Hearth 412 — Wood-fired kitchen, Portland

The oven has three heats. We write the menu around them: fierce at the mouth, steady on the floor, gentle as the fire falls after nine.

At the mouth, 800°F
Hearth bread	Cultured butter, flaked salt	$7
Blistered snap peas	Chili oil, mint, lemon	$12
Clams in the pan	Fennel, chorizo, white wine	$19
Ember flatbread	Leeks, taleggio, black pepper	$17
On the floor, 600°F
Half chicken	Apple wood, salsa verde	$29
Whole trout	Brown butter, capers, dill	$31
Pork shoulder steak	Charred cabbage, mustard	$33
Coal-roasted squash	Hazelnut, sage, ricotta	$22
Hanger steak	Bone marrow, onion jam	$38
In the falling heat
Ash-baked pear	Honey, sheep's milk yogurt	$11
Burnt cheesecake	Marionberry, oat crumble	$12
Smoked chocolate pot	Sea salt, cream	$11
Tasting menu: six courses from all three heats, $68 per person, whole table only.

One oven. Lit at three.

Kitchen tools and a cutting board on a dark wooden counter

The wood

We burn split oak and old apple wood from orchards in the Hood River valley. The fire goes in at three, and by five the floor of the oven holds 600 degrees. Nothing in the kitchen runs on gas.

The room

Thirty-four seats: twenty-two at tables, twelve at the counter facing the fire. We keep the counter for walk-ins every night, so there is usually a seat if you come early.

Book a table

Around the fire 12 frames