Wood-fired, seasonal, rooted here
Cinder & Sage
A warm farm-to-table dining room in Portland, cooking over live fire with whatever the season and our growers bring us that week.
Walk-ins welcome at the bar
Est. 2018 · Dinner nightly
Our kitchen
Cinder & Sage is built around a single wood-fired hearth. We cook over oak and applewood embers, write the menu around what our Willamette Valley farms and foragers harvest each week, and let the ingredients do most of the talking. Almost everything — bread, pickles, vinegars, the day’s pasta — is made in house, and the menu shifts with the seasons so no two months ever taste quite the same.
What you get
What’s on the table
Live fire, the season, and the farms that feed us — the things every plate runs through.
Wood-fired hearth
Every dish passes over our open oak-and-applewood fire — from blistered vegetables to whole roasted fish — for smoke, char, and depth you can only get from live flame.
Seasonal menu
We rewrite the menu as the season turns, so what lands on your plate is whatever is at its peak the week you visit. Nothing sits on the calendar past its moment.
Local farms
We source directly from a handful of Willamette Valley growers, ranchers, and foragers we know by name, building the menu around their best harvest each week.
Natural wine list
A tight, ever-changing list of low-intervention and organic bottles from the Pacific Northwest and beyond, chosen to sit alongside fire-cooked food.
Private dining
Our back room seats up to fourteen for celebrations and dinners, with family-style or tasting menus built with the kitchen for your table.
Chef’s counter
Six seats face the hearth for a front-row tasting menu, plated and described by the cooks working the fire just an arm’s length away.
Kind words
From our guests
The whole roasted carrots off the hearth ruined every other carrot for me. You can taste the smoke and the farm in every bite — this is the most honest cooking in the city.
We sat at the chef’s counter for the tasting menu and barely spoke the whole night. Watching them work the fire while explaining each course was the best dinner we’ve had all year.
I have a long list of dietary restrictions and they handled every one without making me feel like a problem. The natural wine pairings were spot on too.
Find us
Visit the studio
Hours
- Mon
- Closed
- Tue
- 5 pm – 10 pm
- Wed
- 5 pm – 10 pm
- Thu
- 5 pm – 10 pm
- Fri
- 5 pm – 10 pm
- Sat
- 5 pm – 10 pm
- Sun
- 5 pm – 10 pm
Before you visit
Good to know
How do reservations and cancellations work?
Reservations open 30 days out and we strongly recommend booking ahead for weekends. There’s no charge to cancel or change a standard table with at least 24 hours’ notice — just let us know online or by phone. The bar is always kept open for walk-ins.
Can you handle dietary restrictions and allergies?
Yes. Our menu changes constantly, so the easiest path is to note any allergies or dietary needs when you book and remind your server. We can accommodate vegetarian, gluten-free, and most allergy needs with notice; please flag severe allergies so the kitchen can take extra care.
Do you allow corkage?
We do — corkage is $30 per 750ml bottle, limited to two bottles per table, and we ask that the wine isn’t already on our list. Bring something special and we’re happy to pour it for you.
Can you seat large parties?
Tables of seven or more are booked through our private dining room, which seats up to fourteen and runs on a family-style or tasting menu arranged in advance. Email us at hello@cinderandsage.example and we’ll plan the evening with you.
Is there parking?
Street parking is free and usually available on SE Belmont and the surrounding blocks after 6pm. We’re a short walk from several bus lines, and there’s a paid lot one block west if you’d rather not circle.
Reserve a table
Book a few days ahead for weekends, or pull up a stool at the bar for walk-in seating and the full menu.