Everything we serve is touched by open flame — no gas, no electricity, only oak, ember and time.
Fire is the oldest kitchen. We cook the way the first cooks did — patiently, attentively, by hand — and serve it the way the last great restaurants will: without shortcuts.
Pacific oyster kissed by oak coals, ember-smoked crème fraîche, sea herbs.
Coal · 30 seconds
Whole leek buried in embers until black, sweet heart pulled tableside.
Ember · 40 minutes
Diver scallop over open flame, chili we ferment for ninety days.
Flame · 90 seconds
21-day duck finished over cherry wood, glazed with its own ash.
Smoke · 3 hours
Rib of beef rested above the fire all afternoon, carved at the table.
Hearth · all day
"Anyone can control a kitchen. We chose to negotiate with a fire instead — it makes better food than we do."— Mara Quinn, Chef & Founder
5:30pm & 8:30pm
Thursday through Sunday. 22 seats around the hearth.
$145 seven courses
Wine pairing $85 · zero-proof pairing $55.
411 Alder Street
Portland, Oregon. Two blocks from the river.
Full menu adaptable for vegetarians. Allergies welcome with 48h notice.
Tables are released two months ahead and go quickly — leave a request and we'll confirm within a day.