Cooked over oak and olive wood
At Olive & Ash, a wood-fired oven sits at the heart of our kitchen. It's not hidden away—you'll see the live flames, smell the char of lemon and rosemary, feel the warmth radiating into the dining room. Every dish that leaves our kitchen has passed through fire in some form: roasted over embers, finished on the grates, or kissed by the heat of the hearth. This is Mediterranean cooking the way it was meant to be, right here in the Alberta Arts District.
Tonight's kitchen is working
Whole branzino
Split down the middle and opened like a book, our branzino comes out of the oven skin-side charred and crackling. Fennel and Meyer lemon sweat into the cavity. The flesh stays impossibly tender. This is the dish that makes people close their eyes.
Lamb shoulder
Four hours in a low braise with wine, stock, and herbs until the meat gives without resistance. Then we pull it apart, nestle it back over the embers for one final pass of smoke and char. Crusty outside, silk within. Serve it with nothing but good bread.
Charred octopus
Tender from a gentle poach, then high heat until the tentacles blister and curl. Smoked paprika, crushed potatoes still warm, a slick of good oil, fleur de sel. Simple, alive, impossible to stop eating.
A table, held for you
Tables fill fast Thursday through Saturday—book ahead and know your seat is waiting. Walk-ins are always welcome at the bar, where you can watch the kitchen work and talk to our staff about what's moving through the fire tonight.
Reserve online in seconds, or call us at (503) 555-0148 and let us know what you're in the mood for. We'll take care of the rest.
Find us on Alberta Street
We're at 2214 NE Alberta St, nestled among the galleries, murals, and spirit of the Alberta Arts District. Street parking and a small back lot—easy to find, worth the trip.