Everything here has touched the fire.

Ash & Vine is a small wood-fire kitchen built into a 1920s icehouse — one hearth, one dry-age box, a menu that changes when the farm truck does.

See tonight’s menu

The pass window at 7pm service, order tickets clipped above the counter, a cook's motion-blurred forearm reaching for a cast-iron pan.

The pass, 7pm service

Our Kitchen

No fryers. No freezers. One hearth.

Chef Elena Marsh trained in wood-fire kitchens in Girona before bringing the same hearth-only discipline home. Every plate that leaves this kitchen has been touched by the fire in some way — charred, smoked, roasted in embers, or finished over open flame. The dry-age box in the corner holds beef for a minimum of 35 days. The bread is fed twice a day and baked to order, so it sometimes runs out by 8:30.

“If a dish can be made the same way in any kitchen in any city, we don’t put it on the menu.”

Where It Comes From

We know the names of our farmers.

Produce comes from three growers within forty miles: Hollow Creek Farm for stone fruit and alliums, Birchwood Growers for greens, and the Marsh family’s own half-acre for herbs and edible flowers. Fish arrives twice a week from a single day-boat out of Bellhaven. Nothing is flown in.

Table set for two

From the Hearth

A short menu, changed weekly.

Charred octopus
brown-butter emulsion, fermented chili
$22
Wood-fired sourdough
cultured butter, smoked salt
$9
Brown-butter agnolotti
brown crab, lemon thyme
$26
Whole roasted trout
ember-charred leeks, salsa verde
$34
Dry-aged ribeye (35-day)
bone marrow jus, for two
$96
Burnt honey panna cotta
toasted oats
$12

Menu changes with what the farm truck brings on Tuesdays and Fridays — this is last week’s board.

Roughly 40 bottles by the glass, mostly natural and orange wine, chosen by our sommelier Priya Nair.

“The octopus alone is worth the wait list. I have eaten here eleven times this year and the menu has never repeated a dish exactly.”

— Devin Okafor, restaurant critic, The Pearl Street Review

“Ash & Vine is the rare wood-fire restaurant where the vegetables get as much attention as the ribeye. Ask for whatever Elena is charring that night — she’ll tell you.”

— Marisol Vega, chef-owner, Cane & Coal

Dining room at dusk shot from a low angle — exposed brick, a single pendant light over each two-top table, condensation beading on a glass carafe.

The dining room at dusk

Visit

Find us in the icehouse.

214 Pearl Street, back entrance off the loading dock

Tue–Thu: 5:30pm – 10pm
Fri–Sat: 5:30pm – 11pm
Sun–Mon: Closed

We hold a third of the room for walk-ins every night — arrive by 5:30 or after 9 for the best odds.

Reserve a Table Join the walk-in list

Everything here has touched the fire.

No fryers. No freezers. One hearth.

We know the names of our farmers.

A short menu, changed weekly.

Find us in the icehouse.

Ash & Vine — Wood-Fire Restaurant