“The branzino had the kind of smoke you remember on the drive home. We already booked again.”
Neighborhood · Live oak
The fire is the kitchen.
We cook over a single oak hearth in a room built for lingering. Come for the smoke, stay for the last of the wine.
From the hearth
Tonight’s fire
Late August. The oak is dry and the fire runs clean. We finish fish on the coals and keep a pot of stone fruit on the warmest stone.
From the wood
Three plates we keep on the fire
01 · Wood fire
Ember-charred branzino
Whole fish, lemon, and olive oil, finished over coals so the skin takes the smoke.
38
02 · Wood fire
Oak-fired half chicken
Salted early, roasted in the hearth, served with its own juices and bitter greens.
32
03 · Garden · V, GF
Wood-roasted carrots
Sweet, blistered, and finished with yogurt, chile, and the last of the mint.
16
Guests say
Notes from the dining room
“Sat by the hearth on a Tuesday. Quiet room, sharp service, olive oil cake that ended the night properly.”
“Private dinner in the garden felt like someone’s backyard — if that backyard had a real fire and better wine.”
As seen in Phoenix New Times (“the neighborhood fire worth the drive”) · Eater Phoenix (“wood smoke and a short, honest menu”).
Hold a table
We’ll keep a place by the fire.
Seatings from 5 on weeknights, 4 on Sundays. Parties of seven or eight, or anything larger, belong on the events page.
Reserve