Chef
[CHEF NAME]
Runs the fire. Builds the menu around what the growers bring in that week, and changes it the moment something better turns up.
About
A kitchen built around one fire
Cinder & Salt started with a simple idea: take away the gas, cook everything over wood, and let the fire decide what tastes best tonight.
Why wood, and why only wood
Fire is unpredictable. It runs hot, then cools; it flares when fat drips, and it sulks on a damp day. Cooking on it means paying attention every minute, and that attention ends up on the plate.
The oven, the grill, and the bed of embers under both share one fire that burns from early morning until the last table leaves. Bread bakes at the hottest point, braises settle in as it falls, and at night the coals are pulled under the grill for steaks, fish, and whatever vegetables came in that week.
Salt is the other half of the name. Good salt, used well, is the thing that turns char into flavor. You’ll find it flaked on the bread, smoked on the ribeye, and on the rim of the margarita.
What goes on the fire
Short menus, good growers, nothing wasted
The menu is short on purpose. It means the kitchen can buy whole animals and whole crates, use every part, and change a dish the day something better arrives. Our growers and suppliers: [SUPPLIER NAMES].
Offcuts become the staff meal, bones become stock, and yesterday’s bread becomes tomorrow’s crumbs. The fire takes the rest.
The people
Who’s behind the fire and the bar
Bar
[BAR LEAD NAME]
Writes the cocktail list to drink alongside smoke and char: bright, bitter, and built to cut through richness.
Taste it for yourself
Book online in under a minute. Larger groups, or tonight and nothing showing? Give us a call and we’ll find you a seat if there is one.