Ember & Oak
Open fire · Seasonal produce
Food cooked slowly, shared generously.
A neighborhood kitchen built around a wood-fired hearth. Small plates, big flavors, and a wine list we actually drink.
Our story
A kitchen around a fire
Ember & Oak started with one oak-fired oven and a simple idea: cook what is in season, cook it over flame, and let the ingredients speak.
Our menu changes with the farms we work with. Most of what we serve is grown within 100 miles, and everything is made in-house, from the sourdough to the gelato.
- Est.
- 2014
- Sourcing radius
- 100 mi
- Natural wines
- 60+
From the menu
Guest favorites
Charred flatbread
$12Whipped feta, chili honey, za’atar
- V
Grilled octopus
$19Romesco, crispy potatoes, parsley oil
- GF
Slow-cooked lamb shoulder
$34Smoked yogurt, pickled shallots, flatbread
Burnt honey panna cotta
$11Roasted stone fruit
- GF
Gallery
A look inside
Kind words
What guests say
- ★★★★★
“The best meal we have had all year. The lamb shoulder alone is worth the trip.”
Maria L. · Google review
- ★★★★★
“Warm, unfussy service and a wine list full of surprises. We already booked our next visit.”
James K. · Tripadvisor
- ★★★★★
“Everything tastes like it came out of the fire five minutes ago, because it did.”
Portside Weekly · Restaurant review
Visit us
Hours & location
- Tuesday – Thursday
- 5:00 PM – 10:00 PM
- Friday, Saturday
- 5:00 PM – 11:30 PM
- Sunday
- 11:00 AM – 3:00 PM
Closed Mondays. Kitchen closes 30 minutes before the dining room.