A neighborhood table, built around a hearth.
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.
The name says it plainly — cinder for the oak coals that flavor everything we cook, sage for the garden and the growers who feed us. Two elements, one table.
We opened our doors on Pollasky Avenue to be part of Old Town Clovis: a place neighbors return to, where the room is warm and the fire never really goes out.
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. There's no freezer doing our thinking for us.
Because we buy close and cook seasonally, the menu is never quite the same twice. Spring brings asparagus and peas; late summer, an avalanche of stone fruit and tomatoes; autumn, squash and the first cool-weather greens. We follow the Valley, plate by plate.
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A 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.
“We don’t fight the seasons. We cook them.”
We'd love to have you at the table. Reserve an evening, or just walk in and pull up a stool at the bar.
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