Guest check
We came for the pizza and stayed three hours for the lamb. The whole room smells like a bonfire you want to live in.
👩🏻
Maya D.
Table by the oven
The oven never sleeps
Lit in 2021 · still burning
Our story
One oven, an old warehouse, and a stubborn idea
Ember & Oak started when two line cooks bought a bricked wood oven off a closing pizzeria and trucked it into a timber warehouse. No gas line, no fryer bank — just oak, embers, and whatever the market had that morning.
Every tray you send from this page prints as a ticket at the pass, and when the kitchen 86's a dish the menu above says so before your server does.
- Oak and almond wood only — the fire is the seasoning
- Whole animals, whole vegetables, nothing from a freezer
- Dough proofed 48 hours, pizzas fired in 90 seconds
- Espresso pulled until the last table leaves