A wood-fire kitchen in San Marco, where Florida's seasons are cooked over live oak and finished at the hearth's edge. No gas. No shortcuts. No apologies.
Ember & Oak began with a question: what happens when you take away the gas line entirely? Eight years later, everything we serve — bread to bordelaise — still answers to one live-oak hearth burning at the center of the room.
Candlelit tables facing the open hearth, an à la carte menu that follows the season, and a cellar built for smoke and oak.
Six stools at the hearth's edge. Nine courses pulled from the coals in front of you, narrated by the cooks themselves. Wine pairing optional, wonder guaranteed.
One whole animal, roasted since dawn, served family-style to long communal tables. Whatever the fire gives that week is what we eat.
“The most exciting table in Northeast Florida — a restaurant that cooks the way Florida actually tastes.”The Florida Table Restaurant of the Year, 2024
Tables release thirty days out. The chef's counter releases sixty. The fire waits for no one.