Savor the Art of Fire-Roasted Tradition
Modern open-fire cooking rooted in old-world technique — live-fire mains, charred vegetables, and a seasonal menu shaped by what’s at the market.
1,200+
Guests Served Monthly
40+
Seasonal Dishes
1
Award-Winning Executive Chef
Popular Categories
Explore the menu by mood — from smoky starters to hearth-roasted mains and smoked desserts.
A Kitchen Built Around the Fire
Ember & Oak is a wood-fired hearth restaurant serving contemporary American–Mediterranean cooking rooted in old-world technique — live-fire mains, charred vegetables, and a seasonal menu shaped by what's at the market.
From Field to Flame
Every plate follows the same journey before it reaches your table.
Sourced Daily
Produce and proteins arrive each morning from growers and fleets within 100 miles.
Fired by Hand
Every dish passes over the same live oak hearth — no shortcuts, no gas line.
Plated with Care
Finished tableside with fresh herbs, oils, and the char that makes it ours.
Shared at the Table
Served family-style or fine-dined — always meant to be lingered over.
Featured From the Hearth
A handful of seasonal favorites — every dish finished over live fire.
Dry-Aged Bone-In Ribeye
$5828-day dry-aged ribeye, bone marrow butter, charred scallion.
Wood-Roasted Half Chicken
$32Herb-brined half chicken, hearth-roasted, lemon jus, rosemary.
Whole Grilled Branzino
$42Whole wood-grilled branzino, citrus, charred fennel, herb oil.
Charred Heirloom Carrot Salad
$15Charred heirloom carrots, whipped feta, toasted hazelnuts, honey.
Dark Chocolate Ember Torte
$13Dark chocolate torte, smoked caramel, gold leaf.
Smoked Old Fashioned
$15Bourbon, smoked maple, charred orange twist.
Meet the Chefs
The hands behind the hearth — bringing decades of fire-cooking craft to every plate.
Mireille Tanaka
Executive Chef
Mireille trained in Lyon and spent six years running hearth kitchens across the Mediterranean before bringing her live-fire philosophy to Ember & Oak. She designs every seasonal menu around what the wood fire does best.
Live-Fire Cooking
Darius Cole
Head Chef, Pastry
Darius built his career in New York's fine-dining pastry kitchens before turning his attention to smoke and char — his desserts use the same hearth that cooks the mains, balancing sweetness with quiet bitterness.
Smoked Desserts
Amara Osei
Sous Chef
Amara oversees the raw bar and seafood program, sourcing daily from small day-boat fleets and treating each catch with as little intervention as possible — just fire, salt, and citrus.
Seafood & Raw Bar
What People Are Saying
“Every dish tastes like it just came off the fire — because it did. The ribeye alone is worth the drive across town.”
Jordan Pierce
Regular Guest
“Ember & Oak is the rare restaurant that feels like an occasion every time. The smoked old fashioned is reason enough to go back.”
Sasha Renner
Local Food Critic
“We booked the chef's counter for an anniversary dinner and it was unforgettable — warm, attentive, and the branzino was perfect.”
Marcus Webb
Anniversary Dinner
A Glimpse of the Experience
Reserve Your Table by the Fire
Whether it’s an intimate dinner or a celebration, we’ll have the hearth ready.