Our Story
"We cook with fire because fire is honest. It takes nothing for granted."
Ember opened in 2018 with a single wood-fired hearth, a tight list of trusted farms, and a deep belief that restraint is its own form of luxury. Our kitchen team sources within a 200-mile radius wherever possible, working with producers who share our obsession with quality over convenience.
The menu changes not by season on a calendar, but by what arrives at the back door each morning. Some days that means truffle; some days it means beautiful turnips. We find both equally exciting.
Marcus Laine
Executive Chef and Founder
200mi
Maximum sourcing radius