From the hearth
The three plates people cross town for.
Dry-Aged Ribeye
16oz, bone marrow butter, frites
52
Whole Branzino
fennel, citrus, olive tapenade
34
Hearth Vegetables
romesco, smoked almonds
22Seasonal plates, natural wines, and everything touched by the oak-fired hearth — in the heart of downtown.
The three plates people cross town for.
16oz, bone marrow butter, frites
52
fennel, citrus, olive tapenade
34
romesco, smoked almonds
22“The best thing to happen to this block in a decade. Get the ribeye, thank me later.”
— Local dining guideDowntown, where the smoke leads.
Tue–Thu · 5–10pm
Fri–Sat · 5–11pm
Sun · 4–9pm
214 Market Street
Downtown
(555) 014-2214
The hearth room seats 12–60
full buyouts welcome
events@emberandoak.demo
Tables go fast on weekends — reserve ahead.
Reserve a table