When you place it in an oven or a grill, it absorbs heat and then evenly distributes that heat to the food placed on it. This results in a crispy crust and well-cooked toppings, mimicking the effect of a brick oven. For BBQ, Smoker, Traeger, and Green Egg enthusiasts, check out our top recommended Pizza Stones for Grills.

When using a pizza stone on a grill, here’s what you need to know:

Preheat: Always preheat the Stone with the Grill. This ensures that the pizza starts cooking immediately upon contact, which helps create a crispy crust.

Even Cooking: The Stone’s thermal mass helps in even cooking, reducing the chances of hot spots that can burn your crust. This is especially useful in grills, which can sometimes have uneven heating.

Handling: Pizza stones can be very hot, so always use heat-resistant gloves or mitts when handling. Also, they can be brittle and can crack if subjected to sudden temperature changes. Avoid placing a cold stone on a hot grill or vice versa.

Cleaning: It’s usually best to clean a pizza stone with just a brush or scraper. Avoid using soap, as the porous nature of the Stone can absorb it, leading to soapy-tasting food later.

Benefits for Grills: The Stone acts as a barrier between the direct flames or heat source and the pizza. This prevents the bottom crust from burning before the toppings are done, especially in grills that are very hot and direct.

Types of Grills: Pizza stones can be used on both gas grills and charcoal grills. When using with charcoal grills, make sure to set up an even bed of coals to ensure uniform heat under the Stone.

How to use a pizza stone for a Grill?

Using a pizza stone on a grill can give you a delightful crust that’s difficult to achieve with conventional oven baking. Here’s a step-by-step guide on how to use a pizza stone on a grill:

Choose the Right Stone: Ensure your pizza stone is designed for high temperatures and is suitable for grill use. Some stones are meant just for ovens and might crack on a grill.

Preheat the Grill with the Stone Inside: Place the pizza stone on the grill grates and preheat the Grill to the desired temperature, typically between 450°F (232°C) and 500°F (260°C). You want the Stone to heat up gradually with the Grill to prevent cracking from sudden temperature changes.

Prepare Your Pizza: While the Grill is preheating, prepare your pizza on a pizza peel or an inverted baking sheet. Using cornmeal or flour on the peel will help the pizza slide off easily onto the Stone.

Transfer the Pizza: Once the Grill (and Stone) is preheated, slide your pizza onto the Stone. If you’re using a pizza peel, give it a little shake to make sure the pizza isn’t sticking before you slide it onto the Stone.

Monitor Cooking: Close the grill lid to retain heat. Cook the pizza for about 5-10 minutes, depending on its size and thickness, as well as the actual temperature of the Grill. Check the pizza periodically. If you notice that one side is cooking faster than the other, rotate the pizza for even cooking.

Remove the Pizza: When the crust is golden brown and the cheese is melted and bubbly, your pizza is ready. Use the pizza peel or a large spatula to remove the pizza from the Stone.

Let the Stone Cool: After you’re done cooking, turn off the Grill and let the Stone cool down inside it. Avoid exposing the hot Stone to cold temperatures or water, as it can crack.

Cleaning: Once the Stone has cooled, clean it using a brush or scraper. It’s normal for pizza stones to develop dark spots and discolorations over time. Avoid using soapy water, as the Stone can absorb the soap and impart a soapy taste to your food.

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“Saison is a one-of-a-kind restaurant – it has only ten small tables, but a very large open kitchen. Thanks to this arrangement, the chefs personally take orders and interact with guests. In a cozy and home-like atmosphere the most real culinary masterpieces are created in front of the guests. The service is controversial: for some people it is too pompous, for others it is warm and sociable. In the background in the dining room pleasant music always plays. Technical equipment of the restaurant Saison is the most modern.

The restaurant has assembled a unique 16-shift tasting menu for guests, costing $248 per two people. The average bill for a dinner with alcoholic beverages, with taxes and tips included, will be about $1000.

The Saison’s main menu features Japanese cuisine as well as seasonal masterpieces that change every couple of days. All products for the restaurant kitchen are grown on the plot of land of a private farm near the restaurant and are marked with the sign of organic products.

