A neighborhood kitchen built around a single wood-burning hearth. Seasonal menus, natural wines, and the kind of warmth that makes you linger.
Ember & Oak opened on a quiet stretch of Grand Avenue in the fall of 2019, built around a single wood-burning hearth we hauled in piece by piece from a retired Napa bakery.
We cook what's good this week — most of it sourced within 80 miles, most of it kissed by the fire at some point on its way to the table. The menu changes when the farmers' deliveries change. Some nights that's lamb shoulder and grilled apricots; some nights it's a simple plate of beans and toast.
Either way, we keep the room loud and the wine list honest. Come hungry, stay late.
Times shown in America/Los Angeles.
“The kind of place you accidentally become a regular at. The lamb chops ruined me for other lamb chops.”
“Warm room, thoughtful wines, and a kitchen that clearly loves what it's doing. Our anniversary spot.”
“The brunch biscuits should be illegal. That's all I have to say.”
Yes — the bar and counter seats are first-come, first-served every night we're open. Tables are reservation-only on Fridays and Saturdays after 6pm.
We label vegan, vegetarian, gluten-free, and nut-free dishes on the menu. For anything more specific, let us know when you book or just ask your server — the kitchen loves a puzzle.
Absolutely. We have a small children's menu on request and a booster seat or two. Earlier seatings tend to be the friendliest.
Yes — the back room seats 16 for a prix fixe dinner, and we close the full room for buyouts on Mondays. Email hello@emberandoak.example for details.