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Locally Sourced · Chef Crafted

An unforgettable dining experience
in the heart of the city

Where fire meets forest. Seasonal ingredients. Ancient technique.
A culinary journey crafted with quiet reverence.

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Michelin Guide — Recommended 2024TimeOut — Best Fine DiningEater — Restaurant of the YearOpenTable — Diner's ChoiceFood & Wine — Top 100 RestaurantsThe Infatuation — 9.5 / 10James Beard Foundation — Finalist 2024
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Our Philosophy

Where craft becomes communion

Every dish at Ember & Oak is a meditation. We source directly from farmers who share our obsession with soil, season, and patience. Our kitchen is a place of quiet intensity — where ancient fire-craft meets modern restraint.

Chef Rémi Lavalle spent eleven years in Lyon, Tokyo, and Copenhagen before returning to build something singular: a restaurant that feels both inevitable and rare.

12
Course Tasting Menu
60+
Wine Labels Curated
8yrs
In the Community
100%
Local Sourcing
Signature Dish

The Oak-Aged Wagyu

Dry-aged 42 days. Seared over oak embers at 900°C. Rested for 14 minutes. Sliced to order with a ceremony that borders on ritual.

A5 Wagyu Tri-TipKagoshima, Japan
Black Truffle JusPérigord, France
Ember-Roasted LeekLocal Farm, 12mi
Bone Marrow ButterGrass-Fed, Oregon
Fleur de SelGuérande, France
$185 per person
Reservations

Secure Your Evening

Make a Reservation

We seat 36 guests nightly. We recommend booking 3–4 weeks ahead.

The Kitchen

Minds Behind the Menu

Chef Rémi Lavalle in the kitchen
Rémi Lavalle
Executive Chef & Founder
Trained at Paul Bocuse and Noma. Eleven years across Lyon, Tokyo, Copenhagen. Returns home to build something entirely his own.
Isolde Marchand, Head Sommelier
Isolde Marchand
Head Sommelier
Former consultant to the Ritz Paris wine program. Curates a cellar of 600+ labels focused on biodynamic European producers.
Pastry Chef Hana Sato
Hana Sato
Pastry Chef
Blends Japanese precision with French pâtisserie. Her miso caramel aged in cedar is the stuff of quiet legend.
An Invitation

Reserve Your Table Tonight

Thirty-six seats. One seating per evening. Begin at dusk.

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Open Tuesday – Saturday  ·  Seating from 6:30 PM  ·  240 Market Street