A kitchen built around wood fire, local farmers, and the conviction that time is an ingredient. Seasonal menus. No shortcuts.
Everything we cook passes through fire. Our central hearth burns white oak and applewood, and every dish is designed around the smoke, char, and heat that only live fire can give.
We source from seven farms within 80 miles of Portland. The menu changes weekly — not to be trendy, but because that's how seasons work.
Reservations recommended. Walk-ins welcomed at the bar.