The Founders of Fenton Fire Hall

Fenton Fire Hall’s journey began with a visionary trio: Erich Lines, Ann Stevenson, and Curt Catallo. The shared passion for culinary excellence and community involvement led to the acquisition and transformation of the former fire station into the thriving establishment it is today.

Integral to the restaurant’s operations is the local firefighting team. Dedicated individuals play multifaceted roles, from cooking to service and management. The commitment to preserving the historic venue’s essence while adapting it to a culinary haven is truly commendable.

Vision and Mission

Fenton Fire Hall envisions itself as more than just a restaurant. It strives to be a hub where people can gather, enjoy sumptuous food, and revel in a warm and inviting ambiance. This vision centers on fostering a sense of togetherness within the community.

In line with the vision, the restaurant is on a mission to give back. A portion of earnings goes towards supporting the local fire fighting brigade, thereby contributing to the safety and well-being of the community. The mission extends beyond serving exceptional cuisine; it’s about enriching the lives of those the restaurant serves.

Quality Commitment

The Fenton Fire Hall’s commitment to quality is evident in the kitchen. Culinary artisans, including members of the local fire brigade, undergo rigorous training by seasoned experts to ensure that every dish is crafted to perfection. The use of locally sourced, fresh ingredients guarantees an unparalleled dining experience.

Diversity is at the heart of the Fenton Fire Hall’s quality commitment. The menu not only features American classics like grilled meats but also offers a range of vegan and gluten-free options. This inclusivity ensures that every guest, regardless of dietary preferences, can savor the flavors of the Fenton Fire Hall.