Ember & Oak
Wood-Fired. Seasonal. Unforgettable.
(555) 612-0080
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Sourdough baked in the wood oven, smoked sea-salt butter, and warm olives.
Wood-grilled or raw with a mignonette of charred shallot and Carolina rice vinegar.
Charred beets, summer peach, whipped chèvre, toasted benne, and herb oil.
Slow-cooked pork sugo, grated pecorino, and a crack of black pepper.
Whole local snapper over coals, brown-butter, capers, and grilled lemon.
Dry-aged and finished on the hearth, bone marrow, and charred spring onion.
Wood-roasted honey custard, brûléed top, and crème fraîche.
A guided journey through the night's best — let the kitchen decide.