvania Laurel Highlands and the 18th hole of the Pete Dye designed, PGA Tour-tested Mystic Rock golf course.
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 and 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.
For reservations or more information, please contact a Resort Reservations Specialist at 866.344.6957.
|Sunday - Thursday||5:30 pm - 9:00 pm|
|Friday - Saturday||5:30 pm - 10:00 pm|
|Daily||8:00 am - 11:00 pm|
Reservations are strongly recommended. Proper attire is resort casual. Walking shorts, golf shorts and slacks are acceptable. Aqueous is located in Falling Rock hotel.
*Kids Eat Free promotion is valid from 5:30 pm to 6:30 pm, during regular days of operation. One child’s meal is free per one adult entrée. Must choose child’s meal from Children's Menu provided. Regular menu items are not included.
Chef Matthew C. Gale
Chef de Cuisine
Matthew C. Gale, Chef de Cuisine Aqueous, joined the Nemacolin Food and Beverage Culinary Team in May 2008. He came to the resort from Restaurant Phoebe’s in Montpelier, Vermont, where he was hired as a cook after completing a culinary internship at Sean and Nora’s Restaurant from December 2006 to March 2007. At Restaurant Phoebe's, he quickly was nominated for Leader of the Month three times, and after given the award once, he advanced to Sous Chef at the restaurant from December 2007 to May 2008, before joining the Nemacolin team.
Gale, of Syracuse, New York, is a graduate of the New England Culinary Institute, located in Montpelier, Vermont. He currently resides in Accident, Maryland where he enjoys spending time with his wife and children, swimming, reading and barbequing.
Gale and his culinary team are fully committed to continuing Aqueous’ tradition of being a destination restaurant for Nemacolin guests. Gale strives to continue offering leadership and guidance to his team in order to uphold Aqueous’ standards as a contemporary American Steakhouse featuring local and seasonal ingredients. Gale describes the restaurant’s mantra as “producing really great food in a thoughtful, artistic way with flavors that may or may not be recognizable to our guests, all while allowing the ingredients to shine.”