The hearth

## One fire, and a menu that follows it

Everything at Ember & Oak meets the flame. A single wood-fired hearth anchors the room, and the menu changes with whatever the fire and the market give us that week.

Sit close and watch the coals, or take the far banquette and let the smoke find you. Either way, dinner starts at the fire.

- Live-fire kitchen, oak and fruitwood only
- A menu rewritten with the seasons
- Counter seats facing the hearth

## From the hearth

Tonight’s fire, plated three ways.

To start

### Charred Leek

ember cream · hazelnut
The main

### Oak-Fired Rib

45-day · bone marrow
To finish

### Smoked Pear

honey · burnt cream
The fire

## Everything starts at the hearth

One fire, lit before the first delivery, feeding every station on the line.

01

### Split and season

Oak and almond, air dried for eighteen months in the yard behind the building.

02

### Build at six

Lit before the first delivery arrives and never allowed to go out until close.

03

### Cook on coals

No gas on the line at all. Everything is grilled, ember roasted, or buried in ash.

04

### Finish in the ash

Whole vegetables go in overnight and come out for the next day menu.

The fire

### One hearth, all night

Oak for heat, fruitwood for the finish. The fire is the pilot light of the whole kitchen and the center of the room.

The counter

### The best seat faces the flame

Eight stools at the pass, close enough to feel the heat and watch every plate leave the fire.

> “You taste the smoke in everything, and you never want it to stop.”

Sofia D., Diner

### Live fire

Everything meets the flame, nothing meets a gas ring.

### Market-led

The menu changes with whatever came in this morning.

### Eight seats at the pass

Sit at the counter and watch the whole thing happen an arm away.

The kitchen

## Who is cooking

A short line, all of it within arm reach of the fire.

### Sofia Marchetti

Chef, owner

Learned fire cooking in Piedmont, then spent a decade getting it wrong before this room.

### Daniel Osei

Head of hearth

Runs the coals, and has opinions about oak he will share unprompted.

### Reiko Tanaka

Pastry

Bakes in the falling heat after service, which is why the bread tastes like that.

### Marco Silva

General manager

Front of house, the wine list, and the person who finds you a table.

Before you ask

## Questions

How far ahead should I book?

Counter seats go two weeks out. We hold a few for walk-ins.

Is the menu fixed?

A short a la carte plus a chef tasting at the counter.

Do you cater to dietary needs?

Tell us when you book and we will build around it.

Is there parking?

Street parking after 6, and a lot two doors down.

## The best seat in the house faces the fire.

Book your evening

## This week at the hearth

Tonight-only specials and the odd last-minute counter seat, straight to your inbox.