Portland · Est. 2016s
A neighborhood table set with fire and seasons
Maple & Ash is a small bistro on Caldwell Street where the wood-fired oven sets the rhythm. Chef Eleanor Whitfield cooks the Pacific Northwest like she's cooking for friends.
From the kitchen
A few plates from this week
Sourdough & Cultured Butter
Slow-fermented levain, sea salt, whipped butter with smoked salt
Marinated Castelvetrano Olives
Orange peel, chili flake, rosemary, warmed in olive oil
Wood-Fired Flatbread
Whipped ricotta, charred scallion, honey, cracked pepper
Roasted Beet Tartare
Golden and red beets, horseradish crème, rye crisp, dill
Grilled Little Gem Lettuce
Caesar dressing, white anchovy, sourdough crouton, pecorino
Oven-Baked Oysters
Half dozen, garlic butter, herb crumbs, lemon
Smoked Trout Rillette
House-cured trout, crème fraîche, rye toast, pickled shallot
Our Kitchen
What we believe
Cooking with fire
Our wood-fired oven runs at 650°F and touches nearly every plate — from the sourdough at the start of service to the steaks that close the night. We source oak and cherry from a mill in the Willamette Valley.
A farm-driven menu
The menu shifts every few weeks. We buy from Greenhill Farm, Wishingstone Dairy, and the fishermen at Yaquina Bay. If the oysters are exceptional on Tuesday, they're on the menu by Wednesday.
A room for regulars
Thirty-eight seats, eight at the bar. We built the dining room to feel like a friend's kitchen — warm light, bare wood tables, and a playlist that's better than it needs to be.
The Chef
A word from the kitchen
Eleanor Whitfield opened Maple & Ash in 2016 after a decade cooking in Paris and San Francisco. She wanted a room that felt like home — small, warm, and full of regulars.
\"I cook the way I eat at home — with what's good right now, over fire, without fuss. If you can taste the ingredient, the dish worked.\"
— Eleanor Whitfield
Kind Words
What our guests say
The kind of place where the chef comes out to ask how the duck is. Maple & Ash feels like the best dinner party in Portland.
Marcus Lee
Portland Monthly
That wood-fired brassica ruined every other vegetable for me. I think about it on Tuesdays.
Priya Nair
Regular since 2019
We had our anniversary here. They remembered our wine from last time without asking. That's the kind of place it is.
James & Sophie Coulter
Reservations since 2020
Come sit at our table
Reservations open two weeks in advance. We save a few walk-in seats at the bar each night.