The chef
Tomás Vega cooks with fire because fire doesn't lie.
Tomás spent fifteen years in kitchens from Oaxaca to Portland before building the oven that this restaurant now wraps around. His rule is simple: source close, season little, let the wood do the talking.
The beef comes from ranches east of the Cascades, the vegetables from farms within an hour's drive, and the herbs from the planter box out back.
Private dining
The Ember Room — your table by the fire.
Up to 24 guests
A private room alongside the oven, with its own long oak table and a view of the flames.
Chef's family-style menu
Tomás cooks one menu for the whole table, built around what the fire and the season are doing that week.
Booked by phone
Call (541) 555-0187 and ask for the Ember Room — we'll plan it with you directly.