“We feel like things can always be better, and our restaurant is constantly evolving to reflect that. We support more local farms, strive to be more sustainable, recycle and compost diligently. And we are constantly evolving and finding ways to be better for ourselves, our customers and the community.”
Local arugula salad with Green Tractor farm radish, local spring onions, shaved asparagus, and spicy honey lemon vinaigrette; grilled shepherds lamb kefta with bulgar wheat salad, cucumber, red onion, tahini vinaigrette, and preserved lemon purée; miso ramen with Kyzer Farm pork, Freshies Farm mushrooms, cabbage, organic egg, and green onion.
Lots of people dream about the restaurant they'd open with their best friend, but Joel Coleman and Josh Johns actually went ahead and did it. Fire & Hops, therefore, is incredibly comfortable, yet serves dishes that would be recognized in much fancier establishments. And, of course, there’s a killer drinks list. Coleman and Johns are constantly looking for sustainable measures to take. They recycle cooking oil and compost; they’re part of a local water usage reduction initiative; they volunteer in local schools and hire graduates from the local culinary academy. After all, Fire & Hops is all about “local, seasonal ingredients, and being sustainable as possible“, says Coleman.