Live-fire cooking, rooted in the Valley harvest.
Everything we serve passes through flame or comes from the ground within a day's drive. Oak embers, cast iron, and the season's best from Central Valley growers — plated simply, so the ingredient speaks.
Cinder & Sage began with a single idea: that the best meals happen around a fire, shared slowly, with people you love. We built our kitchen around a wood-burning hearth and let the calendar write the menu.
Mornings start at the market — the Kingsburg stone-fruit growers, the Reedley citrus stands, the ranchers off Highway 168. What arrives is what we cook.
Read Our StoryA live oak hearth is the heart of our kitchen. Everything gets its character from smoke, char, and heat — never a shortcut.
We source within a day's drive of Clovis. Central Valley farms, ranches, and orchards write our menu one season at a time.
A neighborhood table where you're known by name. Generous portions, honest prices, and a room that feels like home.
16 oz, bone marrow butter, charred scallion.
46
Brown butter, capers, roasted fennel.
32
Oat crumble, vanilla-bean cream.
12“Cinder for the coals. Sage for the garden. Two elements, one table.”
“The best meal we’ve had in the Valley. That wood-fired ribeye is worth the drive from Fresno alone.”
“Warm, unpretentious, and every plate tastes like it came from someone’s garden. Our new anniversary spot.”
“You can taste the fire. Seasonal, local, and served by people who clearly love what they do.”
Tuesday through Sunday, the hearth is lit and the room is warm. We'd love to have you at the table.
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