Wood-fired flatbread, cultured butter
Our sourdough starter, six years old, cooked directly on the coals.
$9
Portland, OR
Wood fire. Short menu. Long dinners.
Twenty-eight seats on Hawthorne, a menu that changes when the farms change, and a kitchen you can watch from every table.
3418 SE Hawthorne Boulevard, Portland, OR 97214
28
Seats
Fen & Fig • MENU • VISIT • CALL • Fen & Fig • MENU • VISIT • CALL • Fen & Fig • MENU • VISIT • CALL • Fen & Fig • MENU • VISIT • CALL • Fen & Fig • MENU • VISIT • CALL •
The restaurant
28
Seats
Food with a point of view—and a place in the neighborhood.
We opened Fen & Fig because we wanted to cook the way we cook at home: over fire, for a few people, with whatever is genuinely good that week. The menu is short on purpose. If something is not excellent on Tuesday, it comes off on Wednesday. Almost everything is sourced within a hundred miles. The bread is ours, the pasta is ours, and the wine list is deliberately small and mostly from growers we have met.
A first taste
Find your next favorite.
A quick look at the menu—open the full page when you’re ready for more.
Chicory, hazelnut, aged sheep's cheese
Bitter greens from Sauvie Island, dressed simply.
$16
Hand-cut tagliatelle, brown butter, sage
Rolled the morning of service. Vegetarian.
$26
Whole trout over embers
Columbia River trout, charred lemon, dill oil. For two.
$48
Olive oil cake, plum, crème fraîche
Whatever stone fruit is at its best that week.
$12
Chef's counter tasting
Six courses at the kitchen counter, Wednesdays and Thursdays only. Two seats per night.
$95
From the kitchen
Color, texture, and serious comfort.
Real customer-provided photos, framed to keep the food front and center.
The plates people remember
How we think about dinner
A small room forces decisions. These are the ones we made.
Built from verified menu highlights and the dishes guests call out by name.
One fire, no gas
Everything hot comes off the wood grill. It limits us, which is the point.
The menu changes weekly
Printed Wednesday morning. If you loved something, tell us and we will tell you honestly whether it is coming back.
Twenty-eight seats
Small enough that the chef knows what went out to every table.
Straight from the guests
The kind of food people talk about.
“The trout is the best thing I have eaten in this city. We booked again before we left the table.”
“Short menus make me nervous. This one made me trust the kitchen by the second course.”
“Sat at the counter for the tasting. Watching them work is half of what you are paying for.”
Good to know
Plan the visit.
Clear answers based on the restaurant’s current verified information.
Do you take walk-ins?+
Six seats at the bar are held for walk-ins every night, first come. They usually go within the first half hour.
Can you cook for dietary restrictions?+
Yes, with notice in your booking. Vegetarian is always straightforward; strict vegan and coeliac need twenty-four hours so we can adjust the bread and pasta.
Is there a dress code?+
None. Come as you are.
Do you do large parties?+
Up to eight in the main room. The full room can be booked privately on Mondays and Tuesdays.
Simple by design
From craving to first bite.
- 1
Reserve
Tables open thirty days out at 9am. We hold six seats each night for walk-ins.
- 2
Tell us about allergies
In the booking notes. A short menu means we need a little warning to cook around something.
- 3
Arrive
We hold your table fifteen minutes. Street parking on Hawthorne is easier after 6pm than people expect.
- 4
Stay a while
One seating per table per night. The room is yours until you are finished.
28
Seats
100mi
Sourcing radius
6yr
Sourdough starter
Visit or get in touch
Come hungry. Leave happy.
Call for current ordering details, or send the restaurant a message.
- (503) 555-0188
- 3418 SE Hawthorne Boulevard, Portland, OR 97214
- Wed–Sun 5pm–10pm · Closed Mon & Tue