Wood-fired · the wharf at Waxwing Landing, BC
One fire
cooks everything.
No exceptions.
No gas line, no fryer, no shortcuts. Birch coals for dinner, the falling oven for morning loaves, embers for the late crowd. If it’s on the board, it met the fire.
Tonight, from the fire
Wednesday to Sunday, 17:00 to 22:00
tonight: morels from the spring burn, over coals, with drippings toast · 21
- 01Coal-roasted lake char38
whole or half, charred lemon, brown butter
- 02Ironbell hanger steak42
three weeks in the cold room, ember shallots, drippings toast
- 03Spit bird for two64
brined overnight, basted with smoked butter, bread under the drippings
- 04Hearth flatbread19
ember squash, ash-rind cheese, fried sage
This morning, from the oven
Wednesday to Sunday, 8:00 to 11:30
the loaves bake in last night’s heat, and when they’re gone the chalk says so
- 01Red fife hearth loaf9
dark crust, crumb still warm, smoked butter
- 02Smoked-butter morning bun6
laminated, ember sugar, lake salt
- 03Pear and rye galette8
bench pears, rye frangipane, burnt honey
- 04Eggs in the pan14
two eggs set in the hearth, charred greens, toast
Our story
One fire, lit at dawn,
banked at close.
The shed on the wharf graded apples for the lake boats for ninety years. Now it holds a brick hearth, 42 seats, and everything we know how to do. June starts the oven at five; Ren rakes the first coals at four. Between them, the fire never quite goes out.
Six farms, one lake
The whole sourcing story- Sorrel Bench Orchards
- apples, pears, stone fruit · the bench above town
- Ostler Creek Farm
- vegetables, herbs, shelling beans · up the Ostler Creek draw
- Ironbell Cattle Co.
- beef, raised slow on high pasture · the south end of Sorrel Lake
- Halfway Creek Char Camp
- lake char and rainbow trout · the cold water off Halfway Creek
- Redpoll Flour Co.
- stone-milled rye, red fife, spelt · the old grain shed at the rail spur
- Nightjar Apiary
- honey, comb, beeswax · the fireweed slopes above the burn
Dinner over the water
Twenty-eight seats on the old freight deck. First come, first seated; the blankets are in the crate by the door.
The whole shed, one table
Private nights around the fire: a spit roast, boards down the table, the room to yourselves.
From the journal
All entriesJanuary 13, 2026
A year of the fire: what each season does to the board
The same fire cooks a different restaurant every quarter. A tour of the board through spring burn morels, August benches, waxwing October, and the long ember winter.
about one coffee’s worth · 6 min
December 2, 2025
A gift guide for people who cook over fire
Skip the gadget shelf. The fire cooks we know want a real rake, a long spoon, a year of good wood, and one restaurant night they did not cook themselves.
about one coffee’s worth · 4 min
November 4, 2025
What smokefall means, and why we named a restaurant after it
Smokefall is T.S. Eliot's word for the hour at dusk when the day exhales: chimney smoke stops rising, the light goes blue, and dinner makes the most sense.
about one coffee’s worth · 4 min
The fire is lit.
The table is yours.
4 Wharf Road, Waxwing Landing · (250) 555-0117