Our Story
Built around fire.
On purpose.
Ember & Oak opened in 2019 with a single obsession: what happens when you stop hiding the fire and let it do the work?
The Chef
Marcus Reid
Marcus grew up in kitchens — his grandmother's first, then a line cook at 16, then culinary school on a scholarship he won with a dish built around caramelized onions and an argument about patience.
He trained in Lyon under a chef who believed every cooking method could be reduced to heat, time, and salt. Then he spent two years in Buenos Aires learning the asado tradition — the idea that fire is a host, not a tool, and that great grilling requires stillness as much as skill.
He came home with a philosophy: premium ingredients, live hardwood fire, and the discipline to not get in the way. Ember & Oak is the room he built around that idea.
What we stand for
Live fire, no shortcuts
Every protein is touched by real hardwood flame — oak, cherry, hickory. No gas grill supplements. The char, the smoke, and the caramelization you taste are the point.
Sourcing that earns trust
We work with four farms within 60 miles, a single heritage-breed pork supplier, and a weekly delivery from one dock fisherman. If we can't name the source, it doesn't go on the menu.
A room that doesn't rush you
No turning tables on weekends, no 90-minute reservation windows. Come for dinner. Stay for dessert. Order another round. That's what the room is for.
Come meet the team
We're here Tuesday through Sunday. Reserve a seat at the chef's bar and watch the fire do its work.
Reserve a Table