Ember & Oak: Modern Fire Cooking

Our Story

A quiet fire, a considered table.

Ember & Oak opened in 2019 around a single piece of equipment: a wood-fired hearth built into the center of the kitchen, visible from nearly every seat in the room. Everything on the menu passes over it: vegetables, fish, aged beef, even the bread.

The approach is deliberately restrained. We work with a short list of seasonal purveyors, change the menu with the ingredients rather than the calendar, and let the fire do most of the talking. Nothing is plated to be photographed first and eaten second.

Warmly lit dining room with wood-fired open kitchen

Featured Dishes

From the hearth.

Charred Octopus

$28

Smoked paprika, white bean puree, calabrian chili oil.

Dry-Aged Ribeye

$58

45-day dry-aged, bone marrow butter, roasted bone.

Roasted Half Chicken

$34

Brick-pressed, preserved lemon jus, charred scallion.

Whole Branzino

$42

Fennel, blood orange, oak-fired.

A signature dish plated in the style served at Ember & Oak

Executive Chef

Daniel Ferro

Daniel spent eight years cooking in wood-fired kitchens before opening Ember & Oak, first over an open pit and later in kitchens across two coasts. He built the restaurant around a simple rule: if a dish doesn’t improve near an open flame, it doesn’t belong on the menu.