Our Story
A family, a fire, and a kitchen full of scratch cooking
Maple & Char is family-owned from the grill to the front door.
It started around the backyard grill
Before there was a restaurant, there was a family that cooked outdoors every chance it got: summer cookouts, Sunday suppers, birthdays built around whatever was on the grill. Food cooked over real wood always seemed to bring everyone to the table.
Maple & Char grew out of that. We wanted a place where families, friends and neighbors could share that same kind of meal: honest cooking, a warm room, and fair prices.
The wood-fired grill is our centerpiece
Walk into our kitchen and the first thing you'll see (and smell) is the open-fire grill. It burns hardwood, mostly maple and oak, and it's the center of everything we cook. Steaks get a deep, crackling sear. Our half chicken comes off with crisp, smoky skin. Seasonal vegetables pick up char and sweetness you can't get from a gas range.
Cooking over an open fire takes attention. There are no dials, just coals, timing and experience. That's the way we like it.
“We never wanted to hide the fire in the back. It's the heart of the restaurant, so we built the whole kitchen around it.” — The Maple & Char family
Sides made from scratch, every day
A great steak deserves more than an afterthought on the side. Our skillet cornbread, crispy smashed fingerlings, sauces, dressings and desserts are all made by hand in our kitchen daily. No shortcuts, no heat-and-serve.
Local whenever we can
We buy produce from nearby farms whenever the season allows, so the menu shifts a bit through the year. Spring brings tender greens and onions, summer brings corn and peppers, and fall brings apples and root vegetables. When something isn't in season locally, we source it carefully and tell you honestly.
What we stand for
Family-Owned
Our family runs it and it's built for yours. Kids are always welcome.
Open-Fire Cooking
Hardwood coals and a real flame at the center of the kitchen.
Scratch-Made
Sides, sauces and sweets made by hand every day.
Locally Sourced
Produce from nearby growers whenever the season allows.
Pull up a chair
The room is warm and rustic-modern, there's a full bar, and most entrees run $18–32. We'd love to cook for you.
Reserve a Table See the Menu