Ember & Salt

Wood-fire kitchen

Ember & Salt

Everything here meets the fire. Seasoned oak, a deep bed of embers, good salt, and the patience to let them work.

Reserve a table
See the menu
A long dining room in evening light, with a green tiled bar, wooden tables and hanging lamps
The roomAround nine, when the fire is lowest and the room is loudest

The fire

One fire, lit at noon.

Loaves with deep, blistered crusts fresh from the wood oven The dining room filling up in warm evening light Stoneware bowls waiting on a shelf to be filled Rows of potted herbs and greens on wooden shelves
  1. 12:00

    Oak

    Seasoned oak goes into the hearth at noon. Bread comes first, baked in the fierce early heat.

  2. 18:00

    Embers

    By six the logs have fallen into a deep orange bed. That is when the real cooking starts, and the doors open.

  3. The pass

    Salt

    Flaked sea salt, a squeeze of lemon, sometimes nothing else. Fire does most of the seasoning for us.

  4. Late

    Rest

    Meat rests by the hearth, herbs come in from the garden boxes, and the last embers roast tomorrow's beets.

A warm corner of the room with tall windows, a green tiled counter, wooden stools and shelves of plants

Private dining

The long table, all yours.

One table by the hearth for up to fourteen guests. We build the menu with you, light the fire a little earlier, and keep the evening unhurried.

  • Eight to fourteen guests
  • A menu written with the chef
  • Wine paired by the glass or bottle
Ask about the long table

Reservations

Pull up a chair.

Tables are held for fifteen minutes. For parties larger than eight, choose private dining and we will be in touch.

  • Wednesday and Sunday6 till late
  • Thursday to Saturday6 till late, tasting menu
  • Monday and TuesdayClosed, the fire rests
The occasion