A Table Built on Conviction
Ember & Oak opened its doors in the spring of 2018 on South Congress Avenue, Austin. Chef Margaux Bellamy had spent nearly two decades in Michelin-starred kitchens across three continents. She returned to Texas with a single, clear vision: build a restaurant that honors the land it sits on.
The name tells the story. Ember is the method — open-flame cooking that connects us to the most ancient way of preparing food. Oak is the material — the wood we burn, the tables we gather around, the deep roots of the heritage farms that supply our kitchen.
Every ingredient is sourced within fifty miles. Every dish is designed to express a season, not a trend. Every evening is an invitation to slow down, to taste, to connect.
Our Philosophy
Source Impeccably
We know every farmer, rancher, and forager by name. Our ingredients travel fewer miles than most commuters. Traceability is not a buzzword — it is a promise.
Cook with Fire
Our kitchen centers on a custom-built wood-fired hearth. No gas shortcuts. The flame is unpredictable, demanding, and honest — exactly like the best cooking.
Gather with Purpose
A restaurant is more than food. It is the room, the light, the people across from you. We design every detail to make you feel held, unhurried, and nourished.
Margaux Bellamy
Born in Austin to a French mother and Texan father, Margaux grew up straddling two culinary worlds — the precise technique of classical French cuisine and the bold, smoke-laced flavors of the Texas hill country.
After graduating from Le Cordon Bleu Paris at 21, she spent the next fifteen years in some of the world's most celebrated kitchens. She earned her first Michelin star at La Table in Lyon at 28, then led kitchens in Copenhagen and New York before returning home.
“I cook the way my grandmother did — with intuition, with fire, and with the understanding that feeding someone is a profound act of care.”
Our Farm Partners
Every ingredient has a name, a face, and a story. These are the families who feed our kitchen.
Willow Creek Farm
Vegetables & HerbsA 40-acre organic farm in Dripping Springs run by the Navarro family for three generations. They supply our heirloom beets, greens, and seasonal herbs.
Blackland Prairie Ranch
Grass-Fed BeefHeritage Angus cattle raised on native grasses in Lockhart. Their dry-aged ribeye is the foundation of our most celebrated dish.
Stonewall Orchards
Stone Fruit & CitrusFamily-owned since 1952 in the heart of Hill Country. Their peaches are the soul of our seasonal galette and preserve program.
Awards & Press
James Beard Award
Best Chef: Southwest
Bon Appétit
Top 50 New Restaurants in America
Food & Wine
"Best Farm-to-Table in Texas"
Austin Chronicle
Restaurant of the Year