I bring my own carrots in on Tuesdays. I have never once recognized them by Saturday. That is the whole point.
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Press & Guests
What guests have said.
Selected notes from recent guests, food writers, and the visiting farmers themselves.
The most honest meal I've eaten in the Hudson Valley.
"Twenty-four seats, one fire, six courses, and the kind of wine list that quietly rewards you for being curious. We've eaten here three times this winter and not once has the menu repeated."
"The lamb shoulder is reason enough to drive up from Brooklyn. Stay for the cheese course. Pay for the wine pairing — Andie will pour you something you've never heard of and now can't forget."
"What Fern and Fire is doing — cooking only what the farms send that week, on one fire, for twenty-four people — is the most quietly radical restaurant project in the region."