Our Story
Built Around The Fire
Ember & Oak started with one idea: strip cooking back to its oldest form and do it properly. Every dish that leaves the kitchen passes over live coals or through the wood oven before it reaches the table.
The dining room seats forty, the kitchen is open, and the menu changes with what's in season — not what's easy to prep in advance.
We source directly from a handful of local farms, a day-boat fishmonger, and a single butcher we've worked with since day one. Nothing arrives frozen, and nothing sits in the walk-in longer than it has to.
What began as a single wood oven and a folding table of regulars has grown into a restaurant that still runs on the same principle: fewer ingredients, better fire, more attention.
