Sample photo — Marisol Vega tending the hearth
Our Story
Started with one grill and a stubborn idea.
“If it can’t be cooked over live fire, it doesn’t go on the menu. That rule hasn’t changed since night one.”
Chef Marisol Vega and her partner Theo Renner opened Cinder & Thyme in 2019 out of a converted auto shop, with a single wood grill and a produce order scrawled on a napkin. Seven years later the grill is bigger, the napkin is a standing order with three local farms, and the rule is still the same.
The dining room seats forty around an open hearth, so the kitchen isn’t hidden behind a wall — it’s the view. Smoke, char, and the smell of rosemary on coals are part of the meal, not a backdrop to it.
- Opened
- 2019
- Seats
- 40
- Farms
- 3 local