Cooking with
live embers
EMBER is a seasonal kitchen built around an open hearth. We cook over local oak, plate with intent, and let the harvest set the menu.
Our kitchen
Fire, patience, and the season
Every dish starts with oak split at dawn and a hearth we keep burning through service. We cook slowly — letting smoke, char, and time do the work — and source from a handful of farms within an hour's drive. The menu shifts with what arrives at the door.
Seasonal
The menu follows the harvest, not a calendar.
Wood-fired
Live embers and local oak, every service.
Local
Sourced from farms within an hour of our door.
Chef's picks
From the hearth
Dishes appear here once they're added in More → Payments. For now, head to the menu to start an order.
Open the menuTonight's table is waiting
Browse the menu, build your order, and check out in minutes. Dishes are plated to order and ready for pickup.