FINE DINING · EST. 2014
Where fire-kissed flavors meet timeless elegance
OUR STORY
Founded in 2014, Ember & Oak was born from a simple idea: that the oldest cooking method — open fire — could create the most refined flavors. Every dish passes through our wood-fired hearth, bridging rustic tradition with modern technique.
Years of Excellence
Average Rating
CHEF'S SELECTION
Charred leeks, bone marrow butter
$48
Aged parmesan, black truffle shavings
$32
Cauliflower purée, brown butter
$38
Valrhona dark chocolate, gold leaf
$18
MEET THE CHEF
"Great food isn't about complexity — it's about respecting the ingredient, and letting fire do what it does best."
With over 15 years of experience across Michelin-starred kitchens in Europe, Chef Marco brings a philosophy of simplicity and fire-driven technique to every plate at Ember & Oak.
THE EXPERIENCE
GUEST REVIEWS
"Hands down the best dining experience in the city. Every dish told a story."
"The wood-fired ribeye alone is worth the visit. Impeccable service too."
"Romantic, elegant, and the chocolate soufflé is life-changing."