Fallingwater Café Gets a New Look
by Cara Armstrong
Curator of Buildings and Collections

Visitors to Fallingwater this year will find a newly renovated Café at the Visitors Pavilion. The new configuration allows for better circulation, an out of sight preparation area, and dishwashing capabilities. Thanks to these improvements and other facility upgrades the café now offers its delicious and freshly prepared fare using china, glass, and flatware, instead of the paper and plastic products used in the past. L.D. Astorino and Associates, an architecture, engineering and interior design firm based in Pittsburgh, created the café's enhanced ambience and more efficient plan.

On-site Chef Mary Anne Moreau, a graduate of the International Culinary Institute in Pittsburgh, who recently sharpened her skills at the Culinary Institute of America, is taking inspiration from the “new” café to turn out delectable dishes with both visual and gastronomic appeal. Depending on the time of your visit, you might find the beginning of spring with Tabooli Primavera, the celebration of summer with grilled and barbecued specials using the new grill, or the comfort offered by Baked Macaroni and Cheese in winter that even Julia Child would appreciate.

The dessert menu changes daily and always includes a delicious assortment of freshly created sweets. Among the luminaries are one of Edgar Kaufmann, Sr.'s favorites, clove cake, and “gobs,” a western Pennsylvania specialty. And if you've eaten too well, the nearby nature trail is perfect for strolling.