Salt & Cinder Reserve a table
Wood-fired · seasonal · natural wine

Salt & Cinder

A neighborhood bistro cooked entirely over open flame.

Small plates from the embers, a short list of living wines, and a room that smells the way dinner should. Pull up a stool by the hearth in Rosewood — most nights, the fire is the only light we need.

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Open now · Tue–Sun, 5 til late 4.8 loved on our corner since 2016
A plate of flame-charred vegetables lifted from the wood grill at Salt & Cinder
On the fire tonight

Charred leeks, warm 'nduja butter, a drizzle of chestnut honey.

One fire, everything on it

We cook the way people did before there were dials.

There is a single hearth in our kitchen, stacked each afternoon with oak and a little applewood. Everything you eat here meets it — the leeks, the bread, the fish, even the pear that finishes your night. Fire is honest and unforgiving, so the cooking stays simple: good things, close to the coals, salted well, served warm.

Everything you eat here met the flame first — nothing hides behind a sauce.

1 wood-burning hearth, lit at 3pm sharp
Est. 2016 on the same Rosewood corner
24 living wines, poured by the glass
What we're known for

Three plates the regulars won't let us take off.

The card changes with the market, but these have earned their place by the fire.

  • Charred leeks with 'nduja butter and hazelnuts on a warm ceramic plate

    Ember leeks & 'nduja

    Sweet leeks blistered in the coals, spicy 'nduja butter, toasted hazelnut and a scrape of aged pecorino.

  • A whole branzino grilled over open flame, dressed with charred lemon

    Whole grilled branzino

    Line-caught branzino cooked skin-to-flame, dressed with charred lemon, capers and green oil.

  • A coal-roasted pear with honey and crème fraîche in a small bowl

    Coal-roasted pear & honey

    A whole pear buried in the embers, brown butter, thyme honey, crème fraîche and cracked pepper.

Chef Rosa tending the wood fire at the pass
The hands at the hearth

Rosa cooks by feel, and by fire.

Rosa Marchetti learned to cook at her grandmother's stove in Modena and unlearned half of it in front of a live fire. She opened Salt & Cinder to make the food she actually wants after a shift — generous, a little smoky, meant to be shared across a small table.

You'll usually find her at the pass, feeding the hearth and calling plates. If the night runs quiet she'll come out and tell you what's worth ordering. It usually is.

Rosa Marchetti Chef & owner
Word on the corner

The neighborhood keeps coming back.

  • The kind of place you want to keep to yourself. The leeks alone are worth the walk, and the room feels like a friend threw a dinner party.
    Dana K. Rosewood · here most Fridays
  • We came for an anniversary and Rosa sent out a coal-roasted pear on the house. Everything tasted of smoke and butter in the best way.
    Marcus & Lena celebrated their tenth here
  • A natural wine list without the attitude. They pour you something good and let the fire do the talking.
    Priya S. found her house red here
Come by

Find us by the smell of oak smoke.

Hours

Open now
  • Tue – Thu 5:00 – 10:00pm
  • Friday 5:00 – 11:30pm
  • Saturday 4:00 – 11:30pm
  • Sunday 4:00 – 9:00pm
  • Monday Closed — fire rests
Where to find us

114 Maple Row
Rosewood · corner of Maple & 5th

Two blocks from the Rosewood streetcar stop. Street parking after 6, plus a small lot behind the building on Vine. Look for the red door and the woodpile.

(555) 012-3456 hello@saltandcinder.example
Save your seat

Pull up a chair by the fire.

We keep a few stools at the hearth for walk-ins, but the tables fill up fast on the weekend. Call and we will set one aside.

Call to reserve or email hello@saltandcinder.example

Walk-ins are always welcome at the bar and the hearth.

Good to know

Before you come in.

Do you cook for dietary needs and allergies?
Yes. Much of the menu is naturally gluten-free or vegetable-led, and Rosa is glad to adapt plates for allergies or dietary needs — tell us when you book, or mention it to your server. Because everything shares one fire we cannot promise a fully allergen-free kitchen, but we will always be straight about what is in a dish.
Walk-ins or reservations?
Both. The tables book up on Friday and Saturday, so reserving is the safe bet — call and we will hold one. We always keep a handful of stools at the bar and the hearth for walk-ins, first come, first served.
Where do we park, and is the room accessible?
There's street parking after 6pm and a small lot behind the building on Vine. The dining room and restroom are step-free from the Maple Row entrance; let us know if you'd like a table with a little more room and we'll sort it.
Can you do large groups or private evenings?
We love a full table. For groups over six, give us a call and we will build a family-style menu around the fire. On quieter Mondays we sometimes open the whole room for private dinners — email us and we will talk it through.