Wood-Roasted Figs
The dish that named the restaurant: black mission figs blistered in the oven, sheep's milk ricotta, wildflower honey and hazelnut.
Est. 2014 · Riverside Quarter, PortlandCooked over live fire,
Cooked over live fire,
served without ceremony
The Copper Fig is a thirty-eight seat dining room built around a single wood-burning hearth. The menu changes with what the coast and the valley send us each morning.
- Dinner
- Tue – Sun from 5:00 pm
- Tasting
- Seven courses, $115
- Reservations
- (503) 555-0142
Our kitchen
One fire, a short menu, and produce that travelled less than a hundred miles
Everything leaves our kitchen having met flame or ember. There is no gas range in the building — just oak, applewood and a hearth that is lit at six each morning and banked at midnight.
We write the menu after the morning delivery, print it at four, and change it again when a farm calls to say the peas are ready. What stays constant is the way we cook: simply, seasonally, and close to the source.
Our story- 01
Wood-fired everything
A custom Grillworks hearth burns Oregon white oak, with an ember pit for slow roasts and a wood oven for bread.
- 02
Thirty-one growers
We buy direct from farms, foragers and day boats across the Willamette Valley and the Oregon coast.
- 03
A room, not a stage
Warm light, low noise, no dress code. Come as you are and stay as long as you like.
Signature plates
Three dishes we are known for
Whole Roasted Branzino
Line-caught, cooked over live oak with lemon and bay, finished tableside with salsa verde and charred spring onion.
Burnt Honey Cheesecake
Basque-style, blistered dark on top, served barely set with crème fraîche and whatever fruit is ripe.
Chef's counter
The Hearth Tasting
Seven courses drawn from whatever arrived that morning — served to the whole table, Tuesday through Saturday.
- 01Oyster, cucumber, elderflower
- 02Wood-roasted figs, sheep's ricotta, hazelnut
- 03Dungeness crab, preserved lemon, fennel
- 04Hand-rolled bucatini, tomato sugo, basil
- 05Fire-roasted branzino, salsa verde
- 06Dry-aged beef, ember shallot, bone marrow
- 07Burnt honey cheesecake, crème fraîche
$115 per guest · wine pairing $75
Book the counter“The most confident fire cooking in the Pacific Northwest, and the warmest room in Portland.”
“Elena Márquez cooks with restraint and generosity at once — three ingredients, perfectly timed.”
“A wine list that quietly outclasses restaurants twice its size.”
Plan your visit
42 Alder StreetRiverside QuarterPortland, OR 97209
Find us on Alder Street
42 Alder StreetRiverside QuarterPortland, OR 97209
Two blocks from the streetcar at NW 11th & Everett. Valet parking Thursday to Saturday from 5:00 pm; the Alder Street garage is a ninety-second walk.
Opening hours
- MondayClosedPrivate events only
- TuesdayDinner 5:30 – 10:00 pm
- WednesdayDinner 5:30 – 10:00 pm
- ThursdayDinner 5:30 – 10:00 pm
- FridayLunch 12:00 – 2:30 pm · Dinner 5:00 – 11:00 pm
- SaturdayLunch 12:00 – 2:30 pm · Dinner 5:00 – 11:00 pm
- SundayLunch 12:00 – 2:30 pm · Dinner 5:00 – 9:00 pm
A table is waiting
Reservations open thirty days ahead at 9:00 am. Walk-ins are always welcome at the hearth counter and the bar.
Reserve now