Farm to Table · Est. 2016

Where fire
meets flavor.

An intimate dining experience built around wood-fired cooking, seasonal ingredients, and the craft of the table.

Dinner Service

Tue – Sun · 5pm – 10pm

Our Philosophy

Crafted with
intention.

Every dish at Ember & Oak begins at the source. We partner directly with regional farmers, fishermen, and ranchers to bring you ingredients at their absolute peak — then let the fire do the rest.

Our wood-fired hearth, burning local oak and hickory, is the heart of the kitchen. It imparts a depth of flavor that no modern technique can replicate.

8

Years of Service

14

Local Farm Partners

3

James Beard Nods

4.9

Guest Rating

Private Dining

Host Your
Special Occasion

Private dining rooms available for parties of 8–40. Custom menus, curated wine pairings, and dedicated service staff.

Our Menu

Seasonal & Inspired

Menu changes seasonally to reflect the finest available ingredients from our farm partners. Consuming raw or undercooked food may increase risk of illness.

Starters

Wood-Fired Oysters

Local oysters, fermented chili butter, smoked breadcrumb, micro herbs

$22

Heirloom Beet Salad

Roasted gold & red beets, whipped chèvre, candied walnut, sherry vinaigrette

$18

Ember-Roasted Bone Marrow

Grass-fed beef bone, pickled shallot gremolata, grilled sourdough

$24

Charcuterie Board

House-cured meats, artisan cheeses, house-made preserves & accompaniments

$34

Seared Foie Gras

Hudson Valley foie, brioche toast, fig jam, microgreens, 25-year balsamic

$32

Lobster Bisque

Maine lobster, cognac cream, chive oil, house-baked sourdough crostini

$22

Main Course

40-Day Dry-Aged Ribeye

14oz prime ribeye, bone marrow compound butter, grilled asparagus, truffle jus

$72

Wild Striped Bass

Line-caught bass, fennel-leek beurre blanc, charred broccolini, saffron emulsion

$48

Heritage Pork Chop

Berkshire double-cut chop, apple-bourbon glaze, creamy grits, roasted root vegetables

$52

Wild Mushroom Risotto

Seasonal mushrooms, aged parmesan, truffle oil, crispy sage — vegetarian

$38

Roasted Duck Breast

Moulard duck, cherry-port reduction, parsnip purée, crispy Brussels sprouts

$56

Whole Roasted Chicken

Free-range half chicken, lemon-thyme jus, roasted fingerling potatoes, haricots verts

$44

Desserts

The Experience

A Feast for
the Senses

Our Story

The Heart of
Ember & Oak

Chef & Founder

Ember & Oak was born from a single belief held by founder and executive chef Marcus Laurent: that the most honest food comes from fire, land, and the people who tend both.

After training in Lyon and working under three Michelin-starred chefs in New York and San Francisco, Marcus returned home to open a restaurant that reflected his roots — one that could tell the story of a region through its food.

Every night at Ember & Oak, that story is told through seasonal ingredients, wood fire, and the art of the table.

Our Partners

Farm to Table

Valley Ridge Farm

Heirloom vegetables, microgreens, and seasonal herbs — grown 18 miles from our kitchen

Blue Water Fisheries

Sustainably line-caught seafood delivered directly from the dock twice weekly

Clearbrook Ranch

Pasture-raised, heritage breed beef, pork, and poultry from a family ranch operating since 1942

Join Us

Reserve Your
Table

We recommend reserving at least one week in advance. For parties of 8 or more, please contact us directly.

Dinner Service

We are open Tuesday through Sunday for dinner service beginning at 5pm. Last seating is at 9:30pm. The bar remains open until midnight Friday and Saturday.

Reservations

(910) 555-0188

Email

reservations@emberandoak.com

Hours

Tue–Sun · 5pm–10pm

Address

214 Harborview Drive, Downtown

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Special Requests

Thank You

Your reservation request has been received. We will confirm by email within 24 hours.

Where fire
meets flavor.

Crafted with
intention.