Seasonal · Live fire · Est. 2014
Cooked over live fire,rewritten every Tuesday.
Eight dishes, no more. Bread, butter, vinegar and cure are all made downstairs, and whatever the Portland growers drop off on Monday decides what goes on the board the next night.
Walk-ins welcome at the twelve-seat hearth bar
Reservations
Tables open 30 days ahead, 10am sharp.
Week of 4 August
This week's board
Written Tuesday morning, printed Tuesday afternoon, gone by Sunday night. Dietary needs are easy to work around with a day's notice.
To Begin
Hearth bread, cultured butter
9Milled at Camas, baked to order in the ash oven.
Charred leeks, hazelnut, brown butter
16Ayers Creek leeks, burnt onion vinegar.
Kale and smoked trout, buttermilk
18Cold-smoked over applewood on Monday.
From the Hearth
Whole grilled rockfish, fennel
64For two. Line-caught off Newport, salt-cured six hours.
Ember-roasted squash, farro, sage
29Cooked in the coals until the skin blisters black.
Bavette, wood-fired, marrow butter
42Dry-aged 40 days downstairs. Served pink.
To Finish
Burnt honey custard, plum
13Honey scorched on the plancha, plums from Hood River.
Chicory root and chocolate tart
14Roasted chicory cream, 72% Woodblock.
The whole board, chef's order — 86 a guest
Wine pairing 54 · Kitchen closes 10.30pm
Sundays only
Two brunch seatings, one long table
Ovens go on at six in the morning for buckwheat crumpets and smoked pork shoulder. Family-style, set price, and nobody rushes you out between courses.
10.00
Early seating
Quieter room, full pastry basket, coffee from Heart.
12.30
Late seating
Doors open to the courtyard, bloody marys on the pass.
42 a guest · Under-tens half · Seatings run 90 minutes
Private dining
Eighteen seats behind the kitchen
Old brick, one long walnut table, and a window straight into the pass so you can watch the fire work. We'll write a menu around whatever you're celebrating.
In the larder this week
Delivered Monday · Cooked by Sunday