The following information is available for Piedra Fina:
Fine Latin Cuisine
Piedra Fina is an authentic tapas bar in the beautiful Monadnock Region of New Hampshire. We are also known for our imaginative craft cocktails
Ready for a visit? Check the following opening hours for Piedra Fina:
Tuesday: | 03:00 pm - 09:00 pm |
Wednesday: | 03:00 pm - 09:00 pm |
Thursday: | 03:00 pm - 11:00 pm |
Friday: | 03:00 pm - 11:00 pm |
Saturday: | 03:00 pm - 11:00 pm |
Piedra Fina can be found at the following address:
Check the map to see where you can find Piedra Fina.
The following food styles are available at Piedra Fina:
Do you need to book a table? Or maybe you have some questions regarding the menu? Use the following telephone number to get in touch with Piedra Fina:
Check the following website for Piedra Fina:
Piedra Fina is in the following price range:
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What has happend at Piedra Fina lately? Here you can find relevant news:
This week’s addition to our tapas menu – Matambre Enrolado con Chimichurri – Argentinian-style beef tenderloin stuffed with squash, zucchini, and Chihuahua cheese. Available thru Sunday.
This week’s addition to our tapas menu – Matambre Enrolado con Chimichurri – Argentinian-style beef tenderloin stuffed with squash, zucchini, and Chihuahua cheese. Available thru Sunday.
Join Chef Wagner in the kitchen at Piedra Fina as he shares his recipe for a house special – Salpicão de Frango – Brazilian chicken salad. Available thru 3/10.
This week’s addition to our tapas menu - Salpicão de Frango - Brazilian ‘chicken salad’. Finely shredded chicken, peas, carrots, corn, raisins and mayonnaise. Served atop rice and topped with housemade potato sticks. Available thru Sunday.
Like salmon? You'll love this tapa! Brochetas de Salmón – skewers of grilled salmon (marinated in tequila and lime) with avocado, and jalapeños. On special this evening!
This week's addition to our tapas menu – Brochetas de Salmón. Flavorful grilled salmon marinated in lime, tequila, and cilantro with avocado, and jalapeños. On special thru Sunday.
This week's addition to our tapas menu – Brochetas de Salmón. Grilled salmon marinated in lime, tequila and cilantro, avocado, and jalapeños. Available thru Sunday.
Arepa con Cerdo Desmechado. Generous layers of pulled pork, housemade guacamole, tomato, and chihuahua cheese stacked high on a cornmeal arepa. Available thru this Sunday – and naturally gluten-free.
TONIGHT! Put on your dance shoes and join us for a fun-filled Community Night Out at Piedra Fina. Enjoy the company of LGBTQ community over delectable tapas and drink specials while dancing to the mixing mastery of local radio personality, DJ Flex. No cover charge (though donations may be made to PFLAG Keene).
This week's addition to our tapas menu – Arepa con Cerdo Desmechado. Generous layers of pulled pork, housemade guacamole, tomato, and chihuahua cheese stacked high on a cornmeal arepa. Available thru this Sunday – and naturally gluten-free. What's your favorite arepa accompaniment? Let us know how you enjoy arepas!
Oh yes he did! How did chef Wagner improve on melt-in-your-mouth tenderloin? He wrapped it in bacon, of course! This week’s addition to our tapas menu – Medalhão com Molho de Alho. Bacon-wrapped tenderloin with garlic sauce on rice. On special thru Sunday.
This week’s addition to our tapas menu – Medalhão com Molho de Alho. Bacon-wrapped chunks of grilled tenderloin with a garlic sauce on rice. On special thru Sunday.
Dear friends, Piedra Fina will be closed this evening due to the inclimate weather. Stay safe and warm!
Last night to treat yourself to our Enchiladas Suizas – stuffed with seasoned, shredded chicken, and housemade refried black beans, draped in melted Manchego cheese. Served on a bed of rice with a delicious salsa verde. Oh so good!
Who doesn’t love Enchiladas? Chef Wagner has packed our Enchiladas Suizas with seasoned, shredded chicken, and housemade refried black beans. Draped in Manchego cheese and served on a bed of rice with a delicious salsa verde. On special thru Sunday, 2/10. Do you have a favorite tapa recipe that you’d like us to feature sometime? Let us know what it is. If we feature it as a special, you’ll be invited to try our version on the house!
Starving this morning and all I can think is for one of Chef Wagner's awesome dishes. So hungry I used a semi colon instead of a colon to indicated the time. Luckily I will be dining at PF tonight. I think I might get the Bistéc with Chimichurri. What are you craving?
Once again, Piedra Fina is partnering with our friends, Vicuña Chocolate of Peterborough for a Valentine’s Day like no other! Our Chocolate Lovers Dinner features a prix fixe, 4 course meal plus dessert prepared by our own Chef Wagner and infused with artisanal chocolate by Vicuña. New England’s only bean-to-bar chocolatier, Vicuña sources fair-trade cocoa beans from Central and South America to create their sinfully rich 70% dark chocolate. Last year seating sold out for this special dinner – so get your reservations in early! Make it a Valentine’s Day to remember – call (603) 876-5012 to reserve your seats now.
Here you can find pictures from Piedra Fina:
Here you can find videos from Piedra Fina:
Join Chef Wagner in the kitchen at Piedra Fina as he shares his recipe for a house special – Salpicão de Frango – Brazilian chicken salad. Available thru 3/10.
Chef Wagner shares his technique for making Tacos de Tocino (pork belly tacos), one of the favorites from Piedra Fina’s tapas menu.
Chef Jonathan shows how he makes his addictive Alitas de Pollo con Aderezo de Cotija – dry rub chicken wings with a cotija cheese dressing. Available through Sunday, 3/25.
Piedra Fina manager, Ray Lindsey demonstrates how to make a house favorite - the Mojito Gringo.
Come in and try one of the tasty new cocktails we've added to our Bebidas menu - like Chapado a la Antigua.
We coaxed Sous Chef, Tony Waterman out of the kitchen to tell us what he likes most about Piedra Fina and his secret superpower...
Is there anything more refreshing than a freshly made margarita? The only challenge will be deciding from our selection of tequilas and mezcals. What's your favorite magarita made with?
Meet Hanna Norton, one of our amazing waitstaff who insure that your every visit to Piedra Fina will be a memorable experience.
MEET THE TEAM: Executive chef, Johnathan Solivan is the man responsible for the sumptuous dishes we serve nightly. We managed to pull him away from the kitchen and sit down (not his usual position) for a few minutes.
MEET THE TEAM: With a notorious penchant for loud patterned shirts (paisley in particular), Piedra Fina manager and resident bon vivant, Ray Lindsey, is easy to spot when things get busy.
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