Founded in 2016 by Chef Elena Marsh, Ember & Oak began as a single table in a converted warehouse. Today it's an institution — but the philosophy hasn't changed: source the best, interfere as little as possible, let the ingredients speak.
Every dish on our menu changes with the season. Our relationships with local farms and producers are the foundation of everything we do. When you eat here, you taste where we are, right now, this week.
