Our story
Rooted in community, fired with passion
Ember & Oak began as a pop-up at the farmers market in 2012, where chef Marcus Laine sold wood-smoked plates to neighbors who quickly became regulars. What started as a weekend experiment became a full dining room two years later.
We serve all day because good food doesn't have a time limit. Every ingredient is sourced within 60 miles, every sauce made from scratch, every dish cooked to order over live fire.
— Marcus Laine, Chef & Founder