Every plate passes through one oven fed with Texas post oak. Dinner Tuesday to Sunday.
The oak goes in at 2pm and the kitchen opens at 5.
Ember & Oak opened in 2014 with one brick oven and no gas line. It still has none: every plate, the bread included, passes through the fire.
The vegetables come from twelve farms an hour away. Sit at the counter and ask what came out of the embers last.
Picture: El Greco, Boy Blowing on an Ember, about 1570.
Texas post oak, split and seasoned for a year so it burns hot and clean.
The oven is lit at two in the afternoon. By five it holds 900°F.
Steaks, fish and peaches go straight onto the iron over open flame.
What is left glows all night. Carrots, bread and dessert finish in the embers.
Choose a night, a time and how many of you. We'll hold the table and reply within a day.
Tap the address above to send your request.
East Austin, Texas
(512) 555-0134
Tue–Thu 5–10pm · Fri–Sat 5–11pm · Sun 4–9pm
Closed Mondays, when the oven is cleaned
