To start
Charred Leek
ember cream · hazelnut
Live fire · Seasonal
Everything touched by flame.
A single wood-fired hearth, a menu that changes with the market, and a room built around the glow of the coals.
Reserve a tableThe 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.
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.”
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.