I. To Begin
Smoked trout, cultured cream, rye crisp
Cold-smoked over apple wood at the back of the hearth, finished with cultured cream and dill flowers. One bite — a clean, sharp opening note.
Hudson, NY · Est. 2019
A growing week, told in six courses.
An open-hearth restaurant in Hudson, NY, where the menu is rewritten every Tuesday from whatever Letterbox, Hawthorne Valley, and Sparrowbush deliver that morning.
- Six-course tasting · rewritten every Tuesday
- Open-hearth cooking · wood from local orchards
- Natural wines · 80+ low-intervention growers
Twelve farms. One hearth. A new menu every Tuesday.
Fern and Fire is a tasting-only restaurant built around a single wood-fired hearth and the rhythm of a single growing week. Every Tuesday we sit down with the farmers we work with, look at the crates that came off the truck, and write a new six-course menu. We pour natural wine from small growers, light the fire at four, and serve from five-thirty.
Read our storyA glimpse at this week's table.
Three of the six courses we're serving now. The full menu — and the wines we're pouring alongside it — is on the menu page.
II. From the Garden
First spring tomatoes, charred bread, basil oil
Letterbox's earliest greenhouse tomatoes — barely warmed on the hearthstone, dressed in last summer's pressed basil oil, served on a slice of seeded sourdough kissed by the embers.
III. From the Embers
Hearth-roasted carrots, fermented honey, sumac
Migliorelli storage carrots buried in the coals for thirty minutes, peeled tableside, lacquered with last fall's fermented honey from a hive a half mile from the restaurant.