$14Wood-fired sardines
Charred whole over oak, lemon, parsley and a lot of salt.
If it tastes of the fire and the season, it goes on the menu.
A small kitchen with one big fire
Teodora Vass opened Alder & Salt in 2017 in a former bicycle shop, with a secondhand grill and a sourdough starter she had kept alive for nine years.
Almost everything still goes over oak: fish from the coast on Tuesday, vegetables from two farms up the valley, bread baked every morning. The menu is short because we would rather cook ten things well.
