From the hearth

The Menu

A seasonal selection cooked over oak and served to share. Ask your server about tonight's off-menu cuts and the day's fresh catch.

Sliced oak-grilled steak, rosy in the center, resting with a charred lemon

The kitchen

To Begin

Small plates & shares
Charred Sourdough11

Wood-oven loaf, cultured butter, smoked sea salt.

Ember Carrots14

Honey-glazed, whipped feta, toasted dukkah.

Burrata & Stone Fruit16

Grilled peach, basil oil, aged balsamic.

Flame-Kissed Olives9

Castelvetrano, orange zest, rosemary, chili.

Smoked Trout Rillette15

House-smoked trout, creme fraiche, grilled bread.

The Fire

Mains from the grill
Oak-Grilled Ribeye42

14 oz dry-aged, bone-marrow butter, watercress.

Whole Branzino34

Charred lemon, salsa verde, fennel slaw.

Smoked Half Chicken29

Brined 24 hours, pan jus, burnt-honey carrots.

Hearth Mushroom Risotto26

Carnaroli, oak-roasted forest mushrooms, taleggio.

Braised Short Rib38

Red wine, smoked bone jus, potato puree.

To Finish

Sweets & nightcaps
Burnt Basque Cheesecake13

Caramelized top, vanilla cream, sea salt.

Dark Chocolate Tart12

Smoked ganache, hazelnut praline, olive oil.

Affogato & Amaro14

Espresso, gelato, a pour of house amaro.

Grilled Stone Fruit11

Honey, mascarpone, toasted almond.

Menu changes with the season and the market. Please tell us about allergies, most dishes can be adapted. Prices in USD · A 20% service charge is added for parties of six or more.
A glass of red wine beside an amber cocktail on the bar, bottles glowing behind

From the bar

Cocktails

Stirred, smoked, poured
Smoked Old Fashioned15

Rye, oak smoke, burnt orange.

Ember Negroni14

Gin, Campari, charred vermouth.

Hearthside Manhattan15

Rye, sweet vermouth, oak bitters.

House Amaro & Soda11

Bitter, herbal, cold.

Wine & pours

Small producers, by the glass
Willamette Pinot Noir16

Bright cherry, forest floor, silk.

Columbia Valley Syrah15

Dark fruit, black pepper, smoke.

Oregon Chardonnay14

Unoaked, bright, stone fruit.

Sparkling Rose13

Dry, crisp, made for a toast.

A full cellar list is available on request. Ask about tonight's featured bottle and our no-alcohol pours. Reserve your table
Reservations

Hungry yet?

Book a table and let the fire do the rest. Evenings fill quickly, especially on weekends.

Reserve your table or call (503) 555-0148

Hours

  • MonClosed
  • Tue to Thu5 to 10 PM
  • Fri, Sat5 to 11 PM
  • Sun4 to 9 PM

Find us

214 Cinder Lane
Old Mill District
Portland, OR 97209
(503) 555-0148
Walk-ins welcome at the bar. Parties of six or more, please call.