01 —Pacific Northwest · est. 2021
Honoring the wild
of the Pacific coast.
A seasonal kitchen centered around the wood-fire hearth. We partner with local foragers and coastal fishermen to bring the raw beauty of the landscape to your plate.
02 —Evening provisions
A menu that moves with the season.
Updated daily based on the morning's harvest, the morning's tide, and the morning's mood.
Starters
Mains
To Finish
03 —The hands behind the hearth
Rooted in the Pacific North.
Chef Elias Thorne spent a decade cooking in the Michelin-starred kitchens of Copenhagen before returning home to the rugged Oregon coast. Hearth & Forage is the culmination of that journey — an obsession with smoke, fermentation, and the ingredients others walk past.
Every morning begins with a walk to the shore or into the treeline. We don't use a gas range. Everything here is touched by ember and flame.
Read our story
"We don't invent flavors. We listen for them."
— Elias Thorne, Chef & Owner
Join us at our table.
Service runs Wednesday through Sunday, 5pm to 10pm. Reservations are recommended.
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