At the Field Company, we make tools. Our favorite tools, like cast iron skillets, are deceptively simple and reward time invested in pursuit of mastery. Our interests and aspirations tend to things that are timeless and will never go out of style—but we’re delighted when we find ourselves in sync with a cultural moment.
Live-fire cooking is having a moment, but we believe in its timelessness. Great chefs like Wolfgang Puck, Alice Waters, and Francis Mallman have put wood-fueled flames in their restaurants for decades. They helped light the way. In the past few years, the sight—and smell—of roaring flames have become familiar to diners, while drawing young chefs to learn the craft of mastering heat.
In that spirit, we asked some of the best food writers in the country to help us identify America’s Best Live-Fire Restaurants. Think of this as a starting point for explorations from coast to coast—we want to hear about every worthy kitchen you find—and a reference guide for informing your own tastes and experiments with fire.
– Chris Muscarella, Field Company Co-Founder
Julia Bainbridge Writer, editor, podcast producer; Rachel Leah Blumenthal Eater Boston; Karen Brooks Portland Monthly; Adam H. Callaghan Eater Seattle; Tim Carman Washington Post; Emily Catalano Good Food Pittsburgh; Angela Covo Edible San Antonio; Matt Duckor Executive Producer, Condé Nast; Devra Ferst Food writer; Olee Fowler Eater Miami; Lori Fredrich OnMilwaukee; Andrew Friedman Writer; Meathead Goldwyn Author; Frank Guanco Food and wine blogger; Soleil Ho Racist Sandwich podcast; Scott Hocker Liquor.com; Rachel Hutton Star Tribune; Hillary Louise Johnson Sactown Magazine; Peter Kaminsky Author; Matthew Kang Eater LA; Julia Kramer Bon Appétit; Francis Lam The Splendid Table; Brett Martin GQ; Michael Mayo Dining critic, food writer; Anne E. McBride Conference program director, food writer, food studies professor; Klancy Miller Author of Cooking Solo: The Fun of Cooking for Yourself; Jen Murphy Writer; Erin Byers Murray Nashville Lifestyles; Mai Pham Food writer; Allyson Reedy Food writer; Jordana Rothman Food & Wine; Farideh Sadeghin MUNCHIES; Robert Sietsema Eater New York; Alex J. Springer Salt Lake City Weekly; Kathy Stephenson The Salt Lake Tribune; Arthi Subramaniam Pittsburgh Post-Gazette; Alex Tewfik Philadelphia Magazine; Mike Thelin Feast Portland, Hot Luck; Tan Vinh Seattle Times.