About
We are a casual-fine dining restaurant. Executive Chef Gary continually updates our menu to reflect changing seasons and current food trends. Our extensive menu has something for every taste and every budget. We have everything from 1/2 pound burgers and hearth-baked pizza to our famous lobster-crab cakes and fire-grilled steaks. You'll always find a great mix including: trendy foods, comfort foods, homemade soups, risotto and pasta, seafood, Italian, Southwest and Asian. Best of all, we proudly feature many locally sourced farm-to-table ingredients and dishes. Fire and Ice isn't just our name; its how every meal begins in our restaurant: "Fire" comes from our homemade bread, baked in our giant hearth oven and served warm. "Ice" comes from our fresh and crisp "Iced-Plate Salads." We also offer 9 beers on draft, a larger bottled beer selection, an exciting cocktail and martini list and a complete wine list.
Executive Chef and Co-Owner Gary Edwards is a graduate of the prestigious Culinary Institute of America. After graduating in 1997, he became Executive Chef at the Ryah House. Three years later, he moved to Fernwood Resort as the Executive Chef and Beverage Director. Following his five years there, he accepted the position at the Radisson overseeing Carmen's Restaurant, Trax Bar and the renowned Lackawanna Station Banquet Facility. In 2008, he and his partner, Joe Fasula, along with their wives, Sandy Fasula and Lisa Edwards, opened Fire and Ice on Toby Creek.
