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About
At the heart of Erica Wood Fire Bistro & Raw Bar is live wood-fire cooking — steaks, seafood, and our signature sourdough pizza, all built on a 48-hour fermentation most kitchens skip because it takes too long. Paired with a raw bar serving fresh oysters and sushi, it's a menu kept intentionally tight so every dish gets the attention it deserves. No shortcuts on the fire, no shortcuts on freshness — that's the difference.
Our Story
Every great meal starts with fire — that's the idea Erica Wood Fire Bistro & Raw Bar was built on.
It began back in 2021. Troy, who'd already spent years running Yolk Asian Kitchen in Clemson, walked into a small space built around an authentic Italian wood-fired oven — and saw something different. That oven became New Yolk Kitchen, and the years that followed were spent obsessing over one thing: a wood-fired sourdough pizza worth the wait, built on a 48-hour fermentation that most kitchens don't have the patience for. It wasn't the fast path. It was the right one — and it turned New Yolk Kitchen into a destination for people who cared about the craft, not just the crust.
By 2024, that obsession had grown past pizza. Troy wanted to cook everything over live fire — steaks, seafood, the whole menu — and paired with Erica's instinct for genuine hospitality, the two reopened the space as Erica Wood Fire Bistro & Raw Bar. The oven that started it all is still here; it's just cooking a lot more now, alongside a raw bar built to match it dish for dish — fresh seafood, sushi, and oysters served with the same care as that first pizza.
What sets us apart isn't a long menu — it's a short one, done properly. No shortcuts on fermentation, no shortcuts on fire, no shortcuts on freshness at the raw bar. If you're looking for a restaurant that treats a wood-fired oven as a craft instead of a gimmick, and wants a kitchen that still does things the slow way because it tastes better — that's what you'll find here. Come hungry, and let the fire do the rest.