New American · Wood-Fired · Craft Cocktails
Where fire
meets flavor.
Seasonal ingredients, open-flame cooking, and an atmosphere built for the moments that matter.
4.8 on Google
420+ reviews
4.7 on Yelp
280+ reviews
OpenTable Diners' Choice
2024 & 2025
Our Story
Crafted by hand.
Cooked over flame.
Ember & Oak was born from a simple belief: the best meals happen around fire. Our open kitchen centers on a custom-built wood-fired grill, where every cut of meat, every vegetable, every sauce carries the signature of live flame.
Chef Marcus Rivera sources from local farms within a 50-mile radius, changing the menu with the seasons. What doesn't change is our commitment to honest cooking — no shortcuts, no gimmicks, just ingredients treated with respect.
The dining room was designed to feel like a gathering place — warm wood, soft light, and the kind of atmosphere where a Tuesday dinner feels like an occasion.
Est. 2019
0+
Local Farm Partners
0
Seasonal Menus / Year
0+
5-Star Reviews
0
Years of Excellence
Meet the Chef
Marcus Rivera
With 18 years behind the line — from Michelin-starred kitchens in New York to farm-to-table pioneers in the Pacific Northwest — Chef Marcus brings a philosophy rooted in restraint and respect for ingredients.
"I want every plate to feel inevitable," he says. "Like those ingredients were always meant to be together. The fire just reveals what's already there."
His approach to wood-fired cooking has earned recognition from James Beard Foundation, Food & Wine Magazine, and Bon Appétit.
James Beard
Semi-Finalist 2024
Food & Wine
Best New Chef 2021
The Bar
Crafted Cocktails
Our bar program mirrors the kitchen's philosophy — seasonal, intentional, and built around quality spirits and house-made ingredients.
The Ember
$18Mezcal, charred pineapple, lime, smoked chili rim
Oak Old Fashioned
$16Bourbon, oak-smoked sugar, Angostura, orange peel
Garden Negroni
$17Gin, Campari, sweet vermouth, rosemary sprig
Champagne Royale
$20Sparkling wine, elderflower, gold leaf
From Our Kitchen
Every plate tells a story.
Signature
Dry-Aged Ribeye
Ambiance
The Dining Room
Chef's Pick
Pan-Seared Scallops
Wood-Fired
Oak-Grilled Salmon
Bar
Craft Cocktails
Entrée
Braised Short Rib
Dessert
Dark Chocolate Fondant
Private Events
The Oak Room
Our private dining room seats up to 16 guests in an intimate setting featuring exposed brick, a curated wine wall, and a dedicated service team. Perfect for celebrations, corporate dinners, and milestone events.
Chef Marcus creates custom tasting menus for private events, with optional wine pairings selected by our sommelier. Every detail — from the menu to the flowers — is tailored to your occasion.
8–16
Guests
Custom
Tasting Menu
Sommelier
Wine Pairings
A/V
Equipped
Our Sources
From their hands to your table.
Every ingredient has a story. We partner with local farms, fisheries, and artisans within 100 miles of our kitchen.
Hillside Organic Farm
Sonoma County, 42 miles
Third-generation family farm. Sarah Hillside delivers twice weekly, often with varieties you won't find anywhere else. Her dry-farmed Early Girls are the backbone of our summer menu.
They supply
Heirloom tomatoes, stone fruit, microgreens, edible flowers
Point Reyes Fishery
Marin County, 38 miles
Captain Mike's crew fishes sustainably using hook-and-line methods. What they catch in the morning is on our menu by evening. No middlemen, no cold storage.
They supply
Day-boat halibut, Dungeness crab, Pacific oysters, uni
Acme Bread Company
Berkeley, 28 miles
Steve Sullivan's legendary bakery has been our bread partner since day one. Their pain de campagne is the only bread we serve with our bone marrow.
They supply
Sourdough, levain, focaccia, seasonal specialty loaves
"We don't have a supply chain. We have relationships." — Chef Marcus Rivera
Guest Reviews
What our guests say.
"The dry-aged ribeye was the best steak I've had in Austin. The atmosphere is warm without being pretentious. We'll be back."
Sarah M.
"We hosted our anniversary dinner in the Oak Room. Chef Marcus created a custom menu that was beyond anything we imagined. Truly special."
David & Lisa K.
Yelp
"Every dish tells a story. The seasonal menu keeps us coming back — it's never the same experience twice, and that's the point."
James T.
OpenTable
Reservations
Your table
is waiting.
We recommend reserving in advance, especially for Friday and Saturday evenings. Walk-ins are welcome at the bar on a first-come, first-served basis.