Cooked by fire, guided by the seasons.

Ember & Oak began with a single idea: that fire is the oldest and most honest way to cook. Our kitchen has no gas line. Everything — from charred leeks to dry-aged ribeye to the caramel on your dessert — is finished over oak embers, tended by hand through the night.

Chef Mara Ellison spent a decade in Basque asadors before coming home to open a room where the fire is the menu. What we serve changes weekly, sometimes nightly, depending on what the farms bring in.

We keep it small on purpose. Twelve tables, one seating pace, a wine list that fits on one page and changes as often as the food.