Atmosphere, Craft & Living Embers

A Closer Look at the Experience

At Ember & Oak, culinary craftsmanship begins with the primal warmth of aged white oak coals. From the glowing embers of our hearth ovens to hand-thrown stoneware and intimate candlelight, each capture reflects our dedication to seasonal gastronomy, architectural restraint, and heartfelt hospitality.

Demonstration Restaurant Showcase Live Hearth Craft Heirloom Provenance 20 Curated Captures

Prime cut A5 Miyazaki Wagyu ribeye seared over embers with charred shallots and herb butter

Wood-Fired A5 Miyazaki Wagyu Ribeye

Charred over aged white oak embers, served with smoked bone marrow butter, caramelized shallots, and wild mountain thyme.

Radiant glowing wood embers and dancing golden flames inside masonry hearth oven

Living White Oak Embers

Aged cured white oak logs reduced to radiant coals within our custom stone masonry hearth oven.

Warm ambient candlelit dining room with soft chandeliers and reclaimed oak tables

Main Hearth Dining Room at Twilight

Architectural reclaimed timber beams, hand-troweled plaster walls, and warm ambient candlelight.

Freshly harvested heirloom squash, garden botanicals, and culinary ingredients on a rustic timber board

Hudson Valley Heirloom Harvest

Foraged botanicals, heirloom winter squashes, and fresh aromatics delivered daily from local partner growers.

Crisp skin wild Pacific halibut served with charred leek veloute and micro-herbs

Pan-Seared Wild Pacific Halibut

Crisp skin fillet resting on ember-charred leek velouté, sea succulents, and cold-pressed citrus oil.

Executive Chef finishing an artisan wood-fired dish at the open kitchen hearth

Executive Chef at the Hearth Grill

Chef delicately seasoning and basting artisan cuts over open flame and radiant ember heat.

Ember-roasted golden and chioggia beets with goat curd and pistachios

Chioggia & Golden Earth Beets

Heritage farm beets roasted whole in embers with goat's milk curd, toasted pistachios, and wildflower honey.

Intimate dining table setting with warm ambient glow and polished wine glasses

Candlelit Table Setting & Stemware

Fine Belgian linen, Austrian crystal wine glasses, and hand-thrown ceramic tableware awaiting dinner service.

Wood-fired skillet roasted delicacies sizzling over glowing coals

Cast Iron Skillet Roasting

Hand-forged skillet sizzling directly over coals with foraged mushrooms, roasted garlic, and bone marrow butter.

Handmade delicate agnolotti pasta with brown butter and shaved truffles

Smoked Ricotta & Truffle Agnolotti

Delicate hand-pinched pasta pillows infused with ember smoke, brown butter emulsion, and shaved Umbrian truffle.

Sommelier presenting vintage wine pairing in the warm ambient stone cellar

The Wine Sanctuary & Sommelier Tasting

Sommelier pouring a reserve biodynamic red vintage from crystal decanter inside our subterranean stone cellar.

Crispy smashed fingerling potatoes roasted in embers with rosemary and coarse sea salt

Ember-Roasted Fingerling Potatoes

Heritage fingerlings baked in glowing coals, crushed with cold-pressed olive oil, coarse Maldon salt, and fresh rosemary.

Burnt honey custard tart with caramelized mission figs and cream quenelle

Burnt Honey Fig Tart

Wildflower honey custard baked in rye pastry, adorned with caramelized mission figs and quenelle of clotted cream.

Craft bourbon cocktail in lowball glass infused with aromatic charred wood smoke

Charred Oak Smoked Bourbon

Single-barrel reserve bourbon smoked tableside with toasted white oak staves in hand-cut crystal.

Artisan cocktail in crystal glass garnished with charred grapefruit and roasted rosemary

The Hearth Bar & Botanical Lounge

Guests savoring botanical cordials and artisan cocktails with panoramic views of the open culinary hearth.

Golden rustic cast-iron cornbread served warm with honey butter

Stone-Ground Flint Corn & Skillet Bread

Heritage stone-ground grains baked in seasoned cast iron over gentle coals, brushed with whipped wildflower honey butter.

Golden pan-seared sea scallops served on a bed of sweet corn puree with herb oil

Pan-Seared Georges Bank Sea Scallops

Golden seared sea scallops atop ember-charred sweet corn velouté, finished with brown butter chive reduction.

Executive Chef Julian Vance in chef attire preparing culinary courses with concentration

Plating by Hearthlight

Culinary team members executing intricate finishing garnishes against the ambient glow of the kitchen hearth.

Rich dark chocolate terrine slice garnished with hazelnut praline and gold leaf in intimate dining room

Private Dining Room & Evening Dessert Service

Intimate candlelit dining salon set for celebratory multi-course dinners and vintage wine tastings.

Warm baked pear clafoutis with dusted powdered sugar and fresh orchard harvest

Heirloom Orchard Harvest & Botanicals

Seasonal Bosc pears, foraged mountain berries, and fresh thyme ready for hearth-baked clafoutis and reductions.

Experience the Hearth

Join Us at the Ember & Oak Table

Reservations are available up to thirty days in advance for our main dining room, chef’s hearth counter, and private tasting cellar.

Reserve a Table Explore Seasonal Menu

Dinner service Tuesday through Sunday • Reservations recommended