Warmth first.

A restaurant built around the hearth.

Ember & Oak began with a simple idea: the best meals feel generous before the first plate arrives. We cook over live fire because it is elemental, expressive and impossible to fake.

Chef Mara Bell’s menus follow nearby farms and waters, with vegetables treated as seriously as the steaks and fish that meet our oak-fired grill.

Our dining room is designed for long evenings: warm wood, open shelves, soft light and a view into the kitchen.