Before you book.

A few things worth knowing before your visit. If we didn't cover it, write to reservations@fernandfire.example.

Still have a question? Write to reservations@fernandfire.example — we read everything that comes in.

Do you take reservations?

Yes — we are reservation-only and seat twenty-four guests per evening. Bookings open the first of each month for that month, on Tock. We hold a small number of bar seats for walk-ins each night.

How long does a meal take?

Plan on roughly two and a half hours from first amuse to last cheese. We start service at 5:30 and run a second seating at 8:15. The Sunday brunch is shorter — about ninety minutes.

Can you accommodate dietary restrictions?

We adapt the menu for vegetarian, pescatarian, gluten-free, and most allergy guests when given at least 48 hours notice in the booking form. Strict vegan menus require a week's notice — we'd rather decline than build something we're not proud of.

Is there a wine pairing?

Yes — $85 per guest, six pours, almost all from low-intervention growers in the Northeast and the Loire. A $45 non-alcoholic pairing of housemade shrubs, ferments, and kombuchas runs alongside it.

What's the dress code?

Whatever you'd wear to dinner at a friend's house. We're a converted feed store, not a tablecloth restaurant — the chef is at the hearth in jeans, and that's the room.

Is the space accessible?

The dining room and restrooms are step-free and wheelchair accessible from the Mill Road entrance. Please note any access needs in your reservation so we can hold an appropriate seat.

Do you do private events?

We host one private buyout per month, typically a Monday or Tuesday, for groups of 18–24. We also cook off-site for farm weddings in the season — write to us for both.

How does the wine club work?

Quarterly — four bottles, hand-picked by our beverage director Andie, plus tasting notes and a Saturday pickup at the restaurant. $180 a quarter, no commitment beyond the current shipment.