Seasonal ingredients, open-flame craft, and a reverence for the land. Every plate tells the story of our farmers, our fire, and this moment.
Ember & Oak was born from a simple conviction: the best meals begin in the soil. We partner with local farms within a fifty-mile radius, selecting ingredients at the peak of their season and transforming them over open flame and live embers.
Our dining room is a place of warmth — exposed brick, candlelight, and the crackle of oak in the hearth.
Our menu changes with the seasons. These are the dishes defining our table right now.
Slow-roasted over oak embers with smoked sea salt, charred sourdough, and pickled shallot gremolata.
45-day dry-aged prime ribeye, seared over white oak with bone-marrow butter and smoked potato puree.
Silken vanilla panna cotta with burnt wildflower honey, candied hazelnuts, and a whisper of fleur de sel.
A graduate of Le Cordon Bleu Paris and veteran of Michelin-starred kitchens across Lyon, Copenhagen, and New York, Chef Bellamy returned to her roots to build something deeply personal.
“I cook the way my grandmother did — with intuition, with fire, and with the understanding that feeding someone is a profound act of care.”
Join us for an evening of seasonal flavors, open-flame cooking, and genuine hospitality. We recommend reserving at least one week in advance for weekend dining.
For parties of 8 or more, please contact us directly at events@emberandoak.com