Signature and traditional dishes from the chef:

• Juicy white sturgeon caviar with crispy Tourne potatoes in a creamy sauce
• Tender sweet lobster warmed on coals with spicy seaweed sauce
• Grilled duck with giblets and vegetable stew

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Awards

Le Bernardin won first place in the 2012 Traveller’s Choice Restaurant Awards. The restaurant was voted for by a larger number of users of the well-known travel portal Trip Advisor. Both tourists and regular guests commend the restaurant for the taste combinations, high quality level and way of serving of each dish as well as for the service.

Chef and cuisine

Chef Eric Rippert receives the highest ratings from critics each year and has been awarded the highest rating in the Michelin Guide. Restaurant critics have come to call Eric Ripert a “genius at cooking fish and seafood delicacies.

The basis of Eric’s cuisine is fish and seafood. Today the restaurant complex combines New York luxury and subtle Parisian notes. Le Bernardin is a very popular place and the main menu consists of French cuisine.

Prices and reservations

Le Bernardin restaurant is an expensive pleasure, but the high quality of the offered dishes fully justifies their cost. For lunch you can choose the main 3-course menu $135 per guest. To taste the author’s cuisine you should choose the tasting menu consisting of 4 courses at a price of $200 excluding wine drinks per person. Experienced sommelier of the restaurant will help you to choose the best wine for ordered dishes.

There is a strict dress code in the restaurant – all visitors should wear formal attire. You reserve tables a few days in advance.

Impeccable service, friendly staff, cozy and romantic atmosphere, delicious food and a variety of alcohol – all this makes Le Bernardin a great place to spend an evening.

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Opened in 2012, Grace is one of only three establishments in Chicago to receive three stars from the Michelin Restaurant Guide (2014).

Awards: Five Diamond Award, Forbes Travel Guide 5 stars, Robb Report “Best of the Best 2013,” Chicago Tribune 4 stars, Chicago Magazine “Best New Restaurant,” Best Chef 2016.

The restaurant’s chef and owner, Curtis Duffy, is the culinary maestro of today.

The restaurant offers guests two main menus with traditional dishes, the composition of which depends on the time of year. For those who like vegetarian cuisine there is “Flora” menu, for those who prefer meat delicacies there is “Animal World” 12-dish tasting menu.

The dishes from the chef are a true work of art, externally incomprehensible in composition, but skillfully and tastefully served. Fragrant herbs and greens in the restaurant’s kitchen are not just garnish to the dish, but the main ingredients. The main direction of the restaurant is Thai or Vietnamese cuisine. The wine list of the restaurant is also worth mentioning. It includes over 1000 titles of the best world wines.

The interior of the hall is ultra-modern and decorated in futuristic style, and the bar is designed in black and white colors with an abundance of polished chrome details. The restaurant has all the amenities for people with disabilities.

Prices for specialties in the restaurant are quite reasonable, from $75 to $150. Here you can often meet famous representatives of London show business and first persons of state.

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The restaurant’s chef is Christopher Kostow, a chef known for his attitude toward cuisine and his guests’ opinions. The general direction of the restaurant’s cuisine is modern American cuisine.

For those visiting Meadowood Napa Valley restaurant for the first time, the ten-course tasting list, worth about $200 per guest, is worth a try.

A special feature of the restaurant’s operation and philosophy is a personal approach to each guest, viz: “anyone has their own approach to cooking and has the right to choose the dishes, moreover, they have the right to decide what ingredients should be used and how they are prepared.”

When booking tables at the restaurant all the nuances and wishes of the guests are discussed, at the same time a personal menu is prepared.

Christopher Kostow personally buys all the products for the restaurant from trusted suppliers and local farmers.

You should pay special attention to the wine list. The restaurant has a delightful collection of wines and other alcoholic beverages for its guests. It is at Meadowood Napa Valley that you can learn the history of any high-end wine from the Napa and Sonoma regions and taste it. In addition to wines from local winemakers, European wines can also be seen at the restaurant.

Personalized service, highly trained staff and delicious dishes create a cozy and relaxing atmosphere, a sense of “home” atmosphere where you can relax and enjoy the pure, unspoiled nature of California.

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