About Us
A kitchen built around fire
How We Started
A love letter to the coast
Ember & Olive opened with one goal: to cook the way families along the Mediterranean coast have cooked for generations — over live fire, with whatever the season and the sea provide.
Our kitchen is built around a wood-burning hearth, not a gas line. Nearly everything that leaves it — vegetables, seafood, flatbread, even dessert — passes over coals at some point. It’s a slower, more deliberate way to cook, and we think you can taste the difference.
The name comes from the two things we couldn’t do without: fire, for flavor, and olive oil, for everything else.
What Guides Us
Our philosophy
Live-Fire Cooking
Every dish passes over our wood hearth — it's the backbone of our kitchen, not a garnish.
Seasonal Sourcing
Our menu shifts with local harvests and the day's catch, not a fixed printed menu.
Coastal Roots
Techniques and flavors drawn from Greece, the Levant, and Southern Italy.
Warm Hospitality
We want you to linger. Good food, poured wine, and no rush to turn the table.
The Space
A room built for lingering
Your table by the fire is waiting
Join us for an evening of wood-fired Mediterranean cooking, warm hospitality, and a room built for lingering.