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(503) 555-0148 Dinner Tue-Sun 5 PM - 10 PM, the bar pours until 11
Dinner service

Tonight's menu.

Five courses, one fire, changed with the market.

Bright flames rise over glowing embers and charred logs inside a dark brick oven with an arched mouth
The hearth

One hearth does the whole job.

Everything runs through the fire: slow roasts go in before service, plank fish cooks at the mouth of the oven, and the bread comes out just ahead of the first seats.

To Begin

Start at the mouth of the oven.

A whole-cut fish served in a black clay pot with herb butter dollops and shallots on a woven mat in low warm light

  • Hearth Bread

    Wood-oven sourdough, cultured butter, flaky salt.

    $9

  • Smoked Trout Rillettes

    Alder-smoked trout, creme fraiche, rye crisps, pickled mustard seed.

    $15

  • Little Gem SaladV

    Little gem, buttermilk-herb dressing, hazelnut, pickled shallot.

    $13
From the Fire

What the hearth is doing tonight.

A hot-smoked salmon side with charred skin on a round oak board with dill, parsley, and lemon against a black backdrop

  • Cedar Plank Chinook

    Columbia River chinook on cedar, charred fennel, brown butter.

    $36

  • Hearth Chicken

    Half chicken over embers, charred lemon, pan jus.

    $28

  • Ember ParsnipV

    Wood-roasted parsnip, farro, sage, brown-butter vinaigrette.

    $21

  • Hand-Cut TagliatelleV

    Chanterelle mushroom ragu, cream, thyme.

    $24
Sides

For the middle of the table.

Sliced rustic sourdough in a woven basket with ceramic butter dishes beside broken loaves on a cut board in low warm light

  • Crispy Potatoes

    Duck fat, rosemary salt.

    $10

  • Charred Broccoli

    Anchovy butter, toasted breadcrumb.

    $11

  • Hearth Bread refill

    The same wood-oven sourdough, warmed back through.

    $4
To Finish

End on the fire's sweet side.

Caramelized custard tarts with dark blistered tops stacked in a dark tray in warm low light

  • Burnt Honey Tart

    Honey custard, smoked cream.

    $12

  • Roasted Plum and ButtermilkV

    Buttermilk panna cotta, roasted plum, thyme.

    $11
Drinks

The bar pours until 11:00.

A brown-spirit cocktail with an orange-peel curl and a large ice cube in a small glass on dark grained wood in warm low light

June Park runs the bar: the rye list, the low-intervention wine, and the first-come bar seats.

  • The Alder

    Rye, amaro, smoked honey, orange oils.

    $15

  • Rye Old Fashioned

    The house rye build, stirred cold.

    $14

  • Wines by the glass

    Oregon and Washington pours, red and white.

    $11-$16

  • Local ciders

    Rotating pours from the orchard list.

    $9
Kitchen notes

A V marks the vegetarian plates on the menu.

The kitchen handles gluten, dairy, nuts, and shellfish every night. Tell us when you reserve and the kitchen adapts.

We cook for the fire, not the clock: first seats 5:00, last seating 9:00.

Contact

Find the door.

  • 715 NW Tamarack Row, Portland, OR 97209
  • Call (503) 555-0148
  • Write [email protected]
  • Dinner Tuesday through Sunday, 5:00 PM to 10:00 PM. The bar pours until 11:00. Closed Mondays.