Our Story
Three generations around one fire
Ember & Oak began as a family grill house in 1974. Today, chef-owner Elena Vargas keeps the same hearth burning — pairing her grandfather's techniques with produce from the farms she grew up on.
Nothing here is rushed. The fire is lit at dawn, the bread is proofed overnight, and every plate leaves the pass touched by smoke.
Wood-fired everything
Every dish touches the fire. Our kitchen runs on oak and charcoal — no gas, no shortcuts.
Seasonal & local
The menu changes with the seasons, built around produce from farms within 200km.
Curated cellar
Over 180 labels chosen to stand up to smoke and char, from old-world classics to natural finds.
