Est. 2014 · Hudson Valley, NY
Grown within fifty miles.Cooked over fire.
A candle-lit neighborhood bistro cooking what the season gives us — wood-fired, locally grown, and served with intention in the heart of the valley.
Our Way of Cooking
A kitchen that takes its orders
from the land.
Four convictions shape every plate we send out — and they haven't changed in twelve seasons.
Grown Within Fifty Miles
We name every farm on the menu. What we can't grow ourselves, we source from neighbors we shake hands with at the Saturday market.
Cooked Over Live Fire
A single oak-fired hearth anchors our kitchen. Embers, smoke, and patience do most of the seasoning before salt ever touches the plate.
Written by the Season
The menu changes the morning the deliveries arrive. Spring peas in May, winter squash by October — never a tomato out of its month.
Served by Candlelight
Low light, long tables, and unhurried courses. We built a room you'll want to linger in long after the last plate is cleared.
The Hearth
One oak fire, lit since 2014.
Almost everything that reaches your table has met live flame — vegetables buried in embers, fish cooked on the bone, bread baked in the heat the fire leaves behind. Smoke is our quietest seasoning, and patience does the rest.
Read our storyFrom This Week's Menu
Dishes worth the drive
In Good Company
What our table hears
“The most honest plate of food I've eaten all year. You can taste the soil it came from — in the best possible way.”
Marguerite L.
Featured, Valley Table
“We came for an anniversary and stayed three hours. The hearth-roasted carrots alone are worth the drive upstate.”
Daniel & Reyes
Regulars since 2018
“Olive & Ash treats vegetables like the main event they deserve to be. Quietly one of the best kitchens in the region.”
The Hudson Gazette
Critics' Pick
Reservations
A table is waiting by candlelight.
We seat by reservation to keep the room unhurried. Confirmation is instant — choose your evening and we'll do the rest.
Book your table