Fire does
the seasoning
No gas burners in this kitchen. Every plate that leaves the pass has touched oak, hickory, or coal — a menu written by the flame, not the freezer.
04:00
Hours the fire burns
Est. '14
First coal lit
2
Woods: oak & hickory
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One heat source.
Every dish on the menu.
There's no gas line into this kitchen. Two hearths — one oak, one hickory — do all the work: searing, smoking, roasting, and finishing every plate that leaves the pass. It's slower. It's harder to control. It's why nothing here tastes like anywhere else.
Our cooks read coal temperature the way a baker reads dough — by touch, by smell, by the sound of fat hitting embers.
— Marguerite Okafor, Executive Chef
Oak & Hickory
Split daily. Oak for a slow, even burn — hickory when a dish needs bite.
Coal-Bed Cooking
Vegetables go straight into embers. Char is a flavour, not a mistake.
Zero gas, zero shortcuts
Since 2014, every burner in this building has been wood. It costs us more in labour and patience — and it's non-negotiable.
A short menu, cooked one way.
Menu changes with what the coals are best at that week. These four hold their place most nights.
The Smoke Ring
Dry-aged beef, burnt onion, cave-aged cheddar, oak-smoked jus.
Hearth Trout
Whole trout, brown butter, charred lemon, crisp skin.
Coal-Roasted Carrots
Burnt honey, labneh, hazelnut dukkah.
Embered Short Rib
12-hour oak fire, bourbon glaze, pickled fresno.
What left the fire this week.
Whole Roasted Quail
Grape leaf, embered fig, aged balsamic.
Cedar-Plank Salmon
Maple char, pickled ramps, smoked roe.
Oak-Fired Ribeye
Bone marrow butter, charred shallot.
Tonight, the fire's already going.
Tables held for 15 minutes past booking time. Parties of 8+, call the kitchen line directly.
A wood-fired kitchen, one hearth of oak and one of hickory, open since 2014.
- Tue – Thu5:00 – 10:00pm
- Fri – Sat5:00 – 11:00pm
- Sunday4:00 – 9:00pm
- MondayClosed
118 Kiln Street
Riverside District
(503) 555-0148
New fire menus, before they hit the floor.