Hudson Valley · One oak fire · Est. 2019

Cooked by fire,
timed by smoke.

Fourteen seats around a single open hearth. No gas line, no thermostat — one tasting menu that follows the fire from first flame to last ember.

Reserve a seating Tonight’s fire schedule

Seatings17:30 & 20:45

DaysWed — Sun

WoodHudson red oak

the fire is lit at 13:00 — dinner begins when the coals are ready

The tasting

Seven courses,
one fire.

Each course is stationed to a moment in the fire’s life. The meter shows how hot the hearth runs when your plate meets it.

Rye sourdough & smoked butter

Baked each afternoon in the falling oven; butter smoked over the morning’s first splits, finished with ash salt.

Hearthstone

Scallop crudo, warm ember oil

Day-boat scallop, untouched by flame — the oil does the cooking, poured hot from a pan buried in ash.

Ember ash

III

Leeks in their jackets

Whole leeks charred black in the coals, peeled at the table; hazelnut romesco, chive blossom.

Coals

Hudson trout, cedar smoke

Hung above the fire in the chimney draft for forty minutes; cider beurre blanc, pickled ramps.

Hanging

Dry-aged duck, burnt honey

Forty-five days in our cellar, finished over the open grate skin-side to the flame; honey burnt to bitterness, black garlic.

Grate

Cast-iron mushrooms & farro

Hen-of-the-woods seared hard in a pan that never leaves the fire; farro from Columbia County, aged sheep’s cheese.

Cast iron

VII

Ember crème brûlée

Set custard, sugar burnt with a coal lifted straight from the dying fire — the last thing the hearth does each night.

Last coal

From the hearth

What the fire sent out.

Dry-aged duck resting after the grate, carved tableside — V · duck off the grate

Skewers over open coals, flames rising — the grate at full heat

Composed plate with greens and flowers — III · leeks & romesco

Cedar-smoked trout portion with herbs — IV · trout in cedar smoke

Ember crème brûlée with burnt sugar crust — VII · the last coal

The fourteen-seat dining room at golden hour — the room, second seating

Composed plate under warm light — VI · cast iron & farro

The room

Fourteen seats.
One hearth. No gas line.

CINDER runs on a single masonry hearth built from river stone and firebrick. Chef Mara Okafor lights it at one o’clock; by half past five the coals are deep enough to cook on, and the room seats around them like a small theatre.

There is no walk-in full of shortcuts — the cellar holds what the valley grows, and the menu is written each morning against the woodpile and the market truck.

seats

seatings

courses

gas burners

Dark dining room with warm candle-lit tables

Reservations

Take a seat by the fire.

Step 1 of 3 — the table

How many by the fire?

Parties larger than six share the hearth counter — write to us.

Cooked by fire,
timed by smoke.