Our Fire
We cook the old way — over live flame.
Cinder began in 2019 with a single wood-burning hearth in the heart of Belltown. No gas, no shortcuts — every cut meets alder and oak coals, the same woods that have smoked this coast for generations.
We dry-age our beef in-house for up to forty-five days and source from Washington ranches and Pacific waters. The result is steak with real character: a deep, mineral char giving way to a butter-tender center.
— Marcus Vue, Executive Chef & Founder
- 2019
- Established
- 45
- Day dry-age
- 100%
- Wood-fired
