If you’re new around here, you might not know this, but my menu changes a lot. That’s one of the benefits of being a chef-owned and operated restaurant - I’m not beholden to a franchise menu or an owner’s decisions. If I want to make menu changes, all I have to do is print a new one.Read More
The patio is open, it’s summer, and there’s something communal about cooking outside. I may not be a middle-aged dad in cargo shorts flipping burgers in his yard, but I am a middle-aged Asian chef smoking probably the best meats that you’ll ever have.Read More
I’d like to do more to help people, with food. And this is where you come in.
We’re celebrating our 10th Anniversary this year but I wasn’t going to just throw myself a party. I mean all chefs have egos, but let’s get real. I wanted a party with a purpose. Thus was born Feast it Forward.Read More
Damn, Davenport. 10 years. I never thought I’d be in one place for 10 years as a restauranteur.
We’re celebrating our 10 year anniversary here at Woodfire, and it’s gone by in the blink of an eye.Read More
If you’ve ever been to Woodfire, there’s a chance we’ve met. But since neither of us probably remember that: Hi. I’m Toby Christianson - owner and chef at Woodfire.
We’ll be celebrating our 10th Anniversary this March and as anyone in the restaurant business can tell you, it’s a wild ride.Read More