FALL HOURS- STARTING NOV. 1ST
FRIDAY & SATURDAY
SUNDAY- LIVE JAZZ BRUNCH!
Brunch: 10:30a-3p .
SEASON CLOSING PARTY- SUNDAY NOVEMBER 18TH 2018
Call 607-546-5000 for information and tickets!
FINAL PUB NIGHT: Wednesday, October 31st
LAST REGULAR SERVICE OF THE SEASON: Saturday, November 17th
CLOSING PARTY: Sunday, November 18th
The 2018 season marks the Stonecat's 19th year of operation! We continue in our goal to wake people up to life with dynamic, fun food and libation. Our dishes are created with passion and love and served in a comfortable and approachable atmosphere, which is maintained by a professional community of hosts and servers. Our chefs continue to create and evolve the regional cuisine of the Finger Lakes, using local ingredients and global culinary influences.
Come enjoy the bounty of the Finger Lakes with us!
Call 607-546-5000 for reservations.
Owner and Executive Chef
"At the Stonecat, it is our belief that food is life. We feel that what people eat is the biggest mark of their culture and a reflection of how they feel about life. We like life in Hector and enjoy waking people up to vibrant, fun food that is grown organically and sustainably." -Scott Signori
Scott Signori has owned and worked as Executive Chef of the Stonecat Cafe since its inception in 1999. He has been a pioneer of locally grown and organically produced food. He believes deeply that food is life and has worked hard to help create a local cuisine that is fun, nourishing, and full of life.
The Stonecat Staff
The Stonecat staff is a strong community of fiercely independent personalities that collectively make the Stonecat the most interesting, fun, and vivacious joint anyone could ever hope to be a part of. Most of our senior wait staff has been with us for over a decade. It is common for us to have our entire kitchen crew come back year after year. This is testimony to our common goals and true family aura.
The Building Itself
It is fitting that the Stonecat is operated out of a building that was previously a farm market. Our commitment to the region's farmers and the community of people basking in their fruit is solid and undying.