Chef Michael Ehlenfeldt Introduces Lunch Specials and Fall-Inspired Pizzas
(Belmont, Mass…December 6, 2006) Stone Hearth Pizza Co. made waves when it opened in Belmont, Mass., in 2005. Baking thin-crust, Neapolitan-style pizzas in an open-flame, stone hearth oven with local, sustainable and organic ingredients, Stone Hearth Pizza proved to be no ordinary pizza joint. Co-founders Chr istopher Robbins and Jonathan Schwarz had a vision for an upscale, yet unpretentious, neighborhood eatery distinguished by high quality food, attentive service, reasonable prices and an inviting atmosphere. They re-created this success in Sudbury , Mass., in May 2006 and are now determined to change the way people experience pizza by expanding their concept throughout the area.

“We wanted to create a place where families, couples and friends can relax with a glass of wine and a healthy, flavorful meal, and the Belmont and Sudbury communities have certainly responded to that,” says Schwarz.

“Our next stop is Needham, coming this April.” To celebrate its success and offer customers a quicker to-go option during the workday, both locations have introduced the Five Star Lunch Break , a cheese or pepperoni eight-inch personal pizza and a fountain soda for $5.00, all ready to go in five minutes.
Stone Hearth Pizza chef and general manager Michael Ehlenfeldt relies on local farmers and purveyors to create a menu that reflects the delicious seasonal products New England has to offer. “We have a strong commitment to sourcing our ingredients locally whenever possible,” says Ehlenfeldt. “This allows us to work with the seasons, feed our friends and neighbors the best the area has to offer and give back to the small family farms that still abound in New England.”

On the menu this winter is a hearty Harvest pizza of roasted butternut squash, sautéed red onions, bacon, scallions, and Fontina and goat cheeses. Chef Ehlenfeldt purchases squash from Verrill Farm in Concord, Mass., to create what he describes as a “quintessential New England fall pizza.” A Roasted pear salad combines Great Hill blue cheese from Marion, Mass., with a whole Bosc pear, served on a bed of mixed greens with balsamic vinaigrette, toasted walnuts and a port glaze.

Ehlenfeldt rounds out his menu with a selection of wines and local beers from such breweries as Ipswich and Wolaver’s. For a sweet ending, diners can sip specialty coffees alongside traditional Italian gelato, made in Belmont, and house-made biscotti in cocoa, chocolate chip and classic Neapolitan varieties.

With the Sudbury location recently celebrating its sixth-month anniversary, things continue to heat up for the Stone Hearth Pizza team, as plans for setting up shop in neighboring towns take flight. A Needham location is positioned for an April 2007 opening, while a faithful following of patrons has requested that Stone Hearth Pizza become a staple in communities like Brookline, Cambridge, Natick, Newton and Wellesley.

About Stone Hear th Pizza Co.
Stone Hearth Pizza Co. debuted in August 2005 in Belmont, Mass., when longtime friends Christopher Robbins and Jonathan Schwarz leveraged a combined 30 years of entrepreneurial experience to open an upscale neighborhood dining spot based on their shared core values: friendship, good food and family. The company’s commitment to sourcing sustainable, organic and, whenever possible, local ingredients ensures a superior product, supports family farming, protects natural resources and strengthens local economies. Chef and general manager Michael Ehlenfeldt’s menu offers both classic and unexpected varieties of Neapolitan-style, oven-fired pizzas, as well as a regional beer and wine list. A second location in Sudbury, Mass., opened in May 2006, and plans for more locations are in the works. Visit to find out more.

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