Under the cloche
The kitchen sets the pace — or you do.
Seven courses wait below, in the order they leave the fire: flame first, then coals, then embers, then ash. Lift the cloche when you're ready.
Fine dining by firelight
Cooked over embers.
Served by candlelight.
Ember & Vine is a thirty-four-seat dining room built around one wood fire. Seven courses, two sittings a night, and fourteen days of tables released at a time.
Tonight's fire was lit at four. By the first sitting it has burnt down to exactly what the kitchen needs — flame for the bread, coals for the roast, embers for everything gentle.
Philosophy
Cooking is what fire does while you wait.
Every dish at Ember & Vine passes through the same hearth. No gas, no induction — one wood fire, lit early, read constantly, and burnt down on purpose. It is a slower way to run a kitchen and a better way to eat: flame gives the char, coals give the crust, and embers give the patience that vegetables and sauces ask for.
The dining room follows the same logic. Thirty-four seats, candlelight, no music louder than the room. Dinner takes the evening. That is the point.
- FireOne hearth, lit at four, read like weather.
- FieldGrowers we can name, harvests we plan the menu around.
- PatienceNothing leaves the pass before it is ready. Nothing.
The hearth, plate I — kitchen engraving
The Ember Menu
Seven courses, one fire.
The menu arrives the way it is cooked — one course at a time. Serve it below at your own pace, or unveil it all at once.
Seven courses · $185 Wine pairing · $95 The whole table dines together
The menu waits under its cloche.
Three ways to sit
Choose your distance from the fire.
The Dining Room
The full seven-course Ember Menu at a table of your own. Candlelight, thirty-four seats, two sittings, Tuesday to Sunday.
The Hearth Counter
Six seats at the pass. The same menu, narrated by the cooks who make it, with two extra bites straight from the coals.
The Vine Room
A private room wrapped in the cellar racks, for eight to fourteen guests. The menu served family-style, with the doors closed.
The kitchen
“A menu is a clock. Flame, coal, ember, ash — each course is a different hour of the fire. We serve them in order.”Noa Ferrant — chef-patron
Noa Ferrant cooked in three celebrated kitchens with tasting menus and no fire, then built one with a hearth and no menu at all — the cooking changed nightly for two years while it found its shape. Ember & Vine is the settled result: one fire, seven courses, and a cellar deep enough to argue with.
The cellar
Four hundred bins, one rule: wines with a reason to be here.
The list leans on growers who farm the way we cook — slowly, by hand, without much intervention. Bottles are arranged by mood rather than geography, and the sommelier would rather ask you three questions than hand you a book.
By the glass, tonight
- The bright one — chalky sparkling, ten years on its lees$19
- The strange one — amber, orchard fruit, a bitter finish$16
- The fireside red — vine smoke, dark cherry, iron$18
- The last pour — sweet, cellar-cold, nearly gone$21
The fire is lit. The table is yours.
We release tables fourteen days ahead, and most evenings fill about a week out. Requests take a minute; confirmation usually arrives within the hour.
Reserve an evening