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 Old-World Hearths to Modern Plates
Ember & Oak began as a single question: what if every dish on the menu had to earn its place on the fire? That discipline shapes everything we serve — dry-aged meats finished over oak, vegetables charred until they caramelize, and a bar program built around smoke as much as spirit.
We work with a small group of local farms, day-boat fishermen, and ranchers who share our obsession with ingredients honest enough to need nothing but fire, salt, and time.
Open-Fire Craft in Every Course
There’s no gas line behind our hearth — every dish, from the first hearth bread to the last smoked dessert, passes over the same oak fire. It takes longer, and it forgives nothing, which is exactly why we built the kitchen around it.
Our Values
Locally Sourced
Produce, meat, and seafood sourced daily from growers and fleets within 100 miles.
Open-Fire Craft
Every dish passes over the hearth — our only consistent ingredient is the fire itself.
Seasonal Menus
The menu changes with the market, never the other way around.
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