Our Story
Wood fire, Mediterranean roots, and a commitment to what grows nearby.
Why Olive & Ash
In 2019, chef Mara Devlin returned home to Portland after a decade cooking along the coasts of Spain and Greece. She'd learned something essential: everything tastes better touched by fire. That simple truth became the foundation of Olive & Ash.
The name carries two things. Olive—the wood that fueled kitchens in Andalucía and the Greek islands, dense and fragrant, imparting a subtle sweetness to fish and vegetables. Ash—what remains in the hearth after the fire has done its work, a reminder that the best meals leave traces of transformation.
This restaurant exists to bring that fire, and that way of cooking, to the Alberta Arts District. Not nostalgia. Not performance. Real food, simply prepared, that tastes like the place it came from.
Meet the Kitchen
Chef Mara Devlin
Mara trained under respected wood-fire cooks in Seville and Athens before returning to the Pacific Northwest. She sources relentlessly from Sauvie Island farms, Skagit Valley grain mills, and Willamette Valley vineyards—every ingredient chosen for what the fire will do to it. Her cooking is patient. It respects the ingredient, respects the season, respects the heat.
Sous Chef Theo Alvarez
Theo joined the kitchen in 2021 and manages the fire like it's a living thing—because it is. He builds relationships with the farmers and fishmongers who supply us, knows the boats that brought in yesterday's branzino, and understands that consistency in a wood-fired kitchen means reading the heat, not fighting it. His work keeps Olive & Ash steady and generous.
Sourcing & Sustainability
We believe the best meals tell you where they came from.
Our produce arrives from an organic farm ten minutes away—the same growers for three years now, who know what we need and when. We work with fishmongers in the Pearl District who source day-boat branzino, halibut, and shellfish from boats that fish responsibly. Our grains come from mills in Skagit Valley. Our wines rest in the Willamette.
The wood burning in our hearth is reclaimed oak and fruitwood from orchards in Hood River—trees that have already given their fruit, given their shade, and now give their heat. Nothing goes to waste. The fire burns what the land has already offered.
Come Say Hello
Olive & Ash is open most nights, and we'd love to cook for you. Reserve a table whenever you're ready.
Book a Table
Make a Reservation
Get in Touch
[email protected]
(503) 555-0148
Follow Along
Instagram: @oliveandash
See what we're cooking tonight.