How We Started
Ember & Oak began with a simple frustration: most "wood-fired" restaurants use the flame for a garnish, not a method. We wanted a kitchen with no gas line at all — where every dish, from a thirty-second sear to an eighteen-hour smoke, answers to the same fire. Four years and a lot of burnt test batches later, that kitchen opened its doors on Foundry Lane.
A single hardwood grill in a rented commissary kitchen, testing cook times on borrowed cuts of meat.
Monthly twelve-seat dinners under a different name, built entirely on word of mouth.
Foundry Lane signed. Eleven months of construction around a custom-built hearth.
Doors open on Foundry Lane, gas line intentionally never installed.
No gas line, no finishing oven. If it's on the menu, it met hardwood coals on its way to your table.
The menu changes when the market does. A dish disappearing means something better just arrived.
No theatrics at the table. Just good food, unhurried pacing, and a room that lets conversation breathe.
Head of Kitchen
Fire & Grill Station
Bar Program