Look, we're not gonna pretend we're some stuffy white-tablecloth joint. Fire & Iron's where the heat of our ancestral forges meets the precision of modern culinary craft. Every dish that leaves our kitchen's been through the fire - literally.
Our chef, Marcus, spent three years learning traditional blacksmith techniques before he ever picked up a chef's knife. Yeah, that's a bit nuts, but you'll taste why when you bite into a steak that's been seared on century-old cast iron.
We source everything locally - from the farms just outside Vancouver to the fishermen who dock at dawn. The forge may be historic, but our ingredients? They were probably still in the ground yesterday.
Menus change with the seasons and what Marcus finds at the market
Torched on our original 1847 iron griddle, black garlic butter, crispy leeks. Three perfect bites that'll make you forget every scallop you've had before.
Cold-smoked over maple, whipped goat cheese, candied walnuts, iron-pressed olive oil. Even the meat-eaters go wild for this one.
Served bubbling hot with house-made sourdough, pickled shallots, sea salt. Rich doesn't even begin to describe it.
BC cured meats, local cheeses, forge-baked flatbread, seasonal preserves. Served on actual reclaimed ironworks - yeah, it's heavy.
16oz Alberta beef, aged 45 days, seared at 800 degrees on cast iron. Comes with roasted garlic, chimichurri, and ember-roasted vegetables. This is what you came here for.
Fraser River sockeye, cedar-planked and smoked tableside. Served with seasonal greens, wild rice, and a maple-mustard glaze that'll haunt your dreams.
Slow-cooked for 14 hours in our forge oven, red wine reduction, horseradish mash, crispy onions. Falls apart if you look at it wrong - in the best way.
Wild BC mushrooms, truffle duxelles, puff pastry that's actually flaky. Our plant-based showstopper that even the carnivores order.
Perfectly pink, crispy skin that shatters, cherry-port reduction, duck fat potatoes. Yeah, it's indulgent. That's the point.
Dark chocolate lava cake baked in mini cast-iron skillets, vanilla bean ice cream, salted caramel. Served still bubbling - careful, it's actually hot.
Burnt sugar crust torched to order, BC berry compote. We'll torch it at your table because, honestly, it just looks cool.
Caramelized BC apples, buttery pastry, cinnamon ice cream. Classic French technique, West Coast ingredients.
House-made vanilla gelato, double espresso, amaretto. Simple, strong, perfect. Like the forge workers used to drink, minus the gelato.
Our sommelier, Julie, spent way too much time traveling wine regions and craft distilleries. Good for you, not so good for her liver. She's curated a list that's heavy on BC wineries, craft cocktails that actually make sense, and a whisky selection that'd make a Scotsman weep.
House infusions, local spirits, garnishes we forage ourselves. The Old Fashioned's smoked tableside with forge embers.
400+ bottles, mostly BC and Pacific Northwest. Julie won't judge if you order the second-cheapest bottle - she knows the trick.
Single malts, bourbons, Canadian ryes. Some bottles are older than our youngest servers. Ask about the private tasting room.
We kept the original forge architecture - exposed beams, brick walls that've seen a century of heat. But we softened it with candlelight, leather booths, and tables made from reclaimed ironworks equipment.
There's the main dining room where you can watch the kitchen through floor-to-ceiling windows. The intimate mezzanine that fits maybe 20 people. And the private forge room where we do chef's tables - Marcus cooks right in front of you on the original anvil setup.
Dress code? Smart casual. We've had CEOs in jeans and artists in suits. Just don't show up in your gym clothes and we're cool.
Reserve Your TableSome experiences you gotta book ahead
Six courses, front-row seats to the kitchen chaos, Marcus explaining every technique. Max 8 people. Book a month out.
$185 per person
Forge-baked pastries, eggs any way Marcus feels like making 'em, bottomless mimosas. Live jazz some weekends.
11am - 3pm
Thursdays through Saturdays, 10pm-midnight. Smaller plates, bigger pours, same quality. When the theater crowd rolls in.
Thu-Sat Only
Once a month, Julie picks a winery, Marcus builds a menu around it. Educational, delicious, gets you properly buzzed.
First Friday Monthly
Tables go fast, especially weekends. We recommend booking at least a week ahead. Walk-ins welcome at the bar if you're feeling lucky.
Open Tuesday-Sunday | Dinner 5pm-10pm | Sunday Brunch 11am-3pm