| EMBER & THYME |
Healthy food, cooked slowlySeasonal plates from a small open kitchen, every day from eight. |
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Welcome Welcome to Ember & Thyme |
We cook what the farms bring in that week, bake our own bread and keep the menu short so every plate gets our full attention. |
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Our kitchen What we do |
Two simple rules guide everything that leaves the pass. |
 Healthy plates Vegetables first, always fresh |
 Our own recipes Written and tested in house |
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Watch our kitchen |
Three minutes from first coffee to last plate on a Saturday service. |
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Menu Our dishes this week |
Two plates the team keeps sneaking from the pass. |
 Pasta with spring greensFresh ribbons, beans, lemon and a little chili. |
 Morning fruit bowlWhatever is ripe today, with yogurt and honey. |
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Breakfast Granola bowl with roast pearsOats baked with honey, warm pears and thick yogurt. |
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Lunch Grilled steak with asparagusGrass fed beef, charred spears and a green herb sauce. |
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Dinner Spaghetti with slow tomatoTomatoes cooked for six hours, basil and aged cheese. |
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Dessert Cherry and dark chocolate cakeA small cake for one, baked every afternoon. |
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Blog Read our stories |
Notes from the kitchen, written between services. |
 Pancakes for slow morningsFeb 18 · Food
Our weekend batter and the one trick that keeps them light. |
 A fresh blueberry seasonFeb 11 · Food
Where our berries come from and three ways we use them. |
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Kitchen Meet the cooks |
 Lena OrtizHead chef. Writes the menu every Monday morning. |
 Tom ReyesPastry. Starts the ovens at five every day. |
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Ember & Thyme A small kitchen that cooks with the season. |
Contact 203 Alder Street
Portland, OR 97204
Open daily 8 am to 10 pm |
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