Ember & Oak began with a simple question: what happens when you cook everything over wood? Ten years on, our hearth still burns from noon until close, and every plate passes through its heat.
We buy whole animals from two family farms, bake our bread every morning and change the menu whenever the market does. Nothing fussy. Just honest food, cooked with patience.
Seasonal, local produce
Bread baked every morning
Small-producer wines
Private dining for 24
What to expect
Simple ingredients, honest fire
Three things we never compromise on.
From farm to hearth
Our produce comes from growers within 60 miles, picked days (not weeks) before it reaches your plate.
Cooked over oak
Everything passes through our 900° hearth, from charred leeks to seven-hour lamb shoulder.
A thoughtful cellar
Forty natural and low-intervention wines, a dozen open by the glass, and a sommelier happy to guide you.
From the kitchen
A taste of the evening
Dry-aged duck, cherries, charred chicory
Flatbread straight from the hearth
The Chef's Feast, served family style
Wood-roasted salmon, spring vegetables
Garden salad, cultured buttermilk dressing
Farro, roasted squash and herbs
Kind words
Guests keep coming back
Rated 5 out of 5
“The lamb shoulder alone is worth the trip. Warm room, generous staff and a wine list full of bottles I'd never tried but loved.”
Hannah Reyes
Regular since 2019
Rated 5 out of 5
“We booked the private room for my father's seventieth. The team handled every detail and the shared feast was perfect.”
Marcus Bell
Hosted a family celebration
Rated 5 out of 5
“Best bread in the city, and I will not be taking questions. The charred leeks with romesco changed my mind about vegetables.”
Priya Nair
Food writer
Private dining
Gather your people around the fire
Our private room seats up to 24 guests beside the open kitchen. Choose a shared feast menu, add a wine pairing and let us take care of the rest.
Perfect for birthdays, rehearsal dinners and team celebrations.
