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Fire First, Since 1998
A family kitchen that grew into the neighborhood's favorite takeout window — without ever changing the recipes.
Our story
From a Single Wok to a Neighborhood Institution
Woktide began in 1998 as a six-table room with one wood oven and a family that refused to rush a broth. Word traveled the way it always does — one takeout box at a time — until the queue started stretching down Harbor Lane.
Twenty-eight years later the oven is bigger and the menu is longer, but the rule hasn't changed: nothing leaves the kitchen we wouldn't serve at our own table.
- Wood-fired everything — the oven never drops below 400°C during service.
- Produce from four local farms, delivered every morning before sunrise.
- Takeout engineered to travel — vented boxes, sealed coolers, honest portions.
The kitchen
Meet the Hands Behind the Heat
Chef Marco Hale runs the pass the way his grandmother ran her kitchen — loudly, lovingly, and with zero tolerance for a lukewarm plate. Around him, a crew of fourteen cooks, packers, and servers keeps the fire lit seven days a week.
Our service team plates takeout with the same care as dine-in: every box checked, every sauce sealed, every order out the door in fifteen minutes.
Taste twenty-eight years of practice — browse the menu.