Wood-fired plates, low-intervention wine, and a dining room that stays warm well past closing.

A tight opening list that sets the tone — everything that follows touches wood or flame.

• Charred shishito, smoked salt

  $12

• Grilled sourdough

  whipped brown butter, seaweed

  $9

• Beets, burrata

  hazelnut, chicory

  $16

• Halibut crudo

  citrus, jalapeño oil

  $21

Mains and shared plates sized for the table; we change garnishes as the market shifts.

• Wood-oven half chicken

  sumac yogurt, charred lemon

  $34

• Dry-aged ribeye

  for two · sauce vigneron

  $98

• Maitake mushroom

  farro, nettle pesto

  $28

• Pacific cod

  mussels, fennel broth

  $36

Split something sweet or sharp — the pass sends these out when mains go quiet.

• Crispy potatoes

  romesco

  $11

• Little gems

  anchovy vinaigrette

  $10

• Bittersweet chocolate

  olive oil, flaky salt

  $12

Pacific Northwest bottles, a short cordial list, and zero-proof options we actually like.

• NV sparkler

  Willamette, by the glass

  $14

• Skin-contact pour

  Okanagan

  $16

• Half-liter of the day

  ask your server

  $28

• Ember spritz

  bitter orange, prosecco

  $13