The menu · This week

Cooked over oak and almond.

The menu turns every week with what our growers bring in and what the fire is doing best. Order a few things for the table and let them arrive as they’re ready.

V vegetarian GF gluten-free ◆ signature Tell your server about any allergies. Most plates can be adjusted, and the kitchen will tell you honestly when one can’t.

Pasta

Rolled and cut by hand every afternoon. Half portions of any pasta on request.

Ribbons of fresh pasta tossed with braised meat and greens in a black pan.

  • Uni Cacio e Pepe

    32

    Tonnarelli, sea urchin butter, pecorino Romano, a lot of black pepper.

  • Mentaiko Carbonara

    28

    Spaghetti, cured pollock roe, guanciale, egg yolk, shredded nori.

  • Smoked Kombu Brodo

    26

    Pork and Parmigiano cappelletti in a kombu and smoked-bone broth, jammy egg, charred scallion.

  • Short Rib Pappardelle

    29

    Ragù left in the cooling oven overnight, white miso, pecorino, gremolata.

From the oven

Seventy-two-hour dough from stone-milled California wheat, blistered on the oven floor at around 850° for about ninety seconds.

A pizza resting at the mouth of the wood-fired oven.

  • Wagyu Steak Pizza ◆

    34

    Thin-cut wagyu seared over the coals, white miso crema, pickled shallot, torn shiso, aged Parmigiano. We make a set number each night.

  • Margherita di Fuoco

    19

    San Marzano tomato, fior di latte, basil, smoked olive oil.

    V

  • Maitake & Fontina

    27

    Wood-roasted maitake, taleggio, fontina, yuzu kosho honey.

    V

  • Soppressata & Shichimi Honey

    24

    Spicy soppressata, tomato, fior di latte, Calabrian chile, shichimi hot honey.

  • Clam & Garlic

    26

    A white pie: littleneck clams, garlic cream, parsley, lemon, togarashi.

From the hearth

Cooked on the grate over a bed of almond-wood coals, then rested beside the fire before it comes to you.

Sliced hanger steak on a cast-iron platter with roasted potatoes and blistered peppers.

  • Coal-Roasted Hanger

    42

    Crushed fingerlings, blistered shishito, tare butter.

    GF

  • Koji-Aged Ribeye for Two

    118

    Thirty-two ounces, aged in koji for three weeks and rested over the embers. Salsa verde, sea salt.

    GF

  • Miso-Glazed Black Cod

    38

    Charred bok choy, dashi beurre blanc, pickled ginger.

    GF

  • Half Chicken, Yakitori-Style

    32

    Brined overnight, lacquered in tare on the grate, charred scallion, lemon.

Cocktails

Built around amaro, Japanese whisky and a little smoke. Twelve bar seats, all first come.

An amber cocktail in a coupe with a sprig of mint, against black.

  • The Cinder Old Fashioned

    17

    Japanese whisky, oak-smoked demerara, bitters, charred orange peel.

  • Ember Negroni

    16

    Gin, Campari and sweet vermouth, rested on toasted oak staves for a week.

  • Yuzu Spritz

    15

    Italicus, fresh yuzu, prosecco, soda.

  • Smoke & Shiso

    16

    Mezcal, shiso, lime, cucumber, smoked salt.

  • Hojicha Espresso Martini

    17

    Vodka, espresso, roasted green tea, a spoon of amaro.

  • Garden Highball

    9

    Zero proof. Shiso, yuzu, tonic, smoked salt.

Where it comes from

Short trips, mostly.

Produce
Small farms in Valley Center, Escondido and Ramona, picked up twice a week. The menu changes when they tell us something is at its best.
Fish
San Diego day-boat catch, bought whole and broken down in-house. If the boats didn’t go out, the crudo changes.
Beef
American wagyu from a single family ranch, delivered as whole primals and cut here every afternoon.
Flour & grain
Stone-milled California wheat for the pizza and pasta; Koshihikari rice for the koji we grow ourselves.
Citrus
Mandarins, yuzu and Meyer lemons from orchards in Pauma Valley.
Wood
Oak and almond, seasoned for a year, from orchard prunings in the Central Valley.

Prices are before tax. We don’t add service fees; tipping is up to you.

Reserve a table