Chef's Pick
Hearth-Roasted Lamb Shoulder
Slow-cooked over oak embers for six hours. Served with charred leeks, salsa verde, and our house focaccia.
$42
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A modern bistro built around a wood-burning hearth. Seasonal menus written every Tuesday, ingredients sourced within fifty miles, and wines we can vouch for personally.
Six courses, paired wines optional. Refreshed every Tuesday around what arrived from our growers.
Open kitchen seating around the oak hearth. Watch the brigade work the flame from start to plate.
Twelve-seat chef's table for celebrations, rehearsals, and small private dinners. Bookable up to 90 days out.
Three dishes the regulars come back for. The full menu changes weekly: these are the constants the kitchen refuses to retire.
Slow-cooked over oak embers for six hours. Served with charred leeks, salsa verde, and our house focaccia.
Brown butter, sage, toasted hazelnuts, and aged sheep's milk cheese from our friends at Hawthorne Farm.
Twenty-eight day dry-aged ribeye, finished with smoked rosemary butter. Served with hand-cut chips and bordelaise.
Ember & Oak began in 2014 when chef-owner Marisol Reyes returned from a year of cooking through Catalonia and Tuscany convinced of one thing: food cooked over real fire, with ingredients you can name the farm of, doesn't need much more.
Twelve years later we're still writing menus by hand on Tuesday mornings, still building the fire at 3 PM sharp, and still calling our growers by their first names. The dining room got a little prettier; the philosophy did not change.
Read the Full StoryBuilt by hand from local oak. The fire never goes out during service.
Every ingredient on the plate travels less than fifty miles to get here.
The menu changes every Tuesday. We follow the harvest, not the calendar.
Three quarters of our team has been here three years or more. It shows.
"The lamb shoulder is the best thing I've eaten this year. The dining room feels like an old friend's living room. We're already booking our next visit."
"Booked the chef's table for our anniversary. Marisol came out herself between courses. Genuinely felt like family by the end of the night."
"You can taste the fire in everything. Even the bread. Wines were spot on, sommelier knew exactly what I'd like before I did."
Reservations recommended for parties of two or more. Walk-ins welcome at the bar and counter seats around the hearth.
Book a table for tonight or up to ninety days out. Confirmation emails arrive within the hour.