Est. 2014 · Wood-fired kitchen
Fire, season, patience.
A wood-fired kitchen and natural wine bar in the old foundry district — plates built around what the valley grows this week.
Tuesday–Sunday · 5pm–late
Welcome to Ember
We cook what the valley grows, and we cook it over fire.
Ember is twelve tables, one oven and a cellar of living wines. The menu changes nightly — printed at five, gone by midnight — because the farms, not the freezer, decide what’s for dinner.
House signatures
From tonight’s fire
Charred leeks & romesco
Buried in the coals until soft, then split over a rough romesco with hazelnuts from the orchard road.
Ember flatbread
House-milled dough blistered on the oven floor, smoked ricotta, a thread of wildflower honey.
Mushroom cavatelli
Rolled each afternoon, tossed with roasted hen-of-the-woods, cultured butter and aged pecorino.
Our story
One oven. Eleven seasons.
Chef Mara Vance lit the oven in 2014 and has cooked every service since. The menu is written at four each afternoon, after the farm trucks arrive — never before.
We buy whole animals, mill our own flour for the flatbreads, and let the fire decide the rest. Eleven seasons in, the room still smells like woodsmoke and warm bread.
- Whole animals, butchered in-house every Tuesday
- Produce from six valley farms, named on the menu
- Wines from growers, not brokers — most under 2,000 cases
★★★★★
“The best thing to happen to this city’s appetite in a decade.”
— The Harbor Times, restaurant of the year
Visit
Find your way to the fire
Hours
Tuesday–Thursday · 5–10pm
Friday–Saturday · 5pm–midnight
Sunday brunch · 10am–3pm
Closed Mondays — the oven rests.
Reservations
The table is yours.
Four seatings a night, Tuesday through Sunday. Book online, or call and we’ll find you a corner by the oven.
Parties of seven or more — write to events@ember.example