The menu
Wood-fired dinner, brunch & drinks
Everything here has been near the fire. The menu moves with the season, so what you read below is a good guide rather than a promise.
Dinner
[DAYS], [HOURS]
Everything passes through the hearth: the oven, the grill, or the embers underneath. Order a few plates to share, or keep one all to yourself.
To start
Ember breadv[PRICE]
Sourdough baked on the oven floor, cultured butter, flaky salt
Oysters, half shell[PRICE]
Mignonette with charred shallot, lemon
Coal-roasted beetsv[PRICE]
Whipped goat’s curd, smoked hazelnut, blood orange
Flatbread[PRICE]
Blistered in the oven with ’nduja, honey, and pickled chili
From the hearth
Embered eggplantvg[PRICE]
Cooked straight in the coals, then split and dressed with tahini, pomegranate, and green chili
Whole fish over oak[PRICE]
Grilled whole on the bone, charred lemon, salsa verde
Dry-aged ribeye[PRICE]
Cooked over live fire, bone marrow butter, smoked salt. For one, or cut for the table
Half chicken[PRICE]
Brined, spatchcocked, and roasted in the oven; charred scallion and pan juices
Smoked short rib[PRICE]
Braised overnight in the oven’s falling heat, horseradish cream, pickled onion
On the side
Fire-roasted potatoes[PRICE]
Crushed, crisped in beef fat, rosemary salt
Charred greensvg[PRICE]
Garlic, chili, lemon
Leaf saladvg[PRICE]
Shallot vinaigrette, lots of herbs
Something sweet
Fig and almond tartv[PRICE]
Baked in the oven as it cools, crème fraîche
Burnt honey ice creamv[PRICE]
Smoked sea salt, olive oil
Dark chocolate potv[PRICE]
Ember-toasted marshmallow, shortbread
Weekend brunch
[DAYS], [HOURS]
Saturdays and Sundays the oven is lit early. Eggs in cast iron, sugar that has seen a flame, and a short list of morning drinks.
From the oven
Skillet eggsv[PRICE]
Baked in smoky tomato and red pepper, feta, grilled bread
Hearth pancakesv[PRICE]
Cast-iron buttermilk stack, berries, burnt maple butter
Brunch flatbread[PRICE]
Bacon, soft egg, smoked cheddar, chives
Steak and eggs[PRICE]
Grilled flank, two fried eggs, salsa verde, fire-roasted potatoes
Lighter
Grilled stone fruitv[PRICE]
Yogurt, oat crumble, honey
Toastv[PRICE]
Ember bread, cultured butter, house jam
Morning drinks
Smoked Bloody Mary[PRICE]
Fire-roasted tomato, horseradish, celery salt
Blood orange spritz[PRICE]
Bitter aperitivo, blood orange, sparkling wine
Coffee and tea[PRICE]
Drip, espresso drinks, loose-leaf tea
Drinks
[DAYS], [HOURS]
A bar that stays open after the kitchen winds down. Cocktails built to stand up to smoke, a wine list that leans toward small growers, and real thought given to the zero-proof side.
Cocktails
Cinder Old Fashioned[PRICE]
Bourbon, smoked demerara, orange oil
Salt & Ash Margarita[PRICE]
Mezcal, lime, charred pineapple, ash salt rim
Ember Negroni[PRICE]
Gin, bitter aperitivo, vermouth rested by the oven
Late Spritz[PRICE]
Amaro, grapefruit, soda, rosemary
Zero proof
Smoke Signal[PRICE]
Lapsang tea, honey, lemon, soda
Garden Tonic[PRICE]
Cucumber, green chili, lime, tonic
Wine
By the glass[PRICE]
A rotating handful of whites, reds, orange, and something sparkling. Ask what’s open
By the bottle[PRICE]
A short list from small growers, chosen for food cooked over fire
Beer and cider
Draft[PRICE]
Three taps from local breweries, changed often
Dry cider[PRICE]
Crisp, cold, very good with oysters
The menu follows the season and changes often. Tell your server about any allergies. The kitchen will always do what it can.
v vegetarian · vg vegan
Hungry yet?
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.