One hearth. One menu. No shortcuts.

Our Story

We built a restaurant around one fire.

Ember & Oak started with a single question: what happens if the fire isn't a garnish, but the whole point? In 2019 we bricked in a wood-and-charcoal hearth in the middle of the dining room and built the entire menu around what it could do — blister a pizza crust in ninety seconds, coax three hours of smoke into a rack of ribs, char a lemon until it turns almost sweet.

There's no gas line hiding behind the scenes. Every plate that leaves this kitchen has spent real time with real flame, tended by cooks who track heat the way a sommelier tracks a vintage. It's a little louder, a little smokier, and — we think — a lot more honest than most kitchens are willing to be.

See what's cooking tonight →