A menu inspired by our natural surroundings

Going hand-in-hand with the Western Pennsylvania Conservancy’s mission of environmental stewardship, Fallingwater is committed to providing the cleanest, freshest and tastiest food available to our visitors. Café staff prepares all the selections in-house, sourcing seasonal produce and meats from the best local farms to provide visitors with delicious and healthy fare.

Fallingwater wants visitors and staff to be safe. In response to recent developments related to COVID-19, Fallingwater remains closed to the public. Please call Visitor Services at 724-329-8501 for more information. Learn more.

Introducing: The Fallingwater Chef at Home

Pasta Carbonara con Ramps
During our temporary closure, Fallingwater Chef Tom Shuttlesworth is offering up amazing recipes to keep you inspired by Fallingwater and nature from his home kitchen. In the first recipe of his series, The Fallingwater Chef at Home, Tom makes a delicious spring pasta dish using wild ramps.
Read more and get the recipe!

Corn Chowder with Biscuits
In the second edition of his recipe blog, Chef Tom takes a shopping trip to get his favorite food staples and explores his trusted home pantry. He delights in making one of his favorite dishes, a slightly tweaked version of Elsie Henderson’s H.J. Heinz Corn Chowder from The Fallingwater Cookbook.
Read more and get this and another recipe for easy biscuits!

Barley Risotto with Mushrooms and Roasted Red Peppers
“Risotto is one of those dishes that many home cooks seem to avoid,” says Chef Tom in the third entry of his recipe blog where he replaces misconceptions and myths with proper technique and wholesome ingredients for the perfect dish. Made with foraged wild mushrooms, his barley risotto with maitake mushrooms and roasted red peppers is comfort food at its finest!
Read more and get the recipe!

Oven Roasted Potatoes, Roast Magret and Red Currant Sauce
While Chef Tom finds himself, “more contemplative of late, pondering and pursuing cooking and restaurant ideas both new and old,” his plate will have us all reassured that good food isn’t under quarantine. In week four, Chef Tom shares mouthwatering recipes for duck breast, roasted potatoes and wine braised red cabbage.
Read more and get the recipes!

Grilled Gruyère on Homemade Challah with Tomato Bisque
In this post, Chef Tom opens The Fallingwater Cookbook again to make a fresh twist on the classic combination of grilled cheese and tomato soup. As he shares his inspiration for the dish, he also reveals that he normally does not cook such rich and decadent cuisine at home, but rather likes to keep weeknight meals light and simple.
Read more and get the recipes!

Seared Venison, Morel Sauce, Braised Ramp Greens and Mashed Potatoes
In Chef Tom’s latest post, he cooks a rustic meal that is partially forged from wild discoveries from his hike in the woods. With dinner on their minds, he and his wife are inspired to gather a large bounty of different varieties of mushrooms. The natural and vivid flavors of the mushrooms combine well with the wild flavor of venison in his latest dish.
Read more and get the recipes!

Honey Maple Almond Bars
In the mood for sweet instead of savory? Chef Tom shares a special treat from his caboodle of sweet recipes for the home chef. With a crumbly shortbread cookie-style base and a nutty, chewy-caramel topping, this recipe is a decadently delicious delight. Plus you’ll have plenty of these goodies to share!
Read more and get the recipe!

Tom Shuttlesworth is a New England Culinary Institute trained chef with a career spanning coast to coast and Europe, including the kitchens of culinary luminaries Jean-Louis Palladin, Tom Colicchio, Wylie Dufresne and Michael Mina. A native of Fayette County, Pennsylvania, Chef Shuttlesworth returned to work at Fallingwater in 2006, where he draws inspiration from Fallingwater and Appalachia.