Since the first ember
OUR STORY
Stone Fire started with one stone oven, a night shift and a stubborn belief that late-night food should taste like it was made at noon.
01
Stone, not steel
Every pizza bakes directly on volcanic stone at 400°C for a blistered, smoky crust.
02
Open flame only
Patties hit real fire — no flat-tops, no shortcuts, no reheats.
03
Cut daily
Vegetables, sauces and dough are prepped fresh every single morning.
04
Never closed
Two kitchen shifts keep the fire lit through the night, every night.