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 and the 18th 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 & 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 Aqueous' (sample) 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 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 a Sous Chef from December 2007 to May 2008. There, he was hired on as a cook after completing his internship. In a short time, he was nominated for Leader of the Month three times - having received the award once, and advanced to Sous Chef, just before joining the Nemacolin team. Gale also has experience from Sean and Nora’s Restaurant, where he was an intern from December 2006 to March 2007.
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 bar-b-que.
Gale and his culinary team are fully committed to continuing the 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 Steakhouses 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.”