Fire-cooked food, slow evenings.

Our story

A kitchen built around one fire.

Ember & Oak began with a single wood oven and a promise: cook what's in season, from people we know, and let the fire do the talking.

Eight years on, every plate still passes through the same oak flames — from sourdough at noon to burnt-honey cheesecake at midnight.

“If it doesn't taste better over fire, it doesn't go on the menu.”