# Salt & Smoke

> One fire at the edge of the bluff, the Pacific behind it. Alder, apple and hickory, lit at two; dinner from half past five, Wednesday to Sunday. Tonight's menu, the room, and how to hold a table.

A wood-fired restaurant on the Oregon coast. One fire at the edge of the bluff, the Pacific behind it. We cook over alder, apple and hickory, and only once the smoke has gone thin.

[Hold a table](https://salt-smoke.laarpi.com/#reserve) [Tonight’s menu](https://salt-smoke.laarpi.com/#tonight)

The fire

## One fire, three woods, lit at two.

It burns in a ring of beach stones twenty paces from the dining room, where the kitchen can see it and the wind can reach it. It’s lit at two in the afternoon and fed by hand until the last plate goes out.

The first wood

### Alder

Light, quick, a little sweet.

The wood this coast has always smoked its salmon over. It burns fast and clean and leaves the fish tasting of the fish.

For black cod, chinook, the oysters’ mignonette, and the salt we boil down from the cove.

The second wood

### Apple

Slow, sweet, patient.

Prunings from an orchard up the valley. It takes its time, turns duck skin a deep mahogany before it flavours anything, and goes back into the apples for the tart.

For duck, pork belly on Sundays, and the apples themselves.

The third wood

### Hickory

Strong, dark, used sparingly.

The only wood we ship in; hickory doesn’t grow anywhere near here. It’s the bacon-dark one, so it gets the short rib for fourteen hours and nothing else.

For the short rib. That’s it.

White smoke means a hungry fire.

Wet wood, or not enough air. You can taste both.

So we wait.

## Thin, blue, nearly gone.

That’s the smoke we cook on. You could read a newspaper through it, and the fish tastes of the fish, not of the fire.

Tonight

## Tonight’s menu

Printed at ten past four this afternoon. If a boat comes in late, we cross things out.

### From the cold smoker

- Oysters on ice cold-smoked shallot mignonette 4 each
- Cold-smoked chinook rye crisp, horseradish crème fraîche 21
- Dungeness crab the boat was late 26
- Bread from the last of the fire cultured butter, our smoked salt 8

### From the fire

- Alder-smoked black cod beurre blanc, charred leek 38
- Razor clams in the embers chanterelles, smoked butter, sea lettuce 29
- Apple-smoked duck hazelnuts, huckleberries, its own jus 44
- Hickory short rib, fourteen hours smoked onion, horseradish, watercress 52

### From the coals

- Potatoes buried in the coals sour cream, chives 9
- Leeks roasted in the ash buttermilk, dill 11

### To finish

- Apple tart smoked caramel, crème fraîche 13
- Hazelnut ice cream a pinch of our salt 9

Bread and water are on us. Service is included in every price, so please don’t tip.

The room

## One long room, facing the weather.

Thirty-two seats under a cedar ceiling the smoke has been working on since the day we opened. Six of them are at the counter by the indoor hearth. The rest are at spruce tables along a window forty feet long, and the Pacific does what it likes on the other side of it.

- **Seats**
  32
- **At the hearth**
  6
- **Window**
  40 ft

You’ll leave smelling faintly of alder. Everyone does.

Reservations

## Hold a table.

Two sittings a night, at 5:30 and 8:15. A $40 deposit holds a table for up to six and comes off your bill. Cancel a day ahead and it comes straight back.

### A table

Any night we’re open, either sitting, up to six of you.

### The hearth counter

Six seats facing the indoor hearth, first sitting only. The whole menu, cooked in front of you, paid when you book.

Seven or more, or something to celebrate? Call us on [(541) 555-0172](tel:+15415550172).

Visit

## Find the smoke.

### Hours

Wednesday to Sunday. Dinner from 5:30; the last sitting is at 8:15.

Closed Monday and Tuesday, when the fire is out.

The fire is lit at two. If you’re early, come and sit by it.

### Where

Bluff Road, Corran Cove, Oregon.

Turn west off Highway 101 where the spruce close over the road, and keep going until you can smell it.

Eleven spaces on the bluff. The fire is out in the weather, so bring a jacket.

